Tyler, you are my favorite "Ultimate" Chef, hands down. This recipe looks delicious! I think I will reserve some of your fabulous steak marinade and then toss it in with the onions and peppers when I saute them for the fajitas. I do this with my Chicken Fajitas, which makes my Kitchen smell like a Mexican Cantina. And the onions and peppers are even more flavorful.
I made this recipe today with chicken, it was so good! The chicken is seasoned with cumin, garlic, orange, chipotle, lime it’s in his cookbook. It was spectacular!
Looks so good half-up lemon juice squeezed over caramelized onion and pepper chitole that will be the fresh aroma really this is a mouth-watering food thanks Tyler Florence.
Sometimes I come here to check a detail on something that I am planning or even right in the middle of, and I don't really need to watch the entire episode to find that information. I have seen videos where there are tick marks along the bottom to show where the different aspect of the show are located. Like where is the part where he goes through the seasonings? That way I can easily find the information and be back to cooking or shopping or whatever.
Did I see anything about seasoning the fajita meat? I looked twice and other than the obligatory salt and pepper I say nothing about it. When I get fajitas at a restaurant, I get seasoned meat.
They just skipped the marinade in this clip for some reason. Marinade: 1 orange, juiced 2 limes, juiced 4 tablespoons olive oil 2 garlic cloves, roughly chopped 3 chipotle chiles, in adobo sauce 3 tablespoon roughly chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces Salt and pepper Puree all ingredients and marinade 2-4 hours
What’s the deal with green pepper hate? The Bon Appetit people also aren’t fans of green peppers. I live in Texas and grew up making Mexican and Cajun food, and that verdant, earthy flavor from jalapeños, serranos, or even the most benign, green bell peppers is essential.
If you go to any Mexican taqueria like my Mexican wife and I do and how she cooks at home, red & green peps are ALWAYS used together. To not do so is breaking with tradition , which for me is an important part of cooking. You don''t mess with what works. It disrespects culture.
Sorry Tyler, but you have it wrong. As a Latina's husband , I have never had red bell peps without green bell peps as he chooses to do so with his fajitas . You also never use cheese on a fajita. And no cilantro?? No CORN tortillas?? Gimme a break. I am sorry, but you just don't mess with a traditional ethnic classic, even if you feel that you're an expert chef.
@@tomvalveede6808 It is disrespectful, according to my Latina wife, to not use green bell peps in fajitas regardless of what this NYC based cook thinks (regardless of where he lives these days). The food network tries too hard to reinvent dishes that don't need reinvention.
14 years deep still timeless
That looks SO GOOD. I don't eat much beef, but when I do, it has to be worth my time and fajitas certainly qualify.
Sooo inviting & delicious looking ! OMG, I truly want some beef fajitas, NOW !
Best fajita recipe hands down.
Tyler, you are my favorite "Ultimate" Chef, hands down. This recipe looks delicious! I think I will reserve some of your fabulous steak marinade and then toss it in with the onions and peppers when I saute them for the fajitas. I do this with my Chicken Fajitas, which makes my Kitchen smell like a Mexican Cantina. And the onions and peppers are even more flavorful.
Oh wow! So delicious!! And so did the Margarita!!😋♥️
Good job 👍
Tyler never disappoints me- you’re the best!
You can't cook.
I made this recipe today with chicken, it was so good! The chicken is seasoned with cumin, garlic, orange, chipotle, lime it’s in his cookbook. It was spectacular!
Yummy
You might want to show the best part next time! The marinade!!!
He's so cute😎
Inspiring and fun cooking. The food looks so yummy .... hmmm
Take a shot every time he mumbles "right, all right" in between sentences.🍻
M F e
Heaven😍...oh yea, the fajitas look good too!😁😉
Looks so good half-up lemon juice squeezed over caramelized onion and pepper chitole that will be the fresh aroma really this is a mouth-watering food thanks Tyler Florence.
He threw that guac and cream on like he couldn't wait to get a bite of that fajita.
I love Tyler. Looks soooo good.
Cool real fajitas .
Can we have more shows with you i mis them!!!
Looks so good .. you’re an awesome chef 👨🍳
Perfect every time. Always so good & delicious..
Back when the Food Network was legit
I used to love this show
Excellent information
where is the sunlight? he cooks in a dungeon
I miss actual cooking shows on the food network. Now it’s all these weird games. 😠
I like a slightly charred tort
Saludos desde México un favor hace tiempo veía su programa de Univision o únicable pero lo traducian
LEGIT. SPEAK.
Microwave Snob 😂😂😂
i add sliced tomatoes and fresh jalapeno to peppers and onions
Sometimes I come here to check a detail on something that I am planning or even right in the middle of, and I don't really need to watch the entire episode to find that information. I have seen videos where there are tick marks along the bottom to show where the different aspect of the show are located. Like where is the part where he goes through the seasonings? That way I can easily find the information and be back to cooking or shopping or whatever.
Wow cook as hood as my husband
🙂🙂🙂🙂🙂
Did I see anything about seasoning the fajita meat? I looked twice and other than the obligatory salt and pepper I say nothing about it. When I get fajitas at a restaurant, I get seasoned meat.
They just skipped the marinade in this clip for some reason.
Marinade:
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
Puree all ingredients and marinade 2-4 hours
What’s the deal with green pepper hate? The Bon Appetit people also aren’t fans of green peppers. I live in Texas and grew up making Mexican and Cajun food, and that verdant, earthy flavor from jalapeños, serranos, or even the most benign, green bell peppers is essential.
If you go to any Mexican taqueria like my Mexican wife and I do and how she cooks at home, red & green peps are ALWAYS used together. To not do so is breaking with tradition , which for me is an important part of cooking. You don''t mess with what works. It disrespects culture.
What kind of chef has a kitchen that is too small for a microwave? I guess I have my answer.
Most of the better chefs won't use them for anything except rewarming a cup of coffee. Does that fit in your answer?
4 and a half minutes on one side and 4 and a half on the other side? For Skirt steak? That doesn't even make sense.
Good cooking, horrible camera work. Why couldnt the camera man back up a bit?
Sorry Tyler, but you have it wrong. As a Latina's husband , I have never had red bell peps without green bell peps as he chooses to do so with his fajitas . You also never use cheese on a fajita. And no cilantro?? No CORN tortillas?? Gimme a break. I am sorry, but you just don't mess with a traditional ethnic classic, even if you feel that you're an expert chef.
Pedestrian and nothing you wouldn’t find at chain restaurants. Far from ultimate.
Are you Green? Thought so!
@@tomvalveede6808 It is disrespectful, according to my Latina wife, to not use green bell peps in fajitas regardless of what this NYC based cook thinks (regardless of where he lives these days). The food network tries too hard to reinvent dishes that don't need reinvention.
That’s a cook not a chef
I wouldn't eat any of that. His ✋ was on everything. I'm pretty sure he has utensils