Steak fajitas in a sec, thank you very much.
(audience oohing)
We're gonna get this one going and I'm gonna backtrack now,
show you how we made the marinade.
So right in a sack, we're going to take
a little Worcestershire sauce
and a couple tablespoons of hot sauce.
Then in the marinade we're going to put some fresh garlic,
let me get another food mover, bench scrape AKA.
We're gonna put some fresh garlic,
some granulated onion, like half a palmful,
and then one palmful each for four adult portions of fajitas
we're gonna use oregano,
cumin, nice and smoky but not spicy,
its buddy coriander likes to go everywhere with cumin,
that goes in, palmful of each,
and then a palmful of chili powder,
one palmful chili powder.
Then we're gonna throw in some olive oil,
pull the top off this so I can glug it a little more,
about a quarter to a third of a cup for your marinade.
Give this a little zhuzh.
So now we're gonna put in our peppers and onions
right down into the sack.
'Kay, now for the steaks I buy from the butcher counter
individual six-ounce strip steaks.
Season the meat from above.
I'm gonna add a little sliced lime or lime juice
to this bag and drop the meat in here.
We already have the other meat that marinated yesterday
working in the oven.
When we come back, we're gonna make chimichurri
and pico de gallo to serve with our fajitas,
right after this.
(audience cheering)
We're doin' a traybake or a one-pan supper,
we're making steak fajitas.
We have marinated beef, peppers, and onions
working in the oven, high temp oven,
broil it last five minutes, bake it 15 before that,
flip it once mid-way.
Into the food processor I'm gonna take
half a jalapeno pepper, half into this guy.
If they were much smaller chilies I'd do one and one.
One for pico de gallo,
which is our traditional salsa we're making over here,
and one to go in the chimichurri
that we're going to serve to pass at the table
with the steak, peppers, and onions.
And we're gonna char up some tortillas.
For pico de gallo,
what I do is run my knife through the chilies.
I've already grated a little garlic into the bowl
and I've finely chopped half of a red onion.
I've diced some seeded tomato.
You seed them just so you don't add
too much liquid to your salsa.
But the trick with salsa and guacamole,
let me see if any of these are gonna give me some juice,
is to get the acid on the chilies and the garlic first
with some salt and let all of their natural juices come out,
you're gonna make them sweat,
literally that's what it's called.
Then we'll mix it together with a little cilantro
and our diced seeded tomatoes.
The chimichurri is a must.
A whole bunch of flat parsley.
Take a half a bunch of cilantro
add it to an entire bunch of parsley.
We have one chili pepper.
The other half of our red onion or a large shallot
and a couple of cloves of garlic
all go into the food processor.
Hot or sweet smoked paprika, this is sweet smoked paprika.
Little bit of that, half a palmful.
(sniffing) Really fragrant and delicious.
Salt and pepper, of course.
Lime juice and we're gonna use a double acid here
and a little sherry vinegar.
And then I added about a quarter cup to a third of a cup
of EVOO, or olive oil, and zip, zap, zip!
The last thing we're gonna do as we go to break
is char tortillas.
I'm gonna put the traybake on broil and we'll serve this up
in a couple of minutes, come right back!
This is the beautiful, super easy
steak, poblano pepper, onion, and sweet red pepper traybake.
So you take your flour or your corn,
you pile in your meats,
a little Cotija or queso fresco cheese,
our chimichurri, yeah!
Uh-huh, yes I did.
A little buttery avocado.
Lovely!
And some pico de gallo.
Lovely!
I gotta have some jalapeno pickled pepper rings.
Yeah!
Yes!
Fajita night, woo!
(audience cheering)
Grab a snack, come right back!
(chimes tinkling)