Alton Brown Fajitas Recipe
The secret to amazing fajitas is a marinade that locks in moisture and makes every bite better.Alton Brown’s take on fajitas makes the most of fresh ingredients and smart cooking techniques.A key step is patting the steak dry before it hits the pan—this ensures a great sear instead of a gray, soggy surface.Don’t rush the cooking process—high heat works best, but patience is what gives those vegetables the right texture.Tortillas straight from a dry skillet are the best way to wrap up all the sizzling goodness.
Servings: 4
Ingredients
- 2 lbs Skirt Steak or Chicken Breasts
- 1 Large Onion
- 3 Bell Peppers mixed colors
- 1/4 cup Olive Oil
- 1/4 cup Soy Sauce
- 2 Limes juiced
- 2 cloves Garlic crushed
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Ground Cumin
- 3 tbsp Dark Brown Sugar
Instructions
- Prepare the marinade by mixing olive oil, soy sauce, lime juice, crushed garlic, red pepper flakes, ground cumin, and brown sugar in a bowl.
- Place the skirt steak or chicken breasts in a shallow dish and pour the marinade over the meat.
- Cover and refrigerate for at least 2 hours.
- Slice the onion and bell peppers into thin strips. Set them aside.
- Heat a large skillet over medium heat, add a bit of oil, and sear the marinated meat for about 7-8 minutes per side or until cooked through.
- In the same skillet, sauté the onion and bell peppers until tender.
- Add the cooked meat back to the skillet and mix everything together.