I just ate fajitas with flank steak for my dinner and this video made me hungry again! There are 3 reasons why I cook steak fajitas at least twice a month, sometimes weekly. 1. Making them is super easy, just as Chef Michael demonstrated. 2. They cook extremely fast 2. They pack a ton of flavor!
This has just recently become my new go to channel. You guys get straight to the point without turning the vid into some 30 minute citcom. Thank you so much!
Street taco toppings for me: cilantro, chopped onions, and a bit of red salsa. Thinking about street tacos has my mouth watering. Time for trip to store for skirt steak and fixings.
That seasoning tho!!! I subbed the red pepper flakes and ancho chili pepper for about 1/4 tsp cayenne pepper because that's what I had on hand. I want to put this seasoning on EVERYTHING now!
_'Smithey'_ cast iron might be great, but at an average of $200 (plus shipping)... *I'll never know!* For that kind of money you can by vintage collectable pans like Griswold! And for $40 I can buy a large _'Lodge'_ pan and grind the surface smooth myself before re-seasoning it. That being said? This looks like a great steak taco.
You’ll usually want to use an oil with a high smoke point when searing in a cast iron pan. This is vegetable oil i would assume with a smoke point of over 400F while extra virgin olive oil has a smoke point of 350F. Also remember to heat your oil up with your pan and wait for whisks of smoke before you add your protein; once my pan was on med-high getting ready to sear but it got hotter then I had expected and i forgot to add oil during the heat up and the cold oil burst into flames.
One of the most perfect instructional videos on tacos I've ever seen
Thanks for the positive feedback, Kenneth
I just ate fajitas with flank steak for my dinner and this video made me hungry again! There are 3 reasons why I cook steak fajitas at least twice a month, sometimes weekly.
1. Making them is super easy, just as Chef Michael demonstrated.
2. They cook extremely fast
2. They pack a ton of flavor!
This has just recently become my new go to channel. You guys get straight to the point without turning the vid into some 30 minute citcom. Thank you so much!
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Street taco toppings for me: cilantro, chopped onions, and a bit of red salsa. Thinking about street tacos has my mouth watering. Time for trip to store for skirt steak and fixings.
That seasoning tho!!! I subbed the red pepper flakes and ancho chili pepper for about 1/4 tsp cayenne pepper because that's what I had on hand. I want to put this seasoning on EVERYTHING now!
Glad you enjoyed it!
I did not use the heat spices, my tummy doesn't handle a lot of hot spices, but I do want flavor, so I used a small amount if cayenne (to taste)
_'Smithey'_ cast iron might be great, but at an average of $200 (plus shipping)...
*I'll never know!* For that kind of money you can by vintage collectable pans like Griswold!
And for $40 I can buy a large _'Lodge'_ pan and grind the surface smooth myself before re-seasoning it.
That being said? This looks like a great steak taco.
I’m going to try this on a grill with cast iron inside. Hopefully comes out great!
Great video! Cilantro is my favorite on tacos
Thanks, Rachelle!
Great video thanks alot..
Also
Pico, Cilantro, red beets, and some real spicy authentic homemade hot sauce 😋
Goes amazing on tacos 🌮
straight to the point! Great video; it looks delicious. I'm going to make this this weekend. How many pounds of steak did you use for this recipe?
About 2-3 lbs
Great job brother. Thank you for the recipe.
This was a quick and easy video.. can't wait to try it!!
Quick and easy instruction!
What did you set it at? Medium? Medium high?
Tomorrow's dinner!!!!!
I'd call those fajitas, but what do I know, and regardless they look really tasty
Is the same, in Mexico what we call Arrachera is beef skirt and in Texas they call them fajitas.
Agreed, I wouldn't eat strips of jalapeno like that on a taco but I would in a fajita. And usually when I get onions on a taco they're raw.
what should the burner be set at? medium? medium high?
Enough
Great video!
Jack cheese, cabbage, pick de gallo, 🥑 and refried beans all the way
Where can we get this pan
Awesome 👏
🙌
Did you let the marinate skirt steak with the rub on in the fridge overnight?
What type of oil is that in the pan? Olive? Or veg?
The most important question here! that's what I'm wondering as well lol
You’ll usually want to use an oil with a high smoke point when searing in a cast iron pan. This is vegetable oil i would assume with a smoke point of over 400F while extra virgin olive oil has a smoke point of 350F. Also remember to heat your oil up with your pan and wait for whisks of smoke before you add your protein; once my pan was on med-high getting ready to sear but it got hotter then I had expected and i forgot to add oil during the heat up and the cold oil burst into flames.
@@TheGraceConnection I like avacado oil too. High smoke point too!
Is it safe to use my cast iron skillet on a smooth cooktop as you’re doing here?
Yes, cast iron skillets will work on electric stoves. The one we have in our kitchen is an induction stove and not all pans will work.
Vegi or olive oil ?
Also was looking for what kind of oil. Hate when food channels just say “oil”
Looks good
It was delicious too
Cast iron vs charcoal grill? Which one is better?
Grill
What is the best oil for this. Can someone tell me please
With cast iron I like to use avacado oil. It has a high smoke point so you can get the pan really hot without burning the oil.
Tequila marinade.
Why don't you considered Mayonnaise or Mustard mayo ??
We picked our favorite toppings but you can mix things up with your own ingredients
Mayo on tacos?
I thought a taco is anything folded into a tortilla. So just my opinion its a TACO😀
No offense but those aren’t tacos
if it contains tortillas and meat/fish/chicken.... its a taco!
That's a fajita
There is nothing authentic about this taco at all 😂😂😂😂
Bro this steak was still mooing
Some people like medium rare and some dont to each there own
Lol you have no clue
scared of good meat i see