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Posts Tagged ‘flank steak, chicken, fajitas, reverse sear’

This is a staple at our house for gatherings like Christmas or summertime. I’ve included instructions for preparing the major portion one day and serving later.

Ingredients:

1 whole beef flank steak

Chicken breasts sliced or tenders

1/2 cup olive oil

1 tbsp worchestershire sauce

1/3 cup lime juice, fresh squeezed

3 cloves garlic, minced

1 tbsp cumin

1 tbsp chili powder

Dash red pepper flakes

1 tsp salt and 1/2 tsp pepper (to taste)

1 tbsp sugar

2 medium onions, halved and sliced

Veggies:

Sweet peppers (various colors) sliced

Onions (white and purple)

Jalapenos

Preparation:

In a dish, mix together olive oil, worchestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Divide the marinade into thirds.

Place flank steak in a 2 gallon plastic bag, add about a third of the marinade, turning to coat. In another bag place the chicken with another third of the marinade, also turning to coat, and in yet another bag, place all the veggies, with the remaining marinade, turning to coat as well. Place bags in fridge for at least 2 hours or overnight.

 

Preheat oven to 300°. Line 2 baking sheets with foil; place the meat on racks on the foil.20160102_113406

20160102_123848(Separate pans for beef and chicken, of course). Cook beef until 130° (125° for med-rare). For a 2-2 1/2 lb steak, this should take 40 minutes. Let the meat rest for 15 minutes.

Heat a heavy cast iron skillet or grill pan over high heat and drizzle in some oil or some butter. Sear the beef on each side for about 2 minutes per side. Remove and add a small pat of butter.

For the chicken, bake about 30-40 minutes until 145°. Pat dry. Reheat the skillet and add additional butter and then sear the chicken about 2 minutes per side until as brown as desired. To serve later, let the meat cool, then slice and refrigerate.20160102_125913 To serve, about 3-4 hours before serving, place beef and chicken in separate crockpots, and turn on low.

The veggies can be cooked the day before and reheated, or sauteed the “day of” since it doesn’t take long to cook them. Again, drizzle olive oil in an iron skillet (either grill pan or smooth) and cook the veggies a few minutes until they’re cooked, but still slightly firm and have nice black/brown pieces. 20160102_135430Remove to a plate and set aside.

Heat tortillas and have other side items (diced tomatoes, shredded lettuce, black beans, rice, sour cream, cheeses, etc) for a “build your own” meal.

 

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