Roasted Garlic Steak Fajitas
photo by ROV Chef
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Marinade
- 5 chipotle peppers
- 1 tablespoon adobo sauce
- 1 cup margarita mix
- 1⁄4 cup garlic-infused olive oil
- 1⁄4 cup lime juice
- 1⁄2 bunch cilantro
- 1⁄2 cup tequila, citrus flavored
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 8 roasted garlic cloves
-
Fajitas
- 2 bell peppers (I like red and yellow)
- 1 medium onion
- 1 tablespoon garlic-infused olive oil
- 2 -3 lbs skirt steaks
directions
- Mix all ingredients in a blender except the bell peppers and onion. Blend until smooth.
- Cut skirt steak into smaller steak sized pieces.
- Place steak and marinade in a large freezer bag over night.
- cook steak over a grill or under a broiler or in a cast iron skillet. I use a cast iron grill pan under the broiler.
- When meat is to desired doneness, wrap in foil and let rest for 5 minute.
- while meat is resting, toss sliced bell peppers and onion in the tablespoon f garlic oil and sear in a super freaking hot cast iron skillet.
- Cut meat across the grain on a bias and toss with the peppers, onions and the juices in the foil.
- Serve with -- Wait a minute, if you need this part explained, you don't have an internet hookup under your rock.
- Enjoy.
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RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>