![]() When you’re ready to cook, remove the steak and discard the marinade. Refrigerate the steak for 1 hour or up to 2 hours. ![]() Seal the bag and work the marinade into the steak to coat all sides. Place a gallon size storage bag inside a small baking dish (just in case the bag leaks) and place the flat iron steak inside the bag. Pour in the olive oil, whisking to blend. One bite and you’ll understand why this part of Texas treasured Texas cuisine!Ģ tablespoons freshly squeezed lemon juice, about 1 large lemonĢ tablespoons freshly squeezed lime juice, about 2 limesġ large yellow bell pepper, cored, seed and sliced thinġ large red bell pepper, cored, seed and sliced thinįlour tortillas, guacamole, salsa, sour cream, and shredded cheese for servingĬombine the garlic, 1 teaspoon of the kosher salt, black pepper, lemon and lime juice along with the cumin and chili powder. ![]() Slice and serve with those beautiful peppers and onions on a warm tortilla with familiar TexMex favorites – guacamole, salsa, sour cream and shredded cheese. Toss this gorgeous piece of beef on a sheet pan along with both bright, sweet peppers and onions and this meal comes together with minimal effort. This one is quick to make and full of flavor using Southwestern spices and minced garlic swirled in the juice of lemons and limes. This steak benefits from a quick marinade. ![]() Flat iron steak is a delectable cut that comes from the chuck portion.įull of marbling, it’s a perfect for a quick cook using high heat. Though traditionally made with skirt steak, a flat iron cut offers a flavorful and tender option for fajitas. Marinated in tangy citrus and rich, fruity olive oil with pops of spice from cumin and chili powder, a simple flat iron steak mingles so nicely with sweet peppers and onions to create a “sheet pan” version of this classic Texas dish!įajitas are classic TexMex and this “sheet pan” approach yields fabulous results. ![]()
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