The 3 minutes/side will yield a medium rare doneness. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes.Remove from the refrigerator 30 minute prior to cooking. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Give it a taste and check for seasonings, adjust to preference. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl.Shrimp Enchiladas in Poblano Cream Sauce.If you like this recipe, you might also like: Make it a Sunday tradition, because I have a feeling that this recipe is going to get ten thumbs up. Make sure to season them with a hint of salt and pepper.Д«e prepared to make this meal on a weekly rotation served both inside warm homemade flour tortillas and over a bed of cilantro lime rice. If you donвЂ™t want that, use a separate skillet to make the veggies.

I love the little bits of the charred marinade to coat the peppers and onions. ?В I use one large skillet to sear the meat, and while the meat is resting, I add in another tablespoon of oil and allow the veggies to sautГ©. In the meantime, the cast iron skillet is making them just perfectly. I know we definitely will once it stops raining here EVERY SINGLE DAY and once we purchase a grill. You can grill the meat out on the grill in the summertime if youвЂ™d like. I made these indoors on a large cast iron skillet. The longer you let them sit, the tastier they are. I like to let fajita meat marinate for at least 4 hours and ideally sometimes, overnight. Now the instructions вЂ“ combine the ingredients for the marinade and let marinate. You donвЂ™t need to put a million ingredients in them to taste good. These are simple, flavorful steak fajitas that shine on their own. That is it! No cornstarch or sugar or a million other ingredients. The other ingredients are simple! A little lime juice, some Worcestershire sauce (this is Tex-Mex style fajitas after all!), garlic, chili powder, smoked paprika, cumin, a little olive oil, chopped cilantro, and a little salt and pepper. What else do you need to make the best steak fajitas: But honestly, for our recipe, canned pineapple juice works just fine! No need to grab a fresh pineapple and make fresh juice, unless youвЂ™d like to that is. There are people that argue that fresh pineapple juice (that hasnвЂ™t been heated) works best. So to mimic that same tenderization without any weird ingredients, we use pineapple juice. Store-bought fajita seasonings usually containВ enzymesВ that help tenderize the meat. If youвЂ™re wondering what the function of pineapple juice is for fajitas, allow me to explain. I use the stuff that is 100% juice with no additional sugars added. Pineapple juice, the stuff that comes in a small/large cans in the juice aisle. Without any further suspense let me share with you the ONE ingredient that makes my steak fajitas better than the rest - PINEAPPLE JUICE. Okay, letвЂ™s do a quick walkthrough on the ingredients and how youвЂ™re going to make the marinade for the fajitas. And the secret ingredient in my steak fajitas isвЂ¦ I almost feel like I cheated myself out of the best fajitas. I canвЂ™t believe I had been making fajitas without poblanos for so long before this.

We just want the nice smokiness of the poblano sizzled with the onions and bell peppers - the flavor is out of this world. Remove all the ribs and seeds, so the spice is gone. I also like to add in a BIG poblano pepper.

IвЂ™m one of those people that eat with my eyes first. You can do with the regular red and green peppers if youвЂ™d like, but I love the color and the flavor that yellow and orange peppers add to this recipe. I like to use a colorful array of veggies for my fajitas.

Cook serve delicious giant bomb