Prep 20 mins
Cook 5 mins
I love cooking with spirits and I love fire shows (under control of course!) in the kitchen! Here are some show stopper Fajitas! Enjoy! From Regis and Kathy Lee.
- 680.38 g lean skirt steaks or 680.38 g bottom round steaks or 680.38 g flat iron steaks, cut 1/4-inch thick and trimmed of visible fat
- 1 lime, juice of
- 4 large garlic cloves, pressed through a garlic press
- 4.92-9.85 ml pequin quebrado chiles or 4.92-9.85 ml crushed red pepper flakes
- 9.85 ml vegetable oil
- 59.14 ml brandy
- 4-6 flour tortillas (12 inch)
Accompany with a Bowl or Plate of each Topping
- 4-6 romaine lettuce leaves, cut crosswise into 1-inch strips
- 118.29-236.59 ml salsa
- 1-1 onion, chopped
- 1-1 tomatoes, chopped
- 44.37-59.16 ml fresh cilantro, chopped
- 118.29 ml sour cream
- guacamole, for serving with the fajitas
- Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice.
- Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick).
- Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees.
- Place a large cast iron skillet over high heat until it begins to smoke.
- While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates.
- Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful!
- Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.