What is the best sauce to use for steak fajitas?!
Or whatever you want to call them!. I bought those strips of steak!.!.!. i want to fry them up w/ some green peppers and onion!.!.!. then melt some swiss on it w/ lettuce and tomato in a wrap!.
What sauce is best to use!.!.!. I though maybe this southwest dressing!?!?!?!.!.!. ranch!.!.!. mayo!?!?!?
I dunno!.!.!. what's the best dressing for this!?Www@FoodAQ@Com
What sauce is best to use!.!.!. I though maybe this southwest dressing!?!?!?!.!.!. ranch!.!.!. mayo!?!?!?
I dunno!.!.!. what's the best dressing for this!?Www@FoodAQ@Com
Answers:
Lawry's makes an excellent fajita sauce mix that comes in a packet!. You find it in the grocery store near the gravy mix!. It's great for a quick, no fuss sauce!.Www@FoodAQ@Com
Use the marinade in this recipes -- it's awesome, even on chicken or shrimp!.
Sizzling Fajitas
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat!. Seal and toss the bag around to coat!. Marinate in the refrigerator!. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak!.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas!.
Heat the outside grill or a large indoor grill pan to medium-high heat!. Remove the meat from the marinade and place it on the hot grill, discard the marinade!. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp!. Slice the chicken and steak into strips if you are using!.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper!.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes!.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it!. It will immediately start to sizzle from their fat and moisture!. Serve sizzling immediately with the warm tortillas and other accompaniments!.
--Paula DeanWww@FoodAQ@Com
Sizzling Fajitas
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat!. Seal and toss the bag around to coat!. Marinate in the refrigerator!. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak!.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas!.
Heat the outside grill or a large indoor grill pan to medium-high heat!. Remove the meat from the marinade and place it on the hot grill, discard the marinade!. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp!. Slice the chicken and steak into strips if you are using!.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper!.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes!.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it!. It will immediately start to sizzle from their fat and moisture!. Serve sizzling immediately with the warm tortillas and other accompaniments!.
--Paula DeanWww@FoodAQ@Com
This recipe is similar to what several restaurants made where I worked!. However, they had big batches and left cut limes in the marinade!.
FAJITA MARINADE
1/2 c!. onions, chopped
1/2 c!. olive oil
1/3 c!. red wine vinegar
1 tsp!. oregano
1/2 tsp!. salt
1/2 tsp!. pepper
2/3 c!. lime juice
3 cloves garlic, pressed or well chopped
1/4 tsp!. cumin
1 1/2 to 2 lbs!. meat
Combine all ingredients!. Marinate meat overnight!. Cook over medium high coals 6 to 7 minutes each side or until done!.
Update: Someone on Y!A didn't like ANY of our suggestions!. Too much free time, I guess!.Www@FoodAQ@Com
FAJITA MARINADE
1/2 c!. onions, chopped
1/2 c!. olive oil
1/3 c!. red wine vinegar
1 tsp!. oregano
1/2 tsp!. salt
1/2 tsp!. pepper
2/3 c!. lime juice
3 cloves garlic, pressed or well chopped
1/4 tsp!. cumin
1 1/2 to 2 lbs!. meat
Combine all ingredients!. Marinate meat overnight!. Cook over medium high coals 6 to 7 minutes each side or until done!.
Update: Someone on Y!A didn't like ANY of our suggestions!. Too much free time, I guess!.Www@FoodAQ@Com
There's a steak fajita sauce made by hormel!. You have to add water to it!. It's in the pasta aisle in the grocery store near macaroni and cheese!. They come in packets!. Mix up the steak with that and then make your wrap!. It's delicious!.Www@FoodAQ@Com
Homemade teriaki!.
1/4 cup oil
1 cup soy sauce
4 tbl spoons brown sugar
1 clove garlic, crushed
1 tbl spoon corn starch
Bring to boil until thickens!.Www@FoodAQ@Com
1/4 cup oil
1 cup soy sauce
4 tbl spoons brown sugar
1 clove garlic, crushed
1 tbl spoon corn starch
Bring to boil until thickens!.Www@FoodAQ@Com
HumusWww@FoodAQ@Com
maybe you should use something HOT REALLY HOT like salsa when making put lots of pepper and cheeeeeeesseWww@FoodAQ@Com
Salsa!. Skip the swiss and use jack or cheddar!.Www@FoodAQ@Com
Look up, montreal steak seasoning, it is delicious, i even eat it in my mac+cheese its soo good!.!.!.Www@FoodAQ@Com