**The Art of Cooking Fajitas**

After drying out after marinating, right we're going to hit it with just a little more salt. I have a cast iron skillet going right here piping hot. You can see the wisps of smoke coming off it not then you know it's ready. We're just going to hit it with just a little salt and it is going right in that pan on the top side down. That's gonna be the driest so in these three sections right here press it down once and just let it rip for a couple minutes. Right we'll do two at a time here keep that one for later again a whole skirt steak can feed four people at least. That's the beauty of this because we're fortifying it we're bulking it up with these lovely peppers which I'm gonna throw in there.

So, what we're going to do is throw the onions in there beautifully look at that beautifully even poblanos and a lot of times it's just red bell peppers green bell peppers yellow but I like the flavor that the poblano brings. A little extra spice you cook the steaks in that pan right? Yes and that's a leftover fat mistake that's a leftover fat and oil and uh you know all the little juicy fine bits right we're gonna hit this pretty hard we want a nice char on there but you don't want to like turn them into mush right. You want them you have a little uh you know a little chew to them and this is what it looks like I'm gonna turn that on is that on jeffree let's get that thing screaming they look great jeffy i got my sizzle platter ready to go.

I got my rusted steak and we're gonna cut this now. A lot of times you go to the restaurants and they cut it with the grain which I don't like you shouldn't do that even though it's kind of if you follow the striations of the meat it's like almost counterintuitive to cut a fajita like this but you should cut it like you would a strip steak or a ribeye. So what I do is cut those long sections in half and then kind of just go diagonally. And you want to cook this to medium I think medium rare skirt steak can get a little chewy I think medium is perfect.

I agree with you jeff for once but you got to have that charcoal I'm going to turn that for you jeff yeah please go ahead all right look at that can you see that oh this is a shout out to my favorite mexican I love my neighborhood call maria's and the braglia boys that been running them for 30 years and their ma maria and it's like the typical place where you can't even hear yourself talk half the time because of the sizzling hot fajitas coming out of the kitchen I love it all right that's looking very good right we're going to season that so colorful right right a little salt and pepper.

Our steak is sliced and that's all you want. You want some life in those peppers still some color yeah oh man look at that oh man you got to be all right it's time it's time to plate now again if you're searing for a table at home by all means serve it directly in the cast iron here no need to well you see them sizzling now you ask how do you get that sizzle to happen right before they serve it right because it's always super piping hot there's a little trick and that's why we reserved that marinade a little bit ago but I like to kind of keep it just like that right so the peppers are still cooking on the bottom but you're not overcooking the meat since we rested that.

We're going to shake up that leftover marinade and right before we bring it to the table we hit it with the sizzle sauce. You ready to go jeff oh let's go coming through oh we got a little tableside service yeah yeah yeah I expect a large chip yes yes big feet if we order them beautiful ladies please do not touch the sizzling hot cast iron skillet it is very warm I love the process of building the fajita when you get it yep some jalapenos yes of course bon appetit you gotta have the uh you know either whole or sliced pickled jalapenos and carrots and onions.

How is that can i reach over it tastes exactly like any tex-mex style restaurant well here we go you cut it right mm-hmm so when you bite into it you get what you bit off do you know what I'm saying not the entire strip of the fajita i know my friends in san antonio would tear this right up man it's tender it's juicy and it's sizzling.

"WEBVTTKind: captionsLanguage: enmy extra juicy skirt steak fajitas i'm gonna show you guys a cool easy trick that'll give you that sizzling wow factor you can do right at home starting with some great skirt steak right here jeffrey you love this stuff i love it when you go to the butcher when you go to the grocery store it is imperative you ask for outside skirt steak not the inside skirt outside is way more tender way more marbled just succulent beefy but the inside skirt can get a little chewy so ask for this right but of course like you take that bite of that sizzling fajita at a restaurant and every bite is juicy and full of marinade so let's start with the marinade here i have some olive oil we're gonna add to this this little restaurant secret to a marinade that you wouldn't expect in a mexican dish soy sauce yeah yeah so some fresh lime juice jeffrey can you help me with my peppers right there how do you want a gallano just in a nice thicker strips right not thick but like you know half a quarter inch strips cut a poblano and a nice red bell pepper and some onions i'll ask for you in a bit so we got the soy sauce in there some cumin some chili powder some fresh lime juice and some salt we're gonna whisk this up i got a zipper top bag here we're gonna pour that directly in the bag but we are gonna reserve some of this marinade for a little trick later okay and that has the oil in there and everything remember the soy sauce just a little bit the rest can go in a zipper top bag now we're gonna take that beautiful outside skirt steak and this has been cut into thirds so it's just easier to manage right this way you can kind of cook it appropriately but look at that beautiful marbling into the marinade about 30 minutes in the fridge up to two hours okay move it around in that bag all right get the air out and just make sure you move it all around put it in the fridge and what you want to do after marinating it again 30 minutes two hours take it out dry it put it on a wire rack sheet pan in the fridge for up to two hours to help dry it out that's another restaurant secret trick that's how you get that char on there without a grill without charcoals all done in that cast iron but that's what it looks like after drying out after marinating right we're going to hit it with just a little more salt i have a a cast iron skillet going right here piping hot you can see the wisps of smoke coming off it not then you know it's ready we're just going to hit it with just a little salt and it is going right in that pan on the top side down that's gonna be the driest so in these three sections right here press it down once and just let it rip for a couple minutes right we'll do two at a time here keep that one for later again a whole skirt steak can feed four people at least that's the beauty of this because we're fortifying it we're bulking it up with these lovely peppers which i'm gonna throw in there so this is the leftover fat and the render farmed and all that stuff in this uh cast iron right here so what we're going to do is throw the onions in there beautifully look at that beautifully even poblanos and a lot of times it's just red bell peppers green bell peppers yellow but i like the flavor that the poblano brings a little extra spice you cook the steaks in that pan right yes and that's a leftover fat mistake that's a leftover fat and oil and uh you know all the little juicy fine bits right we're gonna hit this pretty hard we want a nice char on there but you don't want to like turn them into mush right you want them you have a little uh you know a little chew to them and this is what it looks like i'm gonna turn that on is that on jeffree let's get that thing screaming they look great jeffy i got my sizzle platter ready to go i got my rusted steak and we're gonna cut this now a lot of times you go to the restaurants and they cut it with the grain which i don't like you shouldn't do that even though it's kind of if you follow the striations of the meat it's like almost counterintuitive to cut a fajita like this but you should cut it like you would a strip steak or a ribeye so what i do is cut those long sections in half and then kind of just go diagonally and you want to cook this to medium i think medium rare skirt steak can get a little chewy i think medium is perfect i agree with you jeff for once but you got to have that charcoal i'm going to turn that for you jeff yeah please go ahead all right look at that can you see that oh this is a shout out to my favorite mexican i love my neighborhood call maria's and the braglia boys that been running them for 30 years and their ma maria and it's like the typical place where you can't even hear yourself talk half the time because of the sizzling hot fajitas coming out of the kitchen i love it all right that's looking very good right we're going to season that so colorful right right a little salt and pepper our steak is sliced and that's all you want you want some life in those peppers still some color yeah oh man look at that oh man you got to be all right it's time it's time to plate now again if you're searing for a table at home by all means serve it directly in the cast iron here no need to well you see them sizzling now you ask how do you get that sizzle to happen right before they serve it right because it's always super piping hot there's a little trick and that's why we reserved that marinade a little bit ago but i like to kind of keep it just like that right so the peppers are still cooking on the bottom but you're not overcooking the meat since we rested that we're going to shake up that leftover marinade and right before we bring it to the table we hit it with the sizzle sauce you ready to go jeff oh let's go coming through oh we got a little tableside service yeah yeah yeah i expect a large chip yes yes big feet if we order them beautiful ladies please do not touch the sizzling hot cast iron skillet it is very warm i love the process of building the fajita when you get it yep some jalapenos yes of course bon appetit you gotta have the uh you know either whole or sliced pickled jalapenos and carrots and onions how is that can i reach over it tastes exactly like any tex-mex style restaurant well here we go you cut it right mm-hmm so when you bite into it you get what you bit off do you know what i'm saying not the entire strip of the fajita i know my friends in san antonio would tear this right up man it's tender it's juicy and it's sizzling youmy extra juicy skirt steak fajitas i'm gonna show you guys a cool easy trick that'll give you that sizzling wow factor you can do right at home starting with some great skirt steak right here jeffrey you love this stuff i love it when you go to the butcher when you go to the grocery store it is imperative you ask for outside skirt steak not the inside skirt outside is way more tender way more marbled just succulent beefy but the inside skirt can get a little chewy so ask for this right but of course like you take that bite of that sizzling fajita at a restaurant and every bite is juicy and full of marinade so let's start with the marinade here i have some olive oil we're gonna add to this this little restaurant secret to a marinade that you wouldn't expect in a mexican dish soy sauce yeah yeah so some fresh lime juice jeffrey can you help me with my peppers right there how do you want a gallano just in a nice thicker strips right not thick but like you know half a quarter inch strips cut a poblano and a nice red bell pepper and some onions i'll ask for you in a bit so we got the soy sauce in there some cumin some chili powder some fresh lime juice and some salt we're gonna whisk this up i got a zipper top bag here we're gonna pour that directly in the bag but we are gonna reserve some of this marinade for a little trick later okay and that has the oil in there and everything remember the soy sauce just a little bit the rest can go in a zipper top bag now we're gonna take that beautiful outside skirt steak and this has been cut into thirds so it's just easier to manage right this way you can kind of cook it appropriately but look at that beautiful marbling into the marinade about 30 minutes in the fridge up to two hours okay move it around in that bag all right get the air out and just make sure you move it all around put it in the fridge and what you want to do after marinating it again 30 minutes two hours take it out dry it put it on a wire rack sheet pan in the fridge for up to two hours to help dry it out that's another restaurant secret trick that's how you get that char on there without a grill without charcoals all done in that cast iron but that's what it looks like after drying out after marinating right we're going to hit it with just a little more salt i have a a cast iron skillet going right here piping hot you can see the wisps of smoke coming off it not then you know it's ready we're just going to hit it with just a little salt and it is going right in that pan on the top side down that's gonna be the driest so in these three sections right here press it down once and just let it rip for a couple minutes right we'll do two at a time here keep that one for later again a whole skirt steak can feed four people at least that's the beauty of this because we're fortifying it we're bulking it up with these lovely peppers which i'm gonna throw in there so this is the leftover fat and the render farmed and all that stuff in this uh cast iron right here so what we're going to do is throw the onions in there beautifully look at that beautifully even poblanos and a lot of times it's just red bell peppers green bell peppers yellow but i like the flavor that the poblano brings a little extra spice you cook the steaks in that pan right yes and that's a leftover fat mistake that's a leftover fat and oil and uh you know all the little juicy fine bits right we're gonna hit this pretty hard we want a nice char on there but you don't want to like turn them into mush right you want them you have a little uh you know a little chew to them and this is what it looks like i'm gonna turn that on is that on jeffree let's get that thing screaming they look great jeffy i got my sizzle platter ready to go i got my rusted steak and we're gonna cut this now a lot of times you go to the restaurants and they cut it with the grain which i don't like you shouldn't do that even though it's kind of if you follow the striations of the meat it's like almost counterintuitive to cut a fajita like this but you should cut it like you would a strip steak or a ribeye so what i do is cut those long sections in half and then kind of just go diagonally and you want to cook this to medium i think medium rare skirt steak can get a little chewy i think medium is perfect i agree with you jeff for once but you got to have that charcoal i'm going to turn that for you jeff yeah please go ahead all right look at that can you see that oh this is a shout out to my favorite mexican i love my neighborhood call maria's and the braglia boys that been running them for 30 years and their ma maria and it's like the typical place where you can't even hear yourself talk half the time because of the sizzling hot fajitas coming out of the kitchen i love it all right that's looking very good right we're going to season that so colorful right right a little salt and pepper our steak is sliced and that's all you want you want some life in those peppers still some color yeah oh man look at that oh man you got to be all right it's time it's time to plate now again if you're searing for a table at home by all means serve it directly in the cast iron here no need to well you see them sizzling now you ask how do you get that sizzle to happen right before they serve it right because it's always super piping hot there's a little trick and that's why we reserved that marinade a little bit ago but i like to kind of keep it just like that right so the peppers are still cooking on the bottom but you're not overcooking the meat since we rested that we're going to shake up that leftover marinade and right before we bring it to the table we hit it with the sizzle sauce you ready to go jeff oh let's go coming through oh we got a little tableside service yeah yeah yeah i expect a large chip yes yes big feet if we order them beautiful ladies please do not touch the sizzling hot cast iron skillet it is very warm i love the process of building the fajita when you get it yep some jalapenos yes of course bon appetit you gotta have the uh you know either whole or sliced pickled jalapenos and carrots and onions how is that can i reach over it tastes exactly like any tex-mex style restaurant well here we go you cut it right mm-hmm so when you bite into it you get what you bit off do you know what i'm saying not the entire strip of the fajita i know my friends in san antonio would tear this right up man it's tender it's juicy and it's sizzling you\n"