Skirt steak is the traditional cut steak cooking times for fajitas. Either will be a good choice.
Give Fajitas, A Tex Mex Classic, The Treatment They Deserve. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. It’s best to wear gloves as the chile powder is hot.
Place steak in a resealable freezer bag. 4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes. Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Remove from heat but keep warm. Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. If your skillet is not large enough for the steak, cut it in half and cook in batches. Cook for 3 to 4 minutes per side. Remove to a cutting board, cover with foil and let sit for 10 minutes.
Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco. About UsNYT Cooking is a subscription service of The New York Times. How long is it good for? Simply Healthy Family may collect a share of sales or other compensation from the links on this page. If you’re looking for something that is easy to prepare for dinner or lunch with friends and family, you might want to consider a ham steak.
It’s quite inexpensive to get one, and you can do wonders with it, making a tasty, high-energy meal that everyone will love. In this article, we will teach you how to cook fresh ham steak and offer some of our favorite recipes. But before we can get to that, we have to talk about something else first. Well, there are a few tips and trick we can share with you, and they will almost certainly help you choose the best ham steak available. For starters, you should know that there are two ways in which you can get a ham steak. The first one is to simply buy an entire ham and slice off a fresh ham steak from it.
The second one is to simply buy a prepackaged ham steak or ask the butcher to cut one off for you. Of course, the second method is far easier and less costly if you want to prepare one meal. But if you want a whole ham that you can use for multiple meals, the other method is better. Either way, one of the first things you should look at when buying a ham steak is the type of ham it’s sliced off from.