CheapEats.ie - a blog about food and value

6 Comments

  1. While sandwich or minute steak will work, it’s still not the best and far too expensive. What you really want is to ask your butcher for ‘inside skirt steak’ or ‘hanger’; you want to marinade it for at the bare minimum an hour in oil and lime and soy and cumin – preferably you want to marinade it in the fridge for a few days in a fancier marinade – and you want to really sear the entire steak on a massively hot cast iron skillet, or right on the coals if you have a bbq handy; and then let it rest in tin foil to catch the juices; and then slice it *against the grain* and toss it in the juices.

    The rest of the fajhita is just the hand-held plate used to deliver the meaty goodness 😀

    There’s a very good Good Eats episode covering this in detail up on youtube:

    http://www.youtube.com/watch?v=tXNJyhqb5qg
    http://www.youtube.com/watch?v=nevGqdtYoFA

  2. ooo now you’ve made me want these for dinner!! Will be telling the husbag to stop into the shop on his way home!!

  3. We had these last night (chicken) and we used cajun spice for the smokey flavour…

  4. Mark, that sounds incredible. The point of the Wednesday Wind-Down recipes is that they’re really quick and can be thrown together after work with little prior planning – this one sounds a bit more involved and probably deserves a post all of its own!

  5. I love this recipe I use Quorn ‘chicken pieces’, can be added from frozen and works SO well, great if you’re watching the weight!

  6. Hey Kelly, yes indeed, I think fajitas are a reasonably healthy choice if you make sure the veg are good and crunchy and leave out the sour cream and cheese. You could also opt for wholemeal tortillas.