"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."
1 1/2 lbs lean skirt steaks or 1 1/2 lbs bottom round steaks or 1 1/2 lbs
flat iron steaks, cut 1/4-inch thick and trimmed of visible fat
lime, juice of
garlic cloves, pressed through a garlic press
1 -2 teaspoon pequin quebrado chiles or 1 -2 teaspoon
crushed red pepper flakes
( 12 inch)
Accompany with a Bowl or Plate of each Topping
romaine lettuce leaves, cut crosswise into 1-inch strips
3 -4 tablespoons
fresh cilantro, chopped
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.
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Show Stopping Flaming Steak Fajitas (cont.)