< Back to Blog
Original link:

2023-07-09 14:17:43

How to Make Skirt Steak Fajitas with Jeff Mauro _ The Kitchen _ Food Network

video content Image generated by Wilowrid

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 .

Yeah .

Yeah .

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 .

video content Image generated by Wilowrid

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 .

Ok ?

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 .

video content Image generated by Wilowrid

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 .

Again .

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 .

video content Image generated by Wilowrid

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 .

Right ?

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 .

video content Image generated by Wilowrid

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 .

Right .

We're gonna season that so colorful .

Right .

Right .

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 .

video content Image generated by Wilowrid

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 .

video content Image generated by Wilowrid

Oh , we got a little table side service .

I expect a large .

Yes .

Yes .

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 .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.