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What can I find in this website?
Manual for cooking vegetables and meats?
I have some college experience but i would like to perfect them.
#college #knowledge
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Doc’s Answer
FOOLPROOF RECIPE FOR COOKING STEAK & VEGETABLE FAJITAS
STEP 1 – Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
STEP 2 – Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
STEP 3 – Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
STEP 4 – Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.
INGREDIENTS
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano or marjoram
1 teaspoon lime zest plus 3 Tbsp. fresh lime juice
3 garlic cloves, minced
1/4 cup plus 2 Tbsp. olive oil, divided
1 1/2 teaspoons table salt, divided
1 1/2 pounds skirt steak or flank steak
1 red bell pepper, cut into 1/4-in. strips
1 yellow bell pepper, cut into 1/4-in. strips
1 green bell pepper, cut into 1/4-in. strips
1 large sweet onion, sliced
1 jalapeño, sliced (optional)
1/3 cup chopped fresh cilantro
Corn or Flour Tortillas
Pico de Gallo
Sour Cream
Hope this was Helpful Annel
STEP 1 – Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
STEP 2 – Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
STEP 3 – Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
STEP 4 – Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.
INGREDIENTS
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano or marjoram
1 teaspoon lime zest plus 3 Tbsp. fresh lime juice
3 garlic cloves, minced
1/4 cup plus 2 Tbsp. olive oil, divided
1 1/2 teaspoons table salt, divided
1 1/2 pounds skirt steak or flank steak
1 red bell pepper, cut into 1/4-in. strips
1 yellow bell pepper, cut into 1/4-in. strips
1 green bell pepper, cut into 1/4-in. strips
1 large sweet onion, sliced
1 jalapeño, sliced (optional)
1/3 cup chopped fresh cilantro
Corn or Flour Tortillas
Pico de Gallo
Sour Cream
Hope this was Helpful Annel
this is gold
Updated
Darin’s Answer
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