Show Stopping Flaming Steak Fajitas Recipes

20 MINUTE STEAK FAJITAS

Steps:

• In a small bowl, stir together cumin, chili powder, onion powder, salt, and red pepper flakes. Set aside.
• Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your sliced bell peppers, onion, and mushrooms. Saute until the vegetables are tender crisp (7-10 minutes).
• During the last two minutes of cooking add in half of your seasoning mix and the minced garlic. Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and transfer to a serving dish, but keep the skillet hot.
• Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet and sprinkle in the remainder of the seasoning mixture, and worcestershire sauce. Cook the steak, tossing constantly, until the meat is browned about 2 to 3 minutes for medium rare. Flank steak is best eaten medium rare. For well done, add an additional 3 to 4 minutes.
• When the meat is cooked, add the vegetables back in. Drizzle in lime juice and toss together.
• Serve on a warm tortilla. Serve plain or top with sour cream, cilantro, guacamole, or salsa.

SHOW STOPPING FLAMING STEAK FAJITAS

Steps:

• 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.

FLAMING FAJITAS

Steps:

• In a large sealable freezer bag, combine lime rind and juice, jalapenos and reserved juice, Worcestershire sauce and half of the garlic.
• Pierce beef all over with a fork and add to bag; seal and refrigerate for 12-24 hours. Discard marinade. Grill steaks over medium-high heat for 6-8 minutes for rare, turning only once with tongs.
• Let stand for 5 minutes; slice thinly across grain.
• Meanwhile, toss together onon, red pepper, oil, remaining garlic, chili powder, and cumin; grill in basket over medium-high heat for 5 minutes, tossing occasionally.
• Tuck steak and vegetables into warm pitas.