These delicious florentine-inspired steak dinners are stuffed with spinach, garlic, shallots, and provolone.

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WHAT IS FLANK STEAK

Flank steak is a type of beef cut from the cow’s abdomen. Because it is lean and a little tougher, this cut of meat is usually a cheaper cut.

Flank steak is frequently marinated or thinly sliced to make it tender to eat. Because it is a tougher cut of meat, it is frequently a less expensive cut. It is widely available in most supermarkets.

You’ll need to butterfly a flank steak for this recipe. This means you’ll need to cut the flank steak in half almost through the middle.

A butterflied flank steak will unfold like a book when cut all the way through; it should not be cut all the way through.

WHAT DOES FLORENTINE MEAN?

Florentine refers to the Florence region of Italy and its cooking styles. In America, Florentine cuisine frequently includes spinach and cheese.

Florentine dishes commonly include eggs, pasta, and chicken, to name a few. Steak florentine typically refers to a steak dish that includes sautéed spinach and melted cheese.

The meat in this Flank Steak Pinwheels recipe is stuffed with spinach and provolone cheese.

HOW TO PREPARE FLANK STEAK PINWHEELS

Butterfly the steak by slicing it horizontally to make flank steak pinwheels. Season both sides with salt and pepper.

Distribute the ingredients evenly on top of the steak. Roll the steak up from the bottom and secure with kitchen twine to prevent it from unraveling.

Teethpicks 2 inches apart are used to secure the roll. Prepare the pinwheels by slicing them.

HOW TO COOK PINWHEELS IN THE OVEN

Pinwheels are best cooked in a skillet or on a grill to allow the crust to form. This seals in the flavor and adds a delicious texture to the dish.

If you want to cook pinwheels solely in the oven, use a cast iron skillet or carbon steel skillet. Bake at 350°F for 10-15 minutes, or until done to preference.

HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE

1. These steak rolls may appear to be fancy, but trust me when I say they are ridiculously simple to make! It only takes 10-15 minutes to prepare, or 10 if you’re quick!

2. Preheat the oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thinly, but not too thinly, as this will result in holes. Butterfly the steak and season with parsley, salt, and pepper on both sides. In case you missed it, Martha Stewart has a great post on how to butterfly meat. Believe me, it’s a piece of cake!

3. I like to combine salt and pepper with the dried parsley in a bowl. Mix it well, and then season the front and back of the flank steak with it. If you prefer, you can use fresh parsley instead of dried, but skip the salt and pepper step. This step is only necessary if you’re using dried herbs.

4. Spread the cheese evenly over the beef, leaving a 1-inch border around the edge. Grate the lemon zest over the cheese and serve. Tear the spinach into bite-sized pieces. Put it in a bowl. Mix in a pinch of salt to finish. Place the spinach on top of the lemon zest and cheese, being careful not to go all the way to the edge. Keep in mind to leave a 1 inch border around the edges.

5. Begin rolling up tightly from the end closest to you. To keep pinwheels from falling apart, tie them together with kitchen twine, toothpicks, or skewers.

6. Slice the beef between the twine with a sharp knife. You should have approximately 6-7 pinwheels.

7. In a cast iron skillet over medium high heat, heat the vegetable oil. When the pan is hot, add the stuffed flank steaks and brown each side for about 2-3 minutes before placing them in the oven for 5-10 minutes.

8. Remove from the oven and set aside for 5 minutes to rest. Remove the twine and serve alongside the salad.

STORAGE TIPS

• Leftovers should be stored in an airtight container or wrapped in aluminum foil. Leftovers can be refrigerated for up to 4 days. To reheat, either microwave the pinwheel or warm it on a skillet until warmed through. Unfortunately, I would not recommend freezing this recipe.

• Preparation: Pinwheels can be made ahead of time and stored in the refrigerator. Place the prepared pinwheels on a plate and wrap in aluminum foil or plastic wrap. Cook the pinwheels within 48 hours of preparing them.

Frequently Asked Questions

Best Flank Steak Pinwheels Recipe [Super Quick]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings

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Description

This recipe for Flank Steak Pinwheels will make a delicious dinner. It’s delicious when stuffed with spinach, shallots, and provolone!

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Ingredients

• 2 ½ Pounds Flank Steak butterflied, sliced horizontally
• Salt
• Pepper
• 3–4 Cloves Garlic Minced
• 1 Shallot Sliced thinly
• 1 Cup Spinach
• 4 Oz Provolone Cheese
• 2 Tbsp Olive Oil

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Instructions

1. Season both sides of a butterflied flank steak with salt and pepper to taste. Garlic should be spread all over the flank steak. Then, across the steak, add a layer of spinach, followed by a layer of cheese.
2. From the bottom, roll up the flank steak. Secure with kitchen twine to prevent it from unraveling. Using toothpicks spaced 2 inches apart, skewer the flank steak. Make pinwheels out of the flank steak.
3. Preheat the oven to 350°F.
4. Preheat a cast iron skillet over medium-high heat. Sear the pinwheels for 3 minutes per side in a pan with 2 tbsp olive oil.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 559kcal
• Sugar: 1g
• Sodium: 406mg
• Fat: 29g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 69g
• Cholesterol: 190mg

Keywords: Flank steak pinwheels recipe, flank steak pinwheels, steak recipe, flank steak pinwheels

source: https://www.coldweathercomfort.com/flank-steak-pinwheels/

Make super tender, juicy “picanha steak,” with complete instructions on what coulotte steak is and how to cook it. Let’s get started!

Even if you’ve never cooked a steak before, you’ll be able to make this super-juicy coulotte steak recipe the first time you try it!

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COULOTTE STEAK

You’ve come to the right place if you’re looking for a tender beef cut. The coulotte roast is a large boneless cut from the sirloin cap.

A small layer of fat is attached to the coulotte, which keeps the roast moist and flavorful.

This cut is a fan favorite due to its mouthwatering flavor and tenderness. It’s also extremely adaptable.

Roast it whole with a smoky rub, or cut it into smaller steaks against the grain. In any case, it’s certain to make the entire family want a lot of coulottes.

WHY IT’S THE BEST COULOTTE STEAK RECIPE IN THE WORLD

• Fool-proof! Use my tried-and-true methods as well as a meat thermometer.

• Seasoning is kept simple. Only salt and pepper are required.

• See how to sear coulotte steak in a cast iron skillet.

• Discover how to grill it. Coulotte steaks are ideal for grilling due to their marbling.

• Massive flavor!! Huge!! Simple, but juicy, tender, and oh-so-delicious.

WHAT IS COULOTTE STEAK?

It’s a beef cut with a lot of marbling that’s great for stir-frying, making steak sandwiches or tacos, or just eating plain with some jalapeno ranch dressing and tasty potato steak sides.

WONDERING WHERE TO BUY COULOTTE STEAKS?

Shop online butchers and meat delivery services, as well as your local supermarket, and keep an eye out for these names

• Cap steak of top sirloin
• Steak Picanha
• fatty cap
• primal cut sirloin
• rump hat (or some other reference to sirloin butt and bottom)

DO YOU ALWAYS FIND A COULOTTE STEAK FAT CAP?

Although it is a lean cut of beef loin steak, it is almost always cut with a thin layer of fat covering one side of the cut of beef.

In this recipe, you’ll learn how to score the fat cap before searing or grilling it to maximize the juicy flavor it provides.

HOW TO COOK COULOTTE STEAK

This recipe is quick and simple. Let’s start with cooking instructions for coulotte steak in a cast iron pan on the stove…

1. Make the seasoning for the coulotte steak. To make the dry rub, combine the salt, black pepper, and garlic powder in a small mixing bowl.

2. The coulotte fat cap should be scored. Cut a 1/2-inch perpendicular line across the fat cap. As an example, watch the Sip Bite Go recipe video for coulotte steak.

3. Coulotte steak should be seasoned. Spread steak seasoning liberally over the beef cut.

4. Sear the coulotte steak. Melt butter in a cast iron skillet over medium-high heat. Add the olive oil and, once hot and shiny and beginning to smoke, add the steak, fat side down (photo A), though we didn’t do that in this photo – whoops! Sear the steak for about 2-3 minutes, or until a brown crust forms on the side of the beef that is in contact with the pan. Flip the steak and sear the other side for 2-3 minutes (photo B), or until the steak develops a brown crust. Sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but no longer than that to prevent the steak from overcooking.

5. Check the temperature of the steak with a meat thermometer. In the Sip Bite Go recipe, the steak was cooked to medium rare, almost medium at 135°F-140°F. If the steak has not yet reached the desired temperature, continue flipping it every 20-30 seconds until it does (photo D).

6. Rest the steak for 10 minutes on a cutting board before serving. If you’re feeling fancy, top your steak with some tasty compound butter with garlic and herbs to make your taste buds explode. Alternatively, a tablespoon of butter can be added to melt and add juicy flavor.

WANT TO GRILL COULOTTE STEAK?

Use the same method as before, but brush or spray the grill with cooking spray before adding the steak. Cook the steak over high heat (approximately 500°F).

Cook the steak for a few minutes on each side before flipping it until it reaches the desired temperature.

TEMPERATURE CHART FOR STEAK SEARING OR GRILLING

Here’s a temperature chart for grilling or searing steaks in a cast iron pan. The photos show a medium rare or medium coulotte steak cooked at 135 °F – 140 °F.

• The inside of a rare steak (125-130°F) is still red.
• The inside of a medium rare steak (130-140°F) is red to pink.
• The majority of a medium steak (140-150°F) is pink.
• The inside of a medium well steak (150-160°F) is slightly pink.
• A well-done (160°F) steak has no red or pink inside.

Frequently Asked Questions

How To Cook Coulotte Steak [Grill or Sear Recipe]

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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• 10 minutes:
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 1 serving

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Description

Get the best coulotte steak recipe for searing or grilling this beef cut in a cast iron skillet. Make super tender, juicy “picanha steak,” with complete instructions on what coulotte steak is and how to cook it. Let’s get started!

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Ingredients

• 1 (8oz) coulotte steak (aka top sirloin cap roast)▢
• 1 tsp olive oil

For the coulotte steak seasoning

• ▢1/2 tsp salt▢
• 1/4 tsp black pepper
• ▢1/4 tsp garlic powder

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Instructions

1. Make the seasoning for the coulotte steak. To make the dry rub, combine the salt, black pepper, and garlic powder in a small mixing bowl.
2. The coulotte fat cap should be scored. Cut a 1/2-inch perpendicular line across the fat cap.
3. Coulotte steak should be seasoned. Spread steak seasoning liberally over the beef cut.
4. Sear the coulotte steak. Melt butter in a cast iron skillet over medium-high heat. Add the olive oil and cook until it becomes hot and shiny, then add the steak, fat side down. Sear the steak for about 2-3 minutes, or until a brown crust forms on the side of the beef that is in contact with the pan. Flip the steak and sear the other side for 2-3 minutes, or until the steak develops a brown crust. Sear the edges for 10-20 seconds each (using tongs to hold the steak) to brown them, but no longer so the steak doesn’t overcook.
5. Check the temperature of the steak with a meat thermometer. In this recipe, the steak was cooked to medium rare, almost medium at 135°F-140°F. If the steak has not yet reached the desired temperature, continue flipping it every 20-30 seconds until it does. (I recommend taking it off the heat a little before the desired steak temperature is reached, because it continues to cook off the heat.)
6. Rest the steak for 10 minutes on a cutting board before serving. At this point, you can add 1 tbsp butter, or compound butter to the top of the steak to melt and add juicy flavor.

How to grill a Coulotte Steak:

1. Use the same method as before, but brush or spray the grill with cooking spray before adding the steak. Cook the steak over high heat (approximately 500°F). Cook the steak for a few minutes on each side before flipping it until it reaches the desired temperature.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 39kcal
• Sugar: 1g
• Sodium: 1163mg
• Fat: 4g
• Saturated Fat: 1g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 1g

Keywords: Coulette steak recipe, grill coulette recipe, beef recipe, beef coulette steak

inspired by: https://sipbitego.com/coulotte-steak/

A cowboy cut steak is a thick, bone-in beef ribeye steak cut from the rib primal cut, which is located beneath the front section of the animal’s backbone.

It is typically over two inches thick and weighs slightly more than two pounds.

It has a lot of marbling, which comes from the longissimus dorsi muscle, also known as the eye of the ribeye, which is the second most tender muscle in a steer. As a result, the cut is tender, juicy, and flavorful.

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WHY IS IT CALLED COWBOY STEAK?

There is no conclusive answer. Popular folklore explanations differ.

Some say it’s big enough to satisfy a cowboy’s voracious appetite, while others say a cowboy can easily hold it by the bone and bite into it.

Nobody knows for sure. To add to the confusion, other names for it include rugged cowboy and Delmonico (even though the latter is boneless, otherwise almost the same cut).

HOW TO COOK COWBOY STEAK

Cowboy steaks, like ribeyes, can be cooked in the oven, on the grill, or on the stove. Here’s how to get the steak ready to cook:

1. Remove it from the fridge an hour ahead of time to bring it closer to room temperature for even cooking.

2. To remove excess moisture that could interfere with searing, pat the steak dry with paper towels.

3. Rub the steak with a high-temperature oil, such as canola, sunflower, or refined olive oil.

4. Season the steak liberally with salt, pepper, and any dry rub seasonings you’re using.

WHY COWBOY STEAK? BONE-IN FLAVOR!

In any case, we enjoy cooking bone-in meat for the flavor, and this is a particularly flavorful cut. We marinate the steak in an Argentine chimichurri sauce and serve it with it.

Appropriate because, as you may know, Argentina is home to the world-famous gauchos, or South American cowboys.

Have you ever tried making a cowboy steak? If so, what is your preferred method? Please tell us in the comments.

HOW TO PICK THE PERFECT RIBEYE

You’ve probably noticed that the same cut of beef comes in multiple grades with vastly different price tags at the meat counter.

So, what determines the quality of grade and that huge price difference when it comes to steaks? Marbling.

Prime beef (numero uno) has more marbling, which is the fat that runs throughout a cut of meat, and marbling is everything when it comes to ribeyes.

These fat streaks not only add flavor, but they also keep the steaks moist and tender throughout the cooking process. Look for thin streams of fat running across the ribeye for good marbling.

If you want a Cowboy Steak, go for bone-in ribeyes. Look for a nice, thick, hunky bone for an impressive presentation.

If you want the bone to be visible, ask your butcher to french it before you leave the meat counter.

COWBOY STEAK IN THE OVEN

The most common oven method is pan-searing for 1 minute per side over high heat in a cast iron pan.

The pan is then transferred to a 400°F oven to finish cooking for another 10-15 minutes, depending on desired doneness.

Broiling eliminates the pan-searing step and is an excellent choice if you have a dependable broiler.

Position the oven rack 3-4 inches from the heat source and preheat the broiler for at least 10 minutes. Depending on the thickness of the steak and the broiler, it will take 8-15 minutes per side.

COWBOY STEAK ON THE GRILL

Using a reverse sear, it’s simple to make BBQ cowboy steaks.

Cook the steak slowly over indirect heat at 275°F until it reaches an internal temperature of 100°F. Then, increase the heat to high and sear for 2-3 minutes per side, or until done to your liking.

Rotate the steaks 90 degrees halfway through each side if you want crosshatch grill marks.

COWBOY STEAK TEMPERATURES AND DONENESS

You can use the following guidelines to get to your desired level of doneness. They are concerned with the final stage of cooking, whether it is a sear or oven cooking using the traditional method.

• Pull the steak when it reaches 125 degrees Fahrenheit for rare.
• Pull the steak at 135 degrees Fahrenheit and set it aside to rest (recommended doneness)
• Pull the steak when it reaches 145 degrees Fahrenheit for medium.
• Pull steak at 150-155 F for medium-well.
• Pull steak at 160 degrees Fahrenheit for well-doneness (we advise you do not cook it this much)

HOW TO SERVE COWBOY RIBEYE STEAK

Allow the steak to rest for 5 minutes after cooking, covered with foil or a plate, before serving.

This allows the juices to redistribute throughout the meat, resulting in the juiciest steak.

To serve, cut the bone along its length to separate it from the meat for easy slicing. Delicious side dishes and condiments for cowboy ribeye steak include:

• Baked potatoes, mashed potatoes, or rice are all options.
• Green beans or broccoli
• Garlic butter or steak sauce from scratch

TROUBLESHOOTING TIPS FOR COOKING THE STEAK

• Before cooking, make sure the steak is at room temperature.

• Cook the steak slowly and steadily, regardless of how you cook it.

• If you’re using a meat thermometer, make sure the internal temperature is between 90 and 95 degrees.

• Allow the meat to rest for about 10 minutes after cooking to allow the juices to flow back into the meat before cutting.

• Here are some additional suggestions for How to Grill the Best Steak.

Frequently Asked Questions

Cowboy Steak Recipe [Bone-In Ribeye]

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• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings

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Description

Cowboy Steak is a thick-cut ribeye with a French-trimmed bone for presentation. It’s a juicy, tender, and flavorful cut of beef!

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Ingredients

• 2  cowboy steaks,  1½-2½ inches thick (18-36 oz each)
• 2  tablespoons  oil, canola oil or refined olive oil, divided
• 2-3  teaspoons  coarse salt, or kosher salt
• 2-3  teaspoons  black pepper, freshly ground
• 1 tablespoon unsalted butter, optional

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Instructions

1. Remove the cowboy steaks from the refrigerator for 1-2 hours to allow them to come to room temperature and cook evenly.
2. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). In the meantime, heat a cast iron pan over high heat for 5 minutes to get very hot while you prepare the steaks.
3. To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels.
4. 1 tablespoon oil on all sides of the steak Season with salt and pepper to taste.
5. Swirl the remaining 1 tablespoon oil into the hot pan to coat. Please keep in mind that the pan handle will be hot, so use oven mitts to avoid burns.
6. Place the seasoned cowboy steak into the pan with kitchen tongs. 1 minute of searing 1 minute later, flip and sear the other side.
7. Return the pan to the preheated oven and cook for another 10-15 minutes, or until the desired doneness is reached. Add the butter halfway through and spoon the pan juices on top of the meat to baste.
8. Insert an instant-read thermometer into the center of a steak to determine doneness: 120°F is rare, 125°F is medium-rare, 130°F is medium, and 135°F is medium-well.
9. Take the steaks out of the oven and place them on a carving board or serving platter. Cover and set aside for 5-10 minutes to allow the juices to redistribute throughout the meat.
10. To separate the meat from the bone, cut along the bone. Then, to serve, cut crosswise against the grain.

Notes

Yield: Depending on how thickly you cut it, one cowboy ribeye yields two to three 8-oz servings.

Doneness: To get the most tender steak, don’t cook a tomahawk beyond medium.

Grilled Cowboy Steak: Cook the steak according to the package directions. Then grill at 275°F (135°C) for 30-40 minutes, or until the internal temperature reaches 100°F (38°C). Raise the heat to high and sear for 2-3 minutes per side, or until done to your liking. Remove from the grill and set aside for 5 minutes before serving, covered with foil.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 772kcal
• Sugar: 1g
• Sodium: 1133mg
• Fat: 55g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 69g
• Cholesterol: 215mg

Keywords: Cowboy steak recipe, steak recipe, cowboy steak, cowboy ribeye

inspired by: https://tipbuzz.com/cowboy-steak/

Combine the Southern classic with biscuits or cornbread and green beans for a quick and easy family dinner.

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BEST CHICKEN FRIED STEAK RECIPE

A popular dish at Texas Roadhouse, Cracker Barrel, and other Southern restaurants is chicken fried steak with a rich, creamy country gravy.

But you don’t have to eat out to enjoy this classic homestyle dish. Instead, make a cozy batch of the best chicken fried steak recipe in just over 30 minutes from the comfort of your own kitchen!

WHAT IS THE DIFFERENCE BETWEEN COUNTRY FRIED STEAK AND CHICKEN FRIED STEAK?

Some people use these terms interchangeably to describe the same dish: a breaded, pan-fried steak with gravy.mid

Historians believe that German immigrants brought the idea for chicken fried steak to the Southern United States in the -1800s, as the recipe is very similar to German wienerschnitzel.

It’s a great way to use tougher cuts of meat, which were plentiful in the South at the time.

While some people confuse chicken-fried steak and country-fried steak, others explain that country-fried steak is flour-dusted and usually served with brown gravy and onions, whereas chicken-fried steak is breaded with eggs and served with a creamy gravy.

Whatever you want to call it, this simple, family-friendly meal is here to stay!

WHY IS IT CALLED CHICKEN FRIED STEAK?

The name “chicken-fried steak” comes from the way the steak is prepared.

The procedure is similar to that of frying chicken: the beef is dredged in flour, dipped in a buttermilk-egg mixture, dredged again in flour, and then pan-fried in oil. In fact, there is no chicken in the recipe at all!

WHAT CUT OF MEAT IS BEST FOR CHICKEN FRIED STEAK?

The most common cut of beef for a chicken fried steak recipe is “cube steak” or “cubed steak.”

Cube steak is a thin cut of beef that has been tenderized and flattened by pounding it with a meat tenderizer. The name alludes to the shape of the indentations created by that process.

INGREDIENTS

This is a quick list of the ingredients for the simple chicken fried steak recipe.

As always, the printable recipe box at the bottom of the post includes precise measurements and detailed cooking instructions.

• Beef cube steaks: These are usually top round or top sirloin steaks that have been tenderized and flattened by pounding with a meat tenderizer by the butcher (leaving “cube-shaped” indentations on the thin patties).

• All-purpose flour: used to bread the steak and thicken the gravy.

• Garlic powder, kosher salt, paprika, cayenne pepper, black pepper, and fresh rosemary: for seasoning the steaks as well as the gravy.

• The wet ingredients that help the breading adhere to the meat are buttermilk and egg.

• For frying the meat, use vegetable oil or another neutral oil with a high smoke point (such as peanut or canola oil).

• The liquid ingredients for the gravy are beef broth and heavy cream.

• Fresh parsley: a garnish that is optional but adds a nice, fresh touch at the end.

HOW TO MAKE CHICKEN FRIED STEAK FROM SCRATCH

Prepare all of your ingredients ahead of time, because this meal comes together quickly!

1. Dredge the steaks in seasoned flour, then in the buttermilk-egg mixture, followed by another dredge in seasoned flour.
2. Fry the steaks for 3-4 minutes per side in hot oil, or until golden brown.
3. While you make the gravy, drain the steaks on a paper towel-lined tray.

HOW TO MAKE GRAVY FOR CHICKEN FRIED STEAK

Chicken-fried steak is usually smothered in a creamy country gravy made from the pan drippings left over from frying the steaks.

It has a rich, thick, and mild flavor that can be seasoned with your favorite herbs and spices.

I love the earthy rosemary and garlic used here, but feel free to add some spice from cayenne pepper, different herbs like parsley or thyme, or just classic salt and lots of black pepper to make it your own!

1. Remove the skillet from the heat and set aside 3 tablespoons of the drippings.
2. Cook for 2 minutes after adding 3 tablespoons of flour to the skillet’s oil.
3. Whisk in the broth, cream, garlic powder, and rosemary gradually.
4. Reduce the heat to low and whisk constantly for 3-5 minutes, or until the gravy bubbles and thickens. It needs to be thick, creamy, and smooth.
5. If necessary, season the gravy with salt and pepper.
6. Serve the fried steaks immediately with the gravy!

STORAGE

Fresh and crispy chicken fried steak is the best. Leftovers can be stored in the refrigerator for 2 to 3 days; however, the bread will not be as crispy when reheated.

To Freeze: The fried steak can be frozen for up to 3 months. It does not need to be defrosted before reheating.

Preheat your oven to 400° F to reheat. In the meantime, arrange the steaks on a wire rack over a baking sheet. Then, reheat the steaks for about 10 minutes for room temperature steaks or about 20 minutes for frozen steaks, or until the breading feels hot and crispy (flip halfway through).

RECIPE VARIATIONS

• Seasoning should be adjusted. For a spicy fried steak and gravy, increase the cayenne pepper in the seasoning. Use your favorite herbs, such as chives or thyme. Anything goes, so experiment with the mix to suit your tastes.
• Buttermilk. If you don’t have any buttermilk on hand, you can make your own by combining 1 tablespoon white vinegar or lemon juice with 1 cup milk in a liquid measuring cup. Allow to stand for 5 minutes after stirring.
• Depending on the size of your family, adjust the number of steaks you fry. Are you only cooking for two? All of the ingredients should be cut in half. If you need more, increase the ingredient amounts accordingly!
• In place of heavy cream, use whole milk in the gravy.

TIPS FOR THE BEST CHICKEN FRIED STEAK RECIPE

• Thin Steaks: Some stores sell cube steaks that have already been pounded thin. If your steak isn’t already about 14-inch thick, you’ll need to pound it flat with a meat mallet, rolling pin, or empty wine bottle.

• While the oil heats, heading to the meat as it cooks.

• Never use foil to cover a warm fried steak. This traps steam and moisture, making your steak soggy.

• Maintain a constant temperature for the oil. Don’t crowd the pan by attempting to cook too many steaks at once, as this will lower the temperature. If the oil is too cool, the meat will absorb it and become soggy when done. If the temperature is too high, the breading will burn.

While you finish frying the remaining steaks in batches and make the gravy, keep the fried steaks warm on wire racks on baking sheets (uncovered) in a 200° F oven.

Frequently Asked Questions

Chicken Fried Steak With Gravy Recipe [Cracker Barrel Style]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings

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Description

The Ultimate Chicken Fried Steak is deep-fried to golden perfection and topped with the creamiest gravy you’ve ever tasted. It’s difficult to imagine a more traditional Southern meal. The difficult part is deciding whether to make it for breakfast or dinner. My family can’t get enough of these tender steaks with a delicious crispy, crunchy coating. What about the gravy? Heaven!

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Ingredients

• 4 cube steaks (about 1/3 lb each)
• 1 1/2 cups all purpose flour
• 2 tsp fresh ground black pepper, divided
• 2 tsp kosher salt or sea salt, divided
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 cups buttermilk
• 2 tsps TABASCO® Sauce (original)
• 2 eggs1 cup vegetable oil

Chicken Fried Steak Gravy

• 4 tbsp grease
• 4 tbsp flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping creamsalt and pepper to taste

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Instructions

1. In a shallow mixing bowl, combine flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Place aside.
2. Whisk together buttermilk, TABASCO® Sauce, and eggs in a separate shallow bowl. Place aside.
3. Using a paper towel, pat dry the cube steaks to remove as much moisture as possible. Season with 1 teaspoon salt and 1 teaspoon pepper. Allow for 5 minutes before patting dry with a paper towel.
4. Dredge the cube steaks in the flour mixture, shaking off excess, then in the buttermilk-egg mixture, allowing excess to drip off, and then in the flour mixture again, shaking off excess. Place the breaded cube steaks on a sheet pan or metal rack and press any remaining flour mixture into the cube steaks, making sure to coat the entire steak. Allow for a 10-minute resting period.
5. Preheat the oven to 225 to 250 degrees Fahrenheit.
6. Meanwhile, heat vegetable oil in a large cast iron skillet or heavy skillet over medium high heat. The amount of oil required is determined by the size of your skillet. It should be about 1/4-inch deep. We’re not deep frying the steaks, but rather shallow frying them.
7. Drop a small amount of breading into the oil to test it. Around the breading, the oil should sizzle and bubble. About 320-340 degrees F, the oil should be glistening but not smoking. We’re now ready to fry.

Notes

This cut of meat is known as cube or cubed steak depending on where you live. It’s usually a round steak that’s been through a mechanical meat tenderizer and has tiny holes punched in it (see my image below.)

It can be thick even after it has been tenderized. If that’s the case, you’ll want to pound it until it’s thinner so it cooks quickly and evenly.

• Category: Chicken
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 534kcal
• Sugar: 4g
• Sodium: 671
• Fat: 24g
• Fiber: Mo1g
• Protein: 43g
• Cholesterol: 184mg

Keywords: Chicken fried steak recipe, chicken fried steak, steak recipe, chicken recipe

source: https://www.theseasonedmom.com/chicken-fried-steak/

The eye of round steak is one of the leanest cuts of beef available. It’s a delicious beef steak that’s low in fat and calories when cooked properly.

The steaks braise in a pot on the stove, resulting in tender pieces of meat that absorb the aromatic gravy.

Braised beef eye of round steak, like other braised beef recipes like Crock Pot Cube Steak and Beef and Noodles, is a budget-friendly dinner time hit. Just make sure to drench it in extra gravy!

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WHY BRAISING WORKS THE BEST?

• What exactly is Braising? Braising is a technique used to tenderize tough cuts. To begin, sear the meat briefly over dry heat. Then it cooks on low and slow with wet heat, with a lid to keep the moisture in.

• Tenderizes the meat: During braising, the collagen in the connective tissue breaks down, transforming the tough eye of the round steak into tender pieces.

• Submerging the steak in liquid retains moisture, preventing it from drying out.

• Builds flavor: The long simmering process adds depth of flavor and richness to the braising liquid, resulting in a mouthwatering beef eye of round steak.

WHAT IS EYE OF ROUND STEAK?

An eye of round steak is a small, boneless steak from the cow’s “round” section or back leg. It’s lean and tough, making it one of the most cost-effective cuts of beef.

When cooked properly, this round steak is one of the tastiest cuts of beef. Braising, stir-frying, slow cooking, pressure cooking, and chicken fried steak are all excellent uses for the eye of round steak.

Although the eye of round steak resembles a smaller tenderloin steak, it is far less tender. Marinating is frequently required for high-temperature cooking methods such as grilling or pan-frying.

However, I’ve discovered that even marinating does not fully tenderize the meat, so I prefer low-and-slow cooking on the stove, oven, or slow cooker.

HONEY BALSAMIC SAUCE

It’s the sauce that takes this recipe from good to great!

The balsamic, honey, beef broth, onion, paprika, cinnamon powder, and ginger powder combine to make a mouthwatering liquid that simmers and intensifies over time.

The balsamic vinegar tenderizes the steak as it cooks, while the honey balances out the acidity of the vinegar.

The long cooking time allows the beef and onions to absorb the liquid, giving the steak maximum tenderness and flavor!

HOW TO COOK EYE OF ROUND STEAK ON THE STOVE?

1. Set aside sliced onions that have been sautéed in a skillet until soft.

2. Thyme, salt, and pepper should be used to season the steak. Then lightly dust it with flour.

3. Cook the steak in oil until it is nicely browned.

4. With the cooked onions, combine the balsamic vinegar, honey, beef broth, onion powder, paprika, cinnamon powder, and ginger powder.

5. Bring to a boil for 2-3 minutes, then reduce to a low heat. Cook for 2 to 2.5 hours, or until the meat is tender.

TIPS FOR MAKING EYE OF ROUND STEAK TENDER AND FLAVORFUL

• Brown the steak: coat the meat in flour and sear it quickly to produce a richer, more flavorful steak. Browning occurs as a result of the Maillard reaction, a chemical reaction between sugar and proteins in the meat that produces a wonderful roasted flavor when heated to high temperatures.

• Cover with a lid: To retain moisture, keep the lid on during the simmering process.

• Replenish liquid: Make sure the liquid level does not fall below a certain level. When necessary, add water to come halfway up the meat.

• To avoid overcooking, check the meat frequently and cook it longer if it is still tough. Remove from the heat if a fork slides easily in and out and it pulls apart easily.

CAN I MAKE A BRAISED EYE OF ROUND STEAK IN THE OVEN?

Yes, to braise in the oven, sauté the onions and brown the steak as directed above.

Then, in an oven-safe pot or Dutch oven, combine all of the ingredients and bring to a boil. Finish cooking in the oven for about 2.5 hours at 350°F (177°C), or until the meat is tender.

WHAT TO SERVE WITH EYE OF ROUND STEAK?

The best way to serve braised eyes of round steaks is with mashed potatoes. Remove the meat and add a cornstarch slurry to the braising liquid to make a delicious gravy (a cornstarch and water mixture).

Bring the sauce to a boil, then reduce to a low heat and let it thicken for a few minutes. This would go well with:

• Broccoli Steamed
• Parsnips, Roasted
• Boiling Corn
• Brussel Sprouts, Roasted

EYE OF ROUND STEAK INTERNAL TEMPERATURES GUIDE

Different people prefer their steak cooked to varying degrees of doneness. Here’s a guide to help you decide which level of doneness you want:

• The internal temperature of a rare eye of round steak should be 125 degrees Fahrenheit.

• Medium-rare: The internal temperature of a medium-rare eye of round steak should be 135 degrees Fahrenheit.

• Medium: The internal temperature of a medium eye of round steak should be 140 degrees Fahrenheit.

• Medium-well: The internal temperature of a medium-well eye of round steak should be 150 degrees Fahrenheit.

• Internal temperature of a well-done eye of round steak should be 160 degrees Fahrenheit.

Frequently Asked Questions

Eye of Round Steak Recipe [Balsamic Braised]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 15 minutes
• Yield: 4 servings

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Description

Braised Eye of Round Steaks are cooked low and slow until fork-tender perfection! The braising method tenderizes the lean and tough meat into mouthwatering pieces in this simple Eye of Round Recipe.

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Ingredients

• 4 pieces eye of round steak, (about 1 1/2 to 2 pounds or 0.8 kg in total)2 large onions, thinly sliced2 tablespoons olive oil, divided3 cloves garlic, minced, (1 tablespoon)1 teaspoon salt
• ½ teaspoon ground black pepper¼ teaspoon dried thyme
• ½ cup all-purpose flour

The Sauce

• ¼ cup balsamic vinegar
• 2 cups beef broth
• 2 teaspoons honey
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ¼ teaspoon ginger powder

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Instructions

Heat a large skillet or Dutch oven over medium heat. 1 tablespoon oil and 1 teaspoon minced garlic Cook for 1 minute, or until the mixture is fragrant.

Sauté the sliced onions for about 5 minutes, or until soft and slightly browned. Place on a plate and set aside.

To remove excess moisture, pat dry the eye of round steaks with paper towels.

Season the steak with salt, pepper, and dried thyme. Then lightly dust with flour.

Increase the heat to medium-high and add another 1 tablespoon of oil to the pan. When the pan is hot, add the steaks and sear for 1-2 minutes per side, or until nicely browned.

Pour in the balsamic vinegar, beef broth, and sautéed onion.

Combine the honey, onion powder, paprika, and ginger powder in a mixing bowl.

Cook for about 2-3 minutes, or until it reaches a boil. Reduce the heat to low and cover tightly with a lid.

Simmer for 2-2.5 hours, or until the meat is tender with a fork. Make sure to check and replenish the liquid on a regular basis. (To replenish, add enough water to come halfway up the meat, turn up the heat, and bring to a boil, then reduce to a low heat and continue to simmer.)

Serve immediately with the sauce drizzled on top. (To make a thicker gravy, remove the meat and vegetables with a slotted spoon and whisk together 1/2 tablespoon cornstarch and 1 tablespoon water. Increase the heat to medium-high, add the mixture to the sauce, and bring to a boil. Reduce the heat and simmer for a few minutes until thick.)

Notes

You can make this ahead of time and reheat it in a covered pot on the stove for about 5 minutes, or until the meat is warmed through. If necessary, add more water.

Make it in the oven, follow these steps:

• Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Follow the instructions above until you reach the simmering stage.
• After bringing all of the ingredients to a boil in an oven-safe pan, cover and bake for about 2.5 hours, or until the meat is tender.

Make it in the slow cooker:

• Season and dust the eye of round steak with salt and pepper.
• Sear the steak in a pan and place it in the bottom of the slow cooker.
• In the crock pot, combine the uncooked onions and other ingredients.
• Cover and cook for 2-4 hours on high or 4-6 hours on low, or until the steak is fork tender.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 182kcal
• Sugar: 8g
• Sodium: 810mg
• Fat: 7g
• Saturated Fat: 1g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 1mg

Keywords: Eye of steak recipe, balsamic braised eye of steak recipe, beef steak recipe, eye of round recipe

inspired by: https://tipbuzz.com/eye-of-round-steak/

This inexpensive steak dinner is simple to prepare, whether you grill it, pan-sear it, or bake it in the oven!

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WHAT IS A DENVER STEAK

The Cattleman’s Beef Board held a competition in 2009 to find an affordable new cut of beef. What was the winning entry?

A boneless rectangular cut from the center of the chuck shoulder underblade. They named it Denver steak in honor of their home state of Colorado.

Unlike most chuck steaks, the serratis ventralis muscle in this cut has a lot of marbling, making it the fourth most tender cut of beef. 

Other names for it include underblade steak and boneless chuck short ribs, and it is known as zabuton in Japan, which means “pillowy soft.” 

While this cut is rarely found in supermarkets, any local butcher can easily produce it.

According to the USDA, a 6 oz serving has 309 calories, which is comparable to flank steak and less than many other steaks.

WHAT DOES THE DENVER STEAK LOOK LIKE?

Denver steaks aren’t filets, so they’re not thick, but they’re tender. They are so tender that they rank fourth among all steak cuts in terms of tenderness.

They are cut in a quadrilateral shape, and their level of marbleization allows customers to easily identify the “grain” on the surface. This is good because you need to cut the steak against the grain for the best texture and flavor.

HOW LONG TO COOK A DENVER STEAK

A 1-inch thick Denver steak will take 12-14 minutes to cook to medium-rare, depending on thickness and desired doneness.

As a result, rather than relying solely on cooking time, it is best to measure the internal temperature of the meat.

Simply insert the probe into the center of the steak and use the chart below to determine the temperature:

Denver steak, due to its marbling, can be cooked to medium or medium-well without drying out like some other cuts.

HOW TO COOK AND CUT A DENVER STEAK

A Denver steak is unlikely to be thicker than one inch. As a result, it’s best to flash grill it on high heat for no more than 45 seconds on each side.

Of course, this is to achieve a medium rare finish. It is not advised to fully cook these kinds of steaks.

Consider this: the Denver steak is the flat iron steak’s first cousin in terms of flavor and texture. Having said that, both steaks should be treated as muscular cuts of beef. Always cut against the grain.

COOKING A DENVER STEAK

It is unusual to find a Denver steak in a typical meat department.

This is why you should contact your local butcher about obtaining these cuts for your neighborhood store. When you get your hands on these incredible steaks, the possibilities are endless.

Marinating and seasoning

These steaks are thick and exceptionally tender. Consider marinating the steaks in a brine made up of the following ingredients to enhance their texture and flavor:

• the oil of olives
• rosemary
• garlic powder
• adobo, or to taste, a salt/pepper mixture
• Allow the steaks to marinate in the mixture (in a zip-lock bag) for 6 to 48 hours for maximum flavor.

Process

• Preheat your grill too high.
• The Denver steak should be flash-grilled for no more than one minute on each side. It is recommended to cook for 45 seconds on each side to achieve a medium-rare finish.
• The olive oil will help with the cooking process by keeping the meat from becoming overcooked and creating a crispy texture on the surface.

SERVING IDEAS

Denver steak frites are served with French fries at steakhouses! Baked potatoes, mashed potatoes, boiled potatoes, corn on the cob, sautéed mushrooms, or a green salad are all excellent sides.

Horseradish and homemade steak sauce are always winners with this steak in terms of condiments!

Frequently Asked Questions

Denver Steak Recipe [Perfect Cook]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings

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Description

This Denver Steak is pan-seared with an oven finish for a delicious steak dinner that is both inexpensive and simple to prepare!

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Ingredients

• 1 1/2 pounds denver cut steak, at least 1 inch thick (see note)
• 2 tablespoons canola oil, see note
• 1 teaspoon coarse salt, or to taste
• 1 teaspoon black pepper, freshly ground, or to taste
• 4 cloves garlic
• fresh rosemary, optional

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Instructions

1. Remove the steaks from the refrigerator 30-60 minutes before cooking time for more uniform cooking.
2. Preheat the oven to 425°F and place the oven rack in the center.
3. Heat a large cast-iron skillet over high heat for 5 minutes, or until very hot. (Alternatively, place in a preheated oven for 15 minutes.) Use oven mitts!
4. To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels. Then, rub 1 tablespoon of the oil on all sides before seasoning both sides with salt and pepper.
5. Swirl the remaining 1 tablespoon oil into the hot pan to coat. Place the steak in the pan with kitchen tongs, laying it away from you to avoid splatter.
6. For 2 minutes, sear the first side. Sear the other side of the steaks for 2 minutes. Optionally, sear the edges of the steaks by holding them vertically and pressing them against the pan until brown.
7. To the pan, add the garlic cloves and rosemary. Transfer the pan to the oven and spoon the juices over the meat.
8. Bake for 2-3 minutes before using an instant-read thermometer to check doneness: medium-rare is 130°F, and medium is 140°F (see recipe notes for other donenesses). If the steaks aren’t done yet, flip them and cook for a few minutes longer.
9. Transfer the steaks to a plate or a cutting board. Cover with aluminum foil and set aside for 5 minutes to allow the juices to return to the meat.
10. To serve, cut the steaks crosswise against the grain.

Notes

Meat: Denver steaks at least 1 inch (2.5cm) thick are juicier and less likely to be overcooked. The above instructions are for a 1-inch thick t-bone. Add 2-3 minutes of baking time for every 12 inch.

Oil: Any high-temperature oil will do, such as canola oil, sunflower oil, or refined olive oil (avoid extra virgin olive oil, which will smoke).

Doneness is defined as 120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well, and 160°F/71°C for well-done.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 340kcal
• Sugar: 1g
• Sodium: 701mg
• Fat: 21g
• Carbohydrates: 1g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 112mg

Keywords: Denver cut steak, denver steak recipe, steak recipe, denver steak, denver beef steak

inspired by: https://tipbuzz.com/denver-steak/

This marinade can also be used to make Mexican-style chicken for burritos, nachos, tacos, and other dishes.

Mexican food is a family favorite in my house; every week, I make steak tacos, chicken enchiladas, or chicken fajitas.

This fajita marinade takes only 5 minutes to make and is always a hit.

For many years, I’ve been making this chicken fajita marinade – it’s my absolute favorite way to flavor plain old chicken breasts!

This is the most convenient way to enjoy restaurant-style fajitas in the comfort of your own home.

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HOW DO YOU MAKE CHICKEN FAJITA MARINADE RECIPE?

The marinade contains olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and onion powder. Whisk together all of the ingredients to make a simple yet flavorful marinade.

Place the chicken in the marinade and refrigerate for at least 30 minutes. Cook your chicken according to your preference, along with the peppers and onions, and you’ll have delicious fajitas to enjoy!

TIPS FOR THE PERFECT MARINADE

• Make use of freshly squeezed lime juice.
• I use a mild chili powder in my marinade, so I add 2 tablespoons. If you’re using a spicy chili powder, you might want to reduce the amount to 1 tablespoon.
• Smoked paprika can be found in the spice aisle of most supermarkets and adds a lot of flavor.
• This recipe yields enough marinade for 1 pound of chicken.
• In this marinade, you can use chicken breasts, chicken thighs, or chicken tenders. I usually use chicken breasts cut into strips.
• This marinade can be made up to 2 days ahead of time.

HOW TO MAKE CHICKEN FAJITAS FROM SCRATCH

1. Use a cast iron skillet or a heavy-bottomed skillet. Cast iron skillets conduct heat the best, resulting in a good sear even with juices present. Use your heaviest bottomed pan if you don’t have a cast iron skillet.

2. To make the marinade, combine the fajita spice mix with the oil and lime juice. Mix in 1/4 cup canola or olive oil and the juice of 1 lime to the fajita seasoning. As the chicken rests, the acid from the lime juice, combined with the kosher salt, tenderizes it.

3. Separately marinate and cook the chicken and vegetables. I prefer my chicken fully cooked and my vegetables crisp, so cooking them in separate batches ensures I get the best of both worlds.

4. Cut the chicken breasts into approximately 1-inch cubes. Toss 1/4′′ thick slices with 2/3 of the fajita spice mix marinade. Make sure the chicken is completely coated with the seasoning, then set aside for 15 to 30 minutes to rest.

5. Cook the vegetables after coating them with 1/3 of the fajita spice mix marinade. The chicken has more time to mingle with and absorb the marinade while the vegetables cook. Cook the vegetables for a few minutes, or until the onion begins to soften, then transfer to a plate or bowl.

HOW LONG CAN YOU MARINATE CHICKEN?

This chicken should soak in the marinade for at least 30 minutes and up to 8 hours.

The marinade contains a lot of lime juice, and the acid in the juice can change the texture of the chicken if you soak it for a long time.

HOW TO MEAL PREP CHICKEN FAJITAS

This meal is ideal for meal prep and can be refrigerated for up to two days before cooking.

1. Combine the spice blend and marinade.
2. Prepare the chicken and vegetables separately, then combine them with the marinade in separate freezer bags or containers.
3. Make the condiments and dressings ahead of time and store them in the refrigerator.
4. When you’re ready to cook, gather your ingredients and fixings, then get to work!

DO YOU NEED A CAST IRON SKILLET?

When it comes to searing the chicken, a cast iron skillet is ideal. It gives it a nice char and brings out the flavors of the seasoning.

To avoid sticking, make sure your cast iron is properly seasoned. If you don’t have a cast iron pan, a stainless steel pan will suffice.

CUSTOMIZE YOUR CHICKEN FAJITAS

While chicken fajitas are delicious on their own, the addition of toppings can make or break the dish.

Fajitas are a fun way to serve customizable options for your family or a large party, from a dollop of sour cream to cheese or avocado slices! Pico de gallo and guacamole are two of my favorite toppings.

And if you have leftover chicken fajitas, don’t limit yourself to just wrapping them in tortillas. For a lighter option, make lettuce wraps with butter lettuce.

You can also combine them with some leafy greens, black beans, sweet corn, and avocado to make an easy fajita salad.

CHICKEN FAJITA MARINADE VARIATIONS

While I usually make this marinade exactly as written, I occasionally add other ingredients to the mix based on what I have on hand.

• Herbs: Add a handful of fresh herbs, such as chopped cilantro leaves or sliced green onion, if desired.

• Add some hot sauce or minced canned chipotle peppers to taste if you prefer a spicy marinade.

• Citrus: While lime juice is a traditional pairing with Mexican food, you can experiment with lemon or orange juice for a different flavor.

• Protein: This marinade can also be used on shrimp, flank steak, or pork tenderloin.

Frequently Asked Questions

Chicken Fajita Marinade Recipe [5 Minutes Only]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings

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Description

This chicken fajitas recipe will undoubtedly become a staple in my weeknight dinner rotation. The marinated chicken in these popular wraps is delicious. The fajitas come together quickly and are always a hit!

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Ingredients

• 4 tbsp. canola oil, divided
• 2 teaspoons lemon juice
• 1 1/2 tsp. seasoned salt
• 1 teaspoon dried oregano
• 1 1/2 teaspoon cumin powder
• 1 tsp. garlic powder
• a half teaspoon chili powder
• a half teaspoon paprika
• Optional: 1/2 teaspoon crushed red pepper flakes
• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
• 1/2 medium julienned sweet red pepper
• 1/2 medium julienned green pepper
• 4 thinly sliced green onions
• 1/2 cup finely chopped onion
• 6 warmed flour tortillas (8 inches)

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Instructions

1. Combine 2 tablespoons oil, lemon juice, and seasonings in a large mixing bowl; add the chicken. Cover and turn to coat. Refrigerate for 1-4 hours before serving.
2. Sauté peppers and onions in remaining oil in a large cast-iron or other heavy skillet until crisp-tender. Take out and keep warm.
3. Drain the chicken, reserving the marinade. Cook the chicken in the same skillet over medium-high heat until no longer pink, 5-6 minutes. Return the pepper mixture to the pan and heat through.
4. Filling should be spooned down the center of the tortillas; fold in half. Fold in half and top with desired toppings.

Notes

Fajitas are incredibly adaptable and versatile! Use chicken tenders to cut down on prep time. They are slightly larger than chicken breast strips, so make sure to allow enough time for them to cook through. Replace the chicken with steak, tofu, or even portobello mushrooms. Alternatively, omit the protein and increase the vegetables.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 369kcal
• Sugar: 2g
• Sodium: 689mg
• Fat: 15g
• Saturated Fat: 2g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 63mg

Keywords: Chicken fajitas recipe, chicken fajitas, chicken recipe, steak recipe, chicken fajita steak recipe

inspired by: https://www.dinneratthezoo.com/chicken-fajita-marinade/

An impressive steak dinner doesn’t have to cost you a lot of money or time if you make it all in one pot!

Perhaps you’ve had Swiss Steak in a restaurant, perhaps it’s a childhood favorite, or perhaps you’ve never had the pleasure of tasting it at all!

One thing is certain: it’s a lot simpler to make than you think. The deep, rich flavors and ultra tender beef are achieved through the use of simple ingredients and a simple method.

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WHAT IS SWISS STEAK

For many, the term “Swiss steak” is a misnomer because the dish does not originate in Switzerland, and in this recipe, we braise it in a more Italian tomato sauce.

The name of this steak isn’t based on the country, but on the fact that it’s made with cube steak that’s been “swissed” – pounded thoroughly with a meat tenderizer and then slowly braised to bring out a tender, meaty flavor.

WHAT IS CUBE STEAK?

If you’re wondering what cube steak is, you’re not alone. Cube steak has a strange name, but it simply refers to a steak that has been flattened by pounding with a meat tenderizer.

Cube steak isn’t actually shaped like a cube; rather, it refers to the shape of the indentation left in the meat by the tenderizer.

Cube steak is most commonly used for chicken fried steak, but it is also popular for being served with mushrooms and onions in a creamy and rich brown gravy sauce.

While all cube steak can be considered swiss steak, not all swiss steak is cube steak because another cut could be substituted (though we think cube steak is the best for this preparation.)

KETO SWISS STEAK RECIPE

Because we’re not dredging the steak before cooking, like many recipes, you’ll just need to change the amounts of some of the vegetables used to fit into a keto diet.

WHY YOU NEED TO MAKE THIS RECIPE?

• Simple enough for a novice cook but elegant enough for a restaurant menu!

• Braised beef that falls apart and melts in your mouth.

• Uses pantry staples to create a complex and impressive dinner!

• I used a bottom round roast for the beef. This beef will be cooked low and slow to ensure that it is perfectly tender.

• Sunflower, safflower, canola, grapeseed, vegetable, or avocado oil can be substituted for olive oil.

• Onion and garlic are important flavor enhancers in any sauce.

• Tomato paste – Ensure that you have tomato paste on hand. It’s thick and flavorful, with a strong tomato flavor that adds richness and depth to the sauce.

• Crushed tomatoes can be used in place of diced tomatoes.

• Beef broth has a low sodium content. If you only have chicken or vegetable broth, that will suffice.

• Try this easy homemade version of Italian seasoning, or any combination of your favorite dried herbs.

• Worcestershire sauce – It adds a rich flavor to sauces and can be substituted for soy sauce.

HOW TO MAKE SWISS STEAK?

1. Swiss the steak: Poke holes in each slice of steak on both sides with a meat tenderizer mallet. You could also use a fork or a pairing knife.

2. Dredge the beef slices in flour and season liberally with salt and pepper. In a shallow bowl, combine the flour and baking powder. Flour each piece of beef thoroughly.

3. Sear the steak in a large, deep skillet over medium-high heat with 2 tablespoons olive oil. Cook the dredged beef in the skillet for 4-5 minutes per side, or until it is seared and well browned. Set the beef aside after removing it from the skillet.

4. Sauté the onions in the skillet with the remaining tbsp of olive oil. Cook for 3-4 minutes, or until softened and translucent. Cook for 30 seconds, or until the garlic is fragrant.

5. Stir in the tomato paste and cook for 1 minute before adding the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together thoroughly.

6. Bring the mixture to a boil, then reduce to a low heat and braise. Return the beef to the skillet and make sure it’s completely submerged. Cook, covered, for 1 1/2 hours, or until the sauce has reduced and the beef is tender. Stir infrequently.

7. Finishing and serving: Check for seasoning and season with salt and pepper as needed. Serve garnished with parsley.

HOW TO SERVE?

This Swiss steak goes well with rice or noodles to soak up all of the deliciousness, but it is usually served simply with mashed potatoes and vegetables.

CAN I MAKE SWISS STEAK WITHOUT A PRESSURE COOKER?

Without a doubt. The recipe can be made in a slow cooker, on the stovetop, or as a slow braise in the oven.

Here are my recommendations based on the cooking method you selected.

INSTRUCTIONS FOR THE SLOW COOKER:

• In a skillet, flour and sear the round steaks before placing them on the bottom of your slow cooker pot. Combine the carrots, tomatoes, onion slices, red wine vinegar, and Worcestershire sauce in a mixing bowl. Cook on high for 6-8 hours, or until the round steak is fork tender. If your sauce becomes too thick, thin it out with some beef broth. If it’s too thin at the end, use one of the methods listed above to thicken it.

STOVETOP INSTRUCTIONS:

• The recipe is basically the same, except you’ll need a large skillet or pot and instead of pressure cooking, you’ll simmer at a low temperature for an extended period of time. Because there will be more evaporation, you will need to add more liquid than when pressure cooking.

INSTRUCTIONS FOR THE OVEN:

• I recommend flouring and searing the round steaks before layering them in a casserole dish or a dutch oven. Add diced tomatoes, onions, and carrots on top. Add about 1-2 cups beef broth, enough to completely cover the steaks. Bake for 3-4 hours at 350°F, or until the round steak is fork tender.

HOW TO STORE LEFTOVERS?

Place leftovers in an airtight container and refrigerate for 3-4 days.

Swiss steak can be reheated in the microwave or in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to thin it out.

Freezing: You can keep leftovers in the freezer for up to 2-3 months.

Allow the leftovers to thaw overnight in the fridge before using one of the reheating methods described above. This ensures that you can reheat the meat without breaking it apart.

Frequently Asked Questions

Easy Swiss Steak Recipe [Savory and Tender]

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(2 votes, average: 4.50 out of 5)
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4.5 from 2 reviews

• Author: Jamasine J
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 30 minutes
• Yield: 6 servings

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Description

This Easy Swiss Steak recipe uses inexpensive beef that has been cooked down until tender in a flavorful tomato sauce. An impressive steak dinner doesn’t have to cost you a lot of money or time if you make it all in one pot!

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Ingredients

• 2 pounds bottom round roast Cut into 1/2” thick slices
• ▢1 teaspoon salt or to taste
• ▢1 teaspoon pepper or to taste
• ▢½ cup flour all-purpose
• ▢3 tablespoon olive oil
• ▢1 onion sliced
• ▢4 cloves garlic minced
• ▢1 tablespoon tomato paste
• ▢14.5 ounce diced tomatoes 1 can
• ▢2 cups beef broth low sodium
• ▢2 teaspoon Italian seasoning
• ▢1 tablespoon Worcestershire sauce
• ▢1 tablespoon parsley freshly chopped

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Instructions

1. Swiss the steak: Poke holes in each slice of steak on both sides with a meat tenderizer mallet. You could also use a fork or a pairing knife.
2. Dredge the beef slices in flour and season liberally with salt and pepper. In a shallow bowl, combine the flour and baking powder. Flour each piece of beef thoroughly.
3. Sear the steak in a large, deep skillet over medium-high heat with 2 tablespoons olive oil. Cook the dredged beef in the skillet for 4-5 minutes per side, or until it is seared and well browned. Set the beef aside after removing it from the skillet.
4. Sauté the onions in the skillet with the remaining tbsp of olive oil. Cook for 3-4 minutes, or until softened and translucent. Cook for 30 seconds, or until the garlic is fragrant.
5. Stir in the tomato paste and cook for 1 minute before adding the diced tomatoes, broth, Italian seasoning, and Worcestershire sauce. Stir everything together thoroughly.
6. Bring the mixture to a boil, then reduce to a low heat and braise. Return the beef to the skillet and make sure it’s completely submerged. Cook, covered, for 1 1/2 hours, or until the sauce has reduced and the beef is tender. Stir infrequently.
7. Finishing and serving: Check for seasoning and season with salt and pepper as needed. Serve garnished with parsley.

Notes

Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days.

Reheating: Microwave or reheat in a skillet over medium heat, stirring occasionally. If the sauce has thickened too much, add a splash of water or broth to thin it out.

Freezing: You can keep leftovers in the freezer for up to 2-3 months. Allow the leftovers to thaw overnight in the fridge before using one of the reheating methods described above. This ensures that you can reheat the meat without breaking it apart.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 345kcal
• Sugar: 3g
• Sodium: 768mg
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 37g
• Cholesterol: 94mg

Keywords: Swiss steak, swiss steak recipe, easy swiss steak recipe, savory swiss steak recipe, steak recipe

inspired by: https://sweetcsdesigns.com/easy-swiss-steak-recipe/

They are incredible! Crispy on the outside and incredibly tender on the inside.

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• Best Olive Sprayer
• Best Juice for Carrot Reviews
• Best Bottle Wine Cooler Review

WHAT ARE FINGER STEAKS?

Finger steaks are fried strips of steak that have been breaded (or battered) and fried in oil until golden and crispy. They get their name from their finger-length shape.

Idahoans like to think of them as the Northwest’s answer to Southern fried chicken, and they can be found in restaurants and bars throughout Southern Idaho and neighboring states.

FINGER STEAKS ORIGINS

According to my friends at the Idaho Beef Council, the legend of the finger steak begins in the 1950s at Milo’s Tavern in Boise.

The owner is a U.S. citizen. Mylo Bybee, a forest service meat cutter and chef, created the iconic dish because he was committed to using every possible part of the cattle, including steak trimmings.

So he battered and deep-fried them, and the rest, as they say, is history! A few decades later, in 1972, B and D Foods began producing frozen finger steaks.

Since then, they have been selling to fast and fast-casual restaurants, and they produce approximately 600,000 pounds of finger steaks per year!

WHAT ARE STEAK FINGERS MADE OF?

• Steak fingers are made from the same meat as Chicken Fried Steak — cube steaks.

• Cube steaks are cut from the cow’s neck and shoulder area. This subprimal cut is also known as “beef chuck,” and it has a lot of movement. Because cube steaks are a naturally tough cut of meat, they are thinly sliced and then tenderized, making them ideal for frying!

• Steak fingers are also made with a crispy, crunchy flour batter. The batter also contains Saltine crackers, Kosher salt, and black pepper, in addition to flour. The Saltine crackers will add crunch and texture to the steak fingers.

• Steak Fingers are fried in oil to cook. You’ll need a flavorless oil with a high smoke point for this task, such as canola, peanut, or vegetable oil.

HOW TO MAKE STEAK FINGERS?

1. Cut the Cube Steaks – If you can’t find cube steaks pre-packaged as strips, you can make your own. Cut each steak into three strips and set aside until ready to use.

2. Prepare a Dredging Station – Prepare a dredging station with three rimmed trays or pie dishes. In the first tray, combine the flour, salt, and pepper. Combine milk and eggs in the second attempt. For the third tray, combine the flour, cracker crumbs, salt, and black pepper in a mixing bowl.

3. Heat the Oil – Place your oil in a large frying pan, Dutch oven, or cast-iron skillet over medium-high heat and allow it to heat up.

4. Batter the Steak Fingers – Dredge each piece of steak in the flour mixture first, then in the egg wash, and finally in the flour-cracker mixture.

5. Fry the Steak Fingers and Serve Hot – Now it’s time to get the skillet going. Before you start frying, prepare a rimmed baking sheet lined with paper towels. Place a cooling rack over the paper towels if you want your Steak Fingers to stay crispy on the bottom. Then, in batches, add the steak fingers to the oil, being careful not to overcrowd the skillet. Cook for 3 minutes on each side, then serve with Mashed Potatoes and Homemade Country Gravy.

HOW DO YOU KNOW WHEN THE OIL IS RIGHT FOR FRYING?

Consider purchasing an infrared or candy thermometer if you are new to frying. This will help to ensure that your oil is within the proper temperature range.

A flour test is another option. When you believe the oil is at the proper temperature, sprinkle a small amount of flour over it.

If it doesn’t do anything (or only barely sizzles), the oil isn’t hot enough. If the flour immediately darkens and smokes, the oil is too hot.

If the oil is the right temperature, the flour will simply bubble and sizzle, emitting no burning or smoky odor.

SERVING FINGER STEAKS RECIPE

Finger steaks are typically served in a parchment-lined basket with a side of French fries and a mandatory dip sauce, often Idaho fry sauce.

Personally, I enjoy mine with a chimichurri mayo dip as an accompaniment to a cold beer!

But, now that I’ve had finger steaks more than a few times, my mind has been racing with new ways to serve them. Here are a few examples:

• Toss them with a sauce, just like chicken wings. Buffalo sauce, BBQ sauce, Korean sauce, you name it!

• Make a sandwich, tacos, gyro, poutine, or top a salad with the finger steaks.

• Serve with various dipping sauces, such as garlic aioli, blue cheese, BBQ, ranch, sriracha, horseradish cream, marinara, mustard, and so on.

EXPERT TIPS FOR MAKING FINGERS

• Season with your favorite seasoning, such as Italian Seasoning Blend, house seasoning blend, or your favorite seasoning.

• Use a premade coating mix or homemade Bisquick to save time.

• Alternate ingredient: Feel free to use your favorite hot sauce or cayenne pepper to add some heat.

• Alternate cooking method: Cook these in a regular frying pan, on the grill, or in an air fryer. They’re delicious any way you make them.

• Different Dippers: While the campfire sauce is delicious, you can also use gravy, barbeque sauce, boom boom sauce, or ketchup.

• If you don’t have a food processor, you can crush the corn flakes and french fried onions with a rolling pin in a zipper bag.

FAQs on Finger Steaks Recipe

Easy Finger Steaks Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Finger Steaks are known as Idaho’s best kept secret, but I’m about to blow the lid off! Crispy, deep-fried steak fingers with a chimichurri mayonnaise for a South American twist. It’s past time that the rest of the world discovered these insanely delicious steak bites!

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Ingredients

FOR THE FINGER STEAKS:

• 1 pound sirloin (or cube) steak
• Salt and freshly ground pepper, to taste
• 2 cups Panko breadcrumbs
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 4 large eggs
• Canola oil, for frying

FOR THE CHIMICHURRI MAYO:

• 1 cup fresh parsley
• 2 tablespoons fresh oregano
• 2 garlic cloves
• ½ teaspoon red pepper flakes, or to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• ½ cup mayo

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Instructions

1. Cut the sirloin steak(s) into 12-inch wide, 3- to 4-inch long strips. Season with salt and pepper to taste. Reserve.
2. Combine the Panko breadcrumbs, paprika, garlic powder, and a pinch of salt and pepper in a mixing bowl. Combine thoroughly!
3. In a separate bowl, whisk together the eggs. Season with salt and pepper to taste.
4. Working with a wet and a dry hand, dip each steak strip into the eggs, allowing the excess to drip off, and roll in the seasoned breadcrumbs, pressing firmly to coat completely. On a plate, arrange the coated strips.
5. In a large Dutch oven, heat about 4 cups of oil. Once the oil is hot (between 350o and 375oF), work in batches and place 5 or 6 steak strips in the hot oil, frying until golden and turning once if necessary.
6. Transfer the finger steaks to a plate lined with paper towels or a cooling rack inserted in a baking sheet.
7. Continue until all of the finger steaks are cooked!
8. Serve right away with the dipping sauce.

Notes

Freezing: Finger steaks can be frozen for up to 3 months. Freeze the breaded strips on a cookie sheet, then transfer them to an airtight bag or container and freeze until ready to fry. When you’re ready to eat, you can fry them right from the freezer!

Reheating: Have any leftovers? Reheat in the air fryer (350oF for 4–6 minutes) or the oven (400oF for 10–15 minutes) until hot!

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 614kcal
• Sugar: 3g
• Sodium: 547mg
• Fat: 40g
• Saturated Fat: 8g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 267mg

Keywords: Steak recipe, finger steak, finger steak recipe, finger beef steak recipe, steak

inspired by: https://www.oliviascuisine.com/idaho-finger-steaks/

So we’re going to take those leftovers (please stop laughing) and make some Flank Steak Fajitas!

Seriously, why waste the time and effort of marinating and cooking a steak when you can get two meals out of it?

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How to make Flank Steak Fajitas Recipe?

SO WHAT ARE FAJITAS?

Have you ever been in a restaurant and heard a loud hot sizzle followed by a flash of hot steam and an incredible aroma of onions, peppers, and deep seasonings? My friends, those were fajitas.

Fajitas are grilled strips of chicken, steak, or shrimp seasoned with chili powder, cumin, and other spices and cooked over high heat.

They are served with onions and peppers, fresh tortillas, sour cream, guacamole, and salsa.

WHAT’S THE BEST BEEF FOR FAJITAS?

Let’s be honest: 99.9% of restaurants do not use beef tenderloin for their fajitas, especially if you’re paying $12.99.

They’re either using a skirt steak or a flank steak. Both are much tougher cuts of meat, but they are also quite inexpensive.

You can make a great fajita if you marinate the steak for about 8 hours, cook it until it’s medium, and slice it against the grain.

I don’t usually go out of my way to make fajitas. What I do is buy a larger piece of flank steak than I know we will eat in one dinner and set some aside immediately after I cook it.

That way, I’ll have something to eat for dinner the next night.

WHERE DO STEAK FAJITAS COME FROM?

Fajitas with steak, chicken, or shrimp have to be one of my favorite Mexican foods and one of the most popular Mexican foods, so I was surprised to learn that fajitas aren’t even from Mexico!

Fajitas were invented in Texas in the 1930s by vaqueros (Mexican cowboys) who cooked skirt steak – then throwaway butcher meat – over an open fire.

Fajitas have their origins in Tex Mex – the word faja is Spanish for “strip” or “belt,” and “ita” means “little,” referring to the thin strips of meat.

WHAT TYPE OF MEAT SHOULD I FOR STEAK FAJITAS RECIPE?

Traditionally, steak fajitas are made with skirt or flank steak. With its wide, flat shape, rich buttery flavor, and melt-in-your-mouth texture, I prefer flank steak.

Flank steak is leaner than skirt steak, but because we use a marinade to enhance the flavor, it comes out wonderfully juicy and flavorful.

Is it okay to use skirt steak? If you must use skirt steak, cook it rare or medium rare for the most tender texture.

Skirt steak contains more tough muscles that become exponentially tougher the longer it is cooked.

STEAK FAJITA MARINADE

The marinade for the steak fajitas is made up of orange juice, lime juice, soy sauce, and a splash of liquid smoke.

We add a tablespoon of spiced marinade to our rainbow of bell peppers and onion, along with a splash of olive oil (no boring veggies! ), and then we add the steak to the remaining marinade to soak up all of that tenderizing goodness.

The incredible steak fajita marinade turns this flank steak into a juicy, flavor bomb by doing three things: 1) tenderizing the flank steak, 2) infusing the steak with flavor, and 3) chemically changing the structure so it retains juices and actually becomes juicier.

I’ve outlined how the ingredients listed below do this expertly:

• Citrus juices, such as orange and lime juice, tenderize steak by breaking down tough connective tissue. They also infuse the meat with the bright floral tones found in steak fajitas, which complement the earthy seasonings.

• Soy sauce: enzymatically breaks down proteins to tenderize them further while also adding a rich depth of grounding flavor.

• Ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper, and cayenne pepper are among the seasonings. 3 tablespoons of this Spice Mix are added to our marinade, and the remaining amount is rubbed all over our steak before grilling. This allows the seasonings to penetrate both the inside and outside of the meat and is the key to the best steak fajitas ever.

• Oil is essential because it distributes oil-soluble flavors more evenly across the meat and promotes even browning when cooking.

STEAK FAJITA MARINADE INGREDIENTS:

• Extra virgin olive oil: For the best flavor, use high-quality extra virgin olive oil.

• Orange juice: Freshly squeezed is best, but bottled orange juice can be used if it is pure fleshly squeezed with no additives.

• Lime juice: You’ll need about one lime’s juice.

• Soy sauce: We use reduced sodium soy sauce to keep the salt under control.

• Brown sugar: balances the tangy orange and lime juice, as well as the umami of the soy.

• Liquid smoke: gives the chicken a wonderful smokey flavor, as if it had been grilled on an outdoor grill over a hot flame. It takes these Chicken Fajitas to new heights!

• Fajita seasonings: We make a pantry-friendly fajita seasoning blend with chili powder, ground cumin, garlic powder, onion powder, smoked paprika, chipotle chili powder, dried oregano, and pepper.

DO I HAVE TO ADD LIQUID SMOKE?

It’s worth looking for liquid smoke (it really is liquid smoke!). It appears in a variety of my recipes, including Mexican Chicken, BBQ Brisket, and these Chicken Fajitas.

Capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser produces liquid smoke.

The smoke cools and condenses in the condenser, forming a liquid and thus liquid smoke. (With thanks to Wikipedia.)

It’s a common ingredient that should be easy to find in your grocery store near the barbecue sauces.

HOW DO I KNOW WHEN THE STEAK IS DONE?

Because flank steak is a lean cut of beef, it should not be cooked above medium or it will become tough and chewy instead of juicy.

I’d go for medium, which means it’ll be pink in the middle. That being said, the marinade allows for some leeway, but I wouldn’t go too far.

Insert an instant read thermometer into the center of the steak to check for doneness.

• 125 degrees F for rare steak
• 135 degrees Fahrenheit is considered medium rare.
• *RECOMMENDED* Medium: 145 degrees F
• 155 degrees F for medium well
• Well Done (not recommended)
• 165 degrees F is a good result (not recommended)

HOW DO I SLICE MY STEAK FAJITAS?

For the best juicy tenderness, slice your steak thinly across the grain. In my husband’s opinion, the thinner the slices, the better.

The “grain” can be seen running through the meat in one direction. The grain is made up of muscle fibers that run through the meat.

Cut perpendicular to the muscle fibers to make them as short as possible.

You can have a melt-in-your-mouth steak right off the grill, but if you cut it parallel to the grain, you’ll get long muscle fibers, which means chewy, rubbery tough meat. Hence, cut against the grain!

STEAK FAJITA VARIATIONS

• Bell peppers are versatile. You can use any combination of peppers you want. You can also add more peppers if you like.

• Add the beans. Before you pile on the steak and bell peppers, add warmed black beans or pinto beans to your tortillas.

• Veggies should be added. You can add more vegetables or swap out some of the bell peppers for vegetables such as corn, zucchini, sweet potatoes, and so on.

• Salsa de maiz. I’m crazy about sweet, smoky, crunchy, juicy corn salsa. I’ve already used it in my pork tacos and believe it should be on everything! Alternatively, serve it on the side with some chips.

• Serve with pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa complement steak fajitas beautifully and add a delightfully juicy, sweet freshness.

• Serve with Mexican French Fries. As in California Burritos, add Mexican French fries to the bottom of your tortilla – because fries make everything better!

• Make it more interesting. The spice level as written should be sufficient for most people, but if you like things spicy, feel free to add more cayenne pepper or hot sauce to taste to the assembled steak fajitas.

HOW TO REHEAT STEAK FAJITAS

1. Transfer the steak and bell peppers to a microwave-safe plate. Microwave for 60 seconds, then 20 seconds at a time as needed.

2. Warm the steak in a skillet over medium heat, stirring frequently, until warmed through.

3. Oven: Place the steak and bell peppers on a baking sheet and reheat for 10 minutes, or until warmed through.

CAN I FREEZE STEAK FAJITAS?

Flank Steak Fajitas Recipe

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 1 day 4 hours and 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 day 4 hours and 50 minutes
• Yield: 4-6 servings

Print Recipe

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Description

The most tender, juicy grilled steak fajitas ever, bathed in a tangy, rich steak fajita marinade and a spice rub for the most flavorful meat and vegetables ever! Steak Fajitas have to be one of the most filling Mexican dishes ever. Serve them with a stack of warm tortillas, guacamole, sour cream, salsa, and rice/black beans for the most perfect Mexican meal ever.

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Ingredients

• 1 ½ – 2 pounds flank steak, pounded thin

MARINADE

• 2 tablespoons olive oil
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke

SPICE MIX

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 tsp EACH salt, chili powder, onion powder
• 1/2 tsp EACH pepper, cayenne pepper

VEGETABLES

• 3 bell peppers (any colors) seeded and quartered
• 1 large red onion sliced into chunks

SERVING

• 12–14 taco size flour tortillas
• Guacamole or chopped avocados
• Salsa or chopped tomatoes
• sour creamhot saucelime juice
• cilantro
• Monterrey Jack pepper Jack or Cotija cheese (optional)

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Instructions

MARINATE

1. Fill a large freezer bag halfway with peppers and onions and 1 tablespoon olive oil. Place aside.
2. Add Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Place aside.
3. Whisk together the marinade ingredients in a large freezer bag. Whisk together 3 tablespoons Spice Mix and Marinade. 1 tablespoon of this Marinade should be added to the vegetables. Toss to coat evenly, then place in a zip-top bag and place in the refrigerator.
4. Add steak to remaining marinade bag, remove excess air, and seal bag. Marinate for 4 hours to overnight in the refrigerator.

WET SPICE RUB

1. When ready to grill, make a Spice Rub with the remaining Spice Mix and 2 tablespoons olive oil. Remove the steak from the marinade and pat it dry with a paper towel (just to keep it from getting wet, not to remove the marinade/spices). Rub the Spice Rub evenly all over the steak and let it rest at room temperature for 30-60 minutes.

GRILL STEAK

1. Preheat the grill to medium-high heat. For medium-rare, grill the steak for 5-6 minutes per side, turning once. Continue cooking steak over indirect heat for 5-10 minutes per side, depending on thickness, for medium or medium well. Insert a meat thermometer into the center of the steak to check for doneness. The thermometer should read 135/140 degrees Fahrenheit for medium rare and 145 degrees Fahrenheit for medium. Allow steak to rest for 10 minutes before slicing thinly across the grain.

While the steak is resting, re-grease the grill and grill the vegetables covered for about 3-5 minutes per side, taking care not to burn them. Transfer to a cutting board. When the peppers and onions have cooled, cut them into thin strips.

WARM TORTILLAS

1. GRILL; Separate the tortillas into two piles and wrap each tightly in foil. 3 minutes on the grill, rotating halfway through. GRILL ON STOVE: Place the tortillas directly on the burner of your gas stove, then flip with tongs once one side is charred.
2. MICROWAVE: Heat tortillas in the microwave for 30 seconds by sandwiching two tortillas between two slightly dampened paper towels. Place warmed tortillas on a plate, sandwiched with a paper towel, and cover with a towel. Repeat with the rest of the tortillas.
3. In the oven, make separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350°F for 15-20 minutes, or until thoroughly heated (you can bake all stacks at once).

ASSEMBLE

1. Warm tortillas should be topped with beef, vegetables, and plenty of guacamole, sour cream, and other desired toppings. Garnish with fresh lime juice if desired.

Notes

Using a meat mallet, pound the steak to an even, thin thickness. Even if your steak appears to be even, give it a good pounding to tenderize it (works wonders!). Place the steak between two pieces of plastic wrap or in a freezer-sized plastic bag. Using a meat mallet or the side of a can, pound it evenly.

Don’t overmarinate the meat. Because the steak fajita marinade is highly acidic, you don’t want to marinate the steak for as long as you would in a marinade with less citrus. If you marinate the meat for more than 12 hours, the muscle fibers will break down and become mushy.

• Category: Beef
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 4-6 servings
• Calories: 241kcal
• Sugar: 5g
• Sodium: 506mg
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 41mg

Keywords: Flank steak fajitas, steak fajitas recipe, steak recipes, flank steak fajitas

inspired by: https://carlsbadcravings.com/grilled-steak-fajitas-recipe/