My extra juicy skirt steak fajitas .
And I'm gonna show you guys a cool , easy trick .
That'll give you that sizzling .
Wow Factor you can do right at home .
Starting with some great skirt steak right here , Jeffrey .
You love this stuff .
I love it .
When you go to the butcher , when you go to the grocery store , it is imperative .
You ask for outside skirt steak , not the inside skirt , outside is way more tender , way more , more herbal , just succulent beefy , but the inside skirt can get a little chewy .
So ask for this , right ?
But of course , like you , you take that bite of that sizzling fajita at a restaurant and every bite is juicy and full of marinade .
So let's start with the marinade here .
I have some olive oil we're gonna add to this , this little restaurant secret to a marinade that you wouldn't expect in a Mexican dish .
Soy sauce .
So some fresh lime juice , Jeffrey , can you help me with my peppers right there ?
How do you want a , just in a nice thicker strips , right ?
Not thick but like , you know , half a quarter inch strips cut of and a nice red bell pepper and some onions .
I'll ask for you in a bit .
So we got the soy sauce in there .
Some cumin , some chili powder , some fresh lime juice and some salt .
We're gonna whisk this up .
I got a zipper top bag here .
We're gonna pour that directly in the bag , but we are going to reserve some of this marinade for a little trick later .
And that has the oil in there and everything .
Remember the soy sauce just a little bit .
The rest can go in a zipper top bag .
Now we're gonna take that beautiful outside skirt steak and this has been cut into thirds .
So it's just easier to manage right .
This way , you can kind of cook it appropriately .
But look at that beautiful marbling into the marinade about 30 minutes in the fridge up to two hours , ok ?
Move it around in that bag and get the air out and just make sure you move it all around , put it in the fridge and what you wanna do after marinating it again .
30 minutes , two hours , take it out , dry it , put it on a wire rack , sheet pan in the fridge for up to two hours to help dry it out .
That's another restaurant secret trick .
That's how you get that char on there without a grill without charcoals all done in that cast iron .
But that's what it looks like after drying out after marinating , right .
We're gonna hit it with just a little more salt .
I have a , a cast iron skillet going right here , piping hot .
You can see the wisps of smoke coming off it now , then , you know , it's ready .
We're just gonna hit it with just a little salt and it is going right in that pan on the top side down .
That's gonna be the driest .
So , in these three sections right here , press it down once and just let it rip for a couple of minutes , right .
We'll do two at a time here .
Keep that one for later .
A whole skirts cake can feed four people .
At least .
That's the beauty of this is , we're fortifying it .
We're bulking it up with these lovely peppers , which I'm gonna throw in there .
So this is the leftover fat and the render farmed and all that stuff in this uh cast iron right here .
So what we're gonna do is throw the onions in there , uh Beautifully , look at that beautifully even poblanos and a lot of times it's just red bell peppers , green bell peppers , yellow , but I like the flavor that the poblano brings a little extra spice .
You cook the steaks in that pan , right ?
And that's a leftover fat in the steak .
That's a leftover fat and oil and uh you know , all the little juicy fond bits , right .
We're gonna hit this pretty hard .
We want a nice char on there , but you don't want to like turn them into mush .
You want them have a little , uh , you know , little chew to them and this is what it looks like .
You wanna turn that on .
Is that on Jeffrey ?
Let , get that thing screaming .
I got my sizzle platter ready to go .
I got my rested steak and we're gonna cut this now .
A lot of times you go to the restaurants and they cut it with the grain , which I don't like .
You shouldn't do that .
Even though it's kind of , if you follow the striations of the meat , it's like almost counterintuitive to cut a fajita like this .
But you should cut it like you would a strip steak or a , a rib eye .
So what I can do is cut those long sections in half and then kind of just go diagonally and you wanna cook this to medium .
I think medium rare skirt steak can get a little chewy .
I think medium is perfect .
I agree with you , Jeff for once , but you gotta have that charm in there for you , Jeff .
Yeah , please go ahead .
All right .
Look at that .
Can you see that ?
This is a shout out to my favorite Mexican .
I love my neighborhood called Maria's and the bra boys that been running them for 30 years and they're mom Maria .
And it's like the typical place where you can't even hear yourself talk half the time because of the sizzling fajitas coming out of the kitchen .
I love it .
All right .
That's looking very good .
We're gonna season that so colorful .
A little salt and pepper .
Our steak is sliced and that's all you want .
You want some life in those peppers .
Still some color .
Oh , yeah .
Look at that .
00 , yeah .
You gotta be all right .
It's time , it's time to play .
Now again , if you're searing for a table at home , by all means serve it directly in the cast iron here .
No need to look at you see him sizzling .
Now you asked how do you get that sizzle to happen right before they serve it right ?
Because it's always super pipe and hot .
There's a little trick and that's why we reserved that marinade a little bit ago , but I like to kind of keep it just like that , right ?
So the peppers are still cooking on the bottom , but you're not over cooking the meat since we rested that we're gonna shake up that leftover marinade and right before we bring it to the table , we hit it with the sizzled sauce .
You ready to go , Jeff , let's go some information .
Oh , we got a little table side service .
I expect a large .
6 ft .
If we ordered them .
Beautiful ladies , please do not touch the sizzling hot cast iron skillet .
It is very warm .
I love the process of building the fajita when you get it .
Yes , of course one you gotta have the , uh , you know , either whole or sliced pickled jalapenos and carrots and onions .
How is that ?
Can I reach over ?
Taste exactly .
Like any tex-mex style restaurant ?
Well , here we go .
You cut it right .
So when you bite into it you get what you bit off .
Do you know what I'm saying ?
Not the entire strip of the fajita .
I know my friends in San Antonio would tear this right up , man .
It's tender , it's juicy and it's sizzling .