Recently, on his way back from the butcher, Brent dropped off several packages of a new beef cut Triple H Ranch is now carrying – Beef Stir Fry/Fajita Meat.
I googled fajita recipes. I flipped through cookbooks. (I’ve tried my hand at fajitas before, but they always tasted a lot like glorified tacos. I wanted my fajitas to sizzle, to have that tangy pop when you eat them.) Each recipe listed their own mixture of spices – all similar to each other and to taco seasoning. I compiled a list of all the different spices and chose the ones I wanted to use.
I read some more and I discovered, why fajitas don’t taste like tacos. You’re supposed to marinate fajita meat. Every recipe stressed the importance of preparing the marinade ahead of time and marinating the meat for 2 to 24 hours (never less & never more).
Each recipe also called for either lime juice, orange juice, pineapple juice or red wine vinegar. I had found the “tang” I was looking for.
Then, Betty Crocker (Whom I turn to, a lot, for cooking & baking advice.) suggested broiling the meat in a 500 degree oven – talk about sizzle! Also, talk about HOT. 500 degrees is HOT!!! (Remember I am a mother first and a cook second – so be careful! Don’t burn yourself. ) If you are comfortable using the broiler in your oven, follow those instructions. (Personally it has taken me several ovens and years and three oven fires to be comfortable using the broil setting. For years the only reason I used the broil setting was to brown the meringue on a lemon meringue pie.) If you aren’t comfortable using the broiler you can use the stove top instructions. (I’ve made really good fajita meat on the stove too.) If using the broiler, be sure you have an appropriate pan to broil in, I have my Gram’s old cast iron skillet; it works like a charm.
So, on two different nights, about four weeks apart, I made fajitas. One night my recipe included lime juice, the other night I used the red wine vinegar. Each had its’ own unique flavor. The recipe I’m going to give you actually lets you make the choice of whether you want to use the lime juice or the red wine vinegar – it calls for a ¼ cup of either.
Fajitas – Served Dairy & Wheat Free
- 1 ½ lb. fajita meat (If you’re using Triple H Ranch Fajita Meat, it’s ready to go. If you’re using another cut of steak, you’ll want to cut it into 1” strips.)
The Marinade:
- ¼ cup canola oil
- ¼ cup lime juice OR ¼ cup red wine vinegar
- 1 tsp. sugar
- 1 tsp. oregano
- 1 tsp. chili powder
- 1 tsp. garlic powder
- ½ – 1 tsp. red pepper (Cayenne) – optional & to taste
- Salt & pepper
The Veggies (You’ll sauté these while you’re cooking the steak.):
- 1 or 2 sweet onions, sliced
- 2 sweet peppers, cut into ¼ inch strips
- 1-2 Tbsp. olive oil
Refrigerate veggies until you’re ready to cook.
The Process:
In a glass bowl combine all marinade ingredients and stir. Place steak in bowl, turning it, to coat meat. Cover and refrigerate at least 8 hours – turning it occasionally.
Cooking the meat can be done in the oven on broil or on the stove top.
Broil: Set oven to broil. Place steak, along with the marinade, in large cast iron skillet. You’ll cook the meat, uncovered, about 3 inches below the broiler. Broil around 8 minutes before turning the meat. Broil another 6-8 minutes. Remove from oven. Swirl the meat around in the marinade remaining in the pan.
Stove Top: Turn stove to medium – medium high heat. Place steak, along with the marinade, in a fry pan or skillet. Cook the meat, uncovered, around 8 minutes before turning the meat. Cook another 6-8 minutes. Remove pan from heat. Swirl the meat around in the marinade remaining in the pan.
(If you prefer to cook the steak without the marinade, your cooking time will not be quite as long. Cooking without the marinade means your steak could dry out. (Cooking time also depends on your preference as to how rare you do or do not like your steak.)
Don’t forget your veggies! Using a fry pan, sauté your onions and peppers in oil, while meat is cooking.
Serve your fajita meat with Mission Gluten Free Tortilla Shells’, ‘So Delicious Coconut Milk Unsweetened Plain Yogurt Alternative’ your sautéed veggies, either ‘daiya Cheddar Style Shreds’ or ‘Violife Just Like Cheddar’, shredded lettuce, salsa and guacamole. (Product links are below.)
Enjoy!
Thanks for stopping.
Brenda
https://sodeliciousdairyfree.com
Disclaimer:
These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!