Discover the recipe: Steak Fajitas
Earlier this year, my colleague, Emily Heil, wrote about the controversy surrounding the “artificial sizzle” in fajitas. Some restaurants enhance the visual effects of steam and sizzle by sprinkling water or oil on the hot cast-iron platters before serving, which sparked a reaction on TikTok.
While some may feel betrayed by this revelation, I find it to be a part of the theatrical experience. It only increased my desire to enjoy fajitas, and I decided to recreate them at home for my friends. I wanted that sizzle, and as I explored various cookbooks and websites, including our Recipe Finder, I realized that the recipes for fajitas were relatively simple and similar.
Fajitas can be made using various ingredients such as vegetables, chicken, shrimp, or beef. I opted for the traditional beef version. The name “fajitas” stems from the Spanish word for “belt,” which refers to the skirt steak traditionally used in the dish. However, flank steak, which is more widely available, can also be used. Both cuts work well.
I prepared a delicious batch of fajitas, but I felt like something was missing without the sizzle. I was determined to find a way to recreate the skillet experience without any shortcuts.
Did I succeed? Partially. The fajitas turned out delicious with perfectly seasoned and seared beef, along with peppers, onions, and a variety of toppings wrapped in warm tortillas. Although I couldn’t replicate the dramatic display of steam that restaurants achieve, I managed to present a sizzling skillet to my dinner table by carefully timing the cooking process and creating thin wisps of steam.
To achieve this, I marinated the meat while I sliced and cooked the vegetables in a hot skillet. Once cooked, I transferred the vegetables to a bowl to keep them warm. Meanwhile, I prepared shredded cheese, crema, fresh salsa, and pickled jalapeños in separate serving bowls. I also sliced avocado, washed cilantro sprigs, cut lime wedges, and added them to the table. Finally, I warmed the tortillas in the microwave, wrapped them in a towel, and placed them on the table.
For a grand presentation, I set a trivet in the center of the table for the hot skillet. I also set out corn chips for everyone to enjoy while I prepared the fajitas.
Next, I reheated the skillet to a smoking hot temperature and seared the steak until it was slightly undercooked. Pushing the steak to one side of the skillet, I added the vegetables to the other half and tossed them to heat them through. Once everything was cooked to my liking, I lifted the pan and carried it directly to the table.Follow Google News
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