Cooking fajitas tonight, and i'm sick of the same old tired store-bought seasoning. I have a charcoal grill, some skirt steak, and some boneless skinless chicken thighs and breasts. And of course, onions and bell peppers. Any marinade/seasoning suggestions? I've already got some kick-A$$ home-made salsa... Just want to kick the meat up a notch. Thanks in advance!
Fajitas
- Thread starter PurdyGood
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Beerthoven
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2 cups soy, 1/2 to 1 cup Tequila, 1/8 cup fresh lime juice, fresh onion, and fresh garlic.
Fajitas
Rub:
1/4 cup paprika
2 tbls coarse salt
2 tbls pure chili powder (not blend)
2 tbls cracked black pepper
2 tbls garlic powder
1 ½ tlbs sugar
1 tbls onion powder
1 tbls dried cilantro
1 ½ tps cumin
½ ground allspice
Mix and store in sealed container.
The Fajitas
2 lbs skirt steak
2 tbls olive oil
2 to 3 tbls rub
½ cup fresh lime juice
1 bunch scallion
1 large onion, ½ inch slices
1 poblano pepper or green bell pepper
1 red bell pepper
1 yellow bell pepper
18 small flour tortillas
Fixins
Salsa of your choice
1 large ripe tomato, seeded and finely diced
1 large red onion finely diced
1 ½ cups coarsely chopped cilantro
1 1/3 cups sour cream
1. Arrange skirt steak in a glass baking dish and brush with the oil. Sprinkle the rub on both sides and pat in with your fingers. Cover and marinate meat in the refridgerator for 1 to 2 hours. Add the lime juice and let marinate for an additional 30 minutes more.
2. Preheat grill to high.
3. Place the vegetables on the grate and grill until nicely charred, 2 to 4 minutes per side for the scallion; 4 to 6 minutes per side for the onion slices; 3 to 4 minutes per side for the peppers. Stem and seed the peppers, slice into strips. Either put on platter or put in oiled cast iron frying pan and put on grill away from direct heat to keep warm.
4. Place the skirt steak on the grate and grill to taste, 4 to 6 minutes per side for medium. Thinly slice the steak across the grain on the diagonal and place on platter or warmed cast iron pan.
5. Warm the tortillas on the grill until soft and pliable, 10 to 20 seconds per side. Place in cloth lined basket and cover to keep warm.
6. Set out bowls of fixins.
The rub stays good for several months in a sealed jar
Rub:
1/4 cup paprika
2 tbls coarse salt
2 tbls pure chili powder (not blend)
2 tbls cracked black pepper
2 tbls garlic powder
1 ½ tlbs sugar
1 tbls onion powder
1 tbls dried cilantro
1 ½ tps cumin
½ ground allspice
Mix and store in sealed container.
The Fajitas
2 lbs skirt steak
2 tbls olive oil
2 to 3 tbls rub
½ cup fresh lime juice
1 bunch scallion
1 large onion, ½ inch slices
1 poblano pepper or green bell pepper
1 red bell pepper
1 yellow bell pepper
18 small flour tortillas
Fixins
Salsa of your choice
1 large ripe tomato, seeded and finely diced
1 large red onion finely diced
1 ½ cups coarsely chopped cilantro
1 1/3 cups sour cream
1. Arrange skirt steak in a glass baking dish and brush with the oil. Sprinkle the rub on both sides and pat in with your fingers. Cover and marinate meat in the refridgerator for 1 to 2 hours. Add the lime juice and let marinate for an additional 30 minutes more.
2. Preheat grill to high.
3. Place the vegetables on the grate and grill until nicely charred, 2 to 4 minutes per side for the scallion; 4 to 6 minutes per side for the onion slices; 3 to 4 minutes per side for the peppers. Stem and seed the peppers, slice into strips. Either put on platter or put in oiled cast iron frying pan and put on grill away from direct heat to keep warm.
4. Place the skirt steak on the grate and grill to taste, 4 to 6 minutes per side for medium. Thinly slice the steak across the grain on the diagonal and place on platter or warmed cast iron pan.
5. Warm the tortillas on the grill until soft and pliable, 10 to 20 seconds per side. Place in cloth lined basket and cover to keep warm.
6. Set out bowls of fixins.
The rub stays good for several months in a sealed jar
