How to Make One-Pan Steak Fajitas | Today's Special
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- Опубліковано 13 жов 2024
- Ashley Moore shows you how to make extra-flavorful steak fajitas using only one baking sheet and 11 ingredients.
Get the recipe for One-Pan Steak Fajitas: cooks.io/3guZDP3
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I made this exactly like Ashley said and it was a HUGE success! Will definitely be making it again! It was very easy
I always put any vegetables that need to be evenly oiled and seasoned in a zipper bag, add the seasoning and oil to the bag, then seal, leaving some air inside, and shake. Much easier, neater and more evenly coated! Also, for my personal taste, I'd start the onions by themselves until nearly done to my liking, then add the peppers when adding the meat, as I like my onions really well done and my peppers fairly crispy. Looks good, and easy to make if you're pressed for time.
"Much easier, neater" until the plastic bag is in the ocean. Use your hands. 🙌
@@TheMGeldart zip lock bags can be washed and reused over and over.
@@maxineb9598 Oil coated ziplocks wil 99,9% of the time be tossed.
@Maxine B still unnecessary and bad for the environment. Try not using them in the first place. Your children and grandchildren will thank you for saving the planet. 🌎
@@TheMGeldart Yeah, every time I use a plastic bag, I run right out to the ocean and drop it in......
The challenge I've encountered with sheet pan cooking like this is I'll see a good amount of moisture release from both the meat and vegetables so everything ends up steaming instead of charring, even in a 475F oven. For me broiling close to the flame or element on a broiling rack works much better.
Broiling is good, but maybe also try using a larger pan so you get more space between the items. Restaurant supply places have ‘half sheet’ pans like the one used in this video.
I'm gonna try this sheet pan method and while I'm resting the meat and such, heat a couple of personal-sized cast iron skillets at 500, drop servings on to sizzle and burn, and THEN serve! Admit it -- those burned bits at the Mexican restaurant are money!
@@chiaradamore-klaiman8692 half-sheet pans are not limited to restaurants, that is the standard sized pan for home cooks, commercial kitchens typically use full sheet pans because their ovens are significantly wider.
@@jedimasterben I bought 3/4 sheet pans in a restaurant supply store. They fit in standard home 30" oven and are great for cooking larger amounts for guests or larger families, also to space roasted veggies or meats farther apart to assure browning not steaming. Also with parchment on them, I can bake cookies in two batches instead of three or four.
Preheat the sheet pan and space out the veg as much as possible.
My veggies charred beautifully as directed. Thanks Ashley😊
Love Ashley's appearances :) so fun and so joyful to watch. More ... Yummy recipes ~
Thoroughly enjoyed and stomach was NOT silent. Thanks
That sounds good in theory, but I sure didn’t see the charring in the finished product that was promised. I like the idea of doing it in the oven but I’d still use a cast iron.
Nice and beautiful colors and awesome prep. Looks so good 😋
Riffed on this last night to make a larger portion of veg (four medium yellow onions, one red onion, one red bell pepper, one poblano, one small jalapeño). I figured the added veg would release more liquid but I figured having a preheated baking steel under the sheet pan would help, but 475F was just nowhere near hot enough. After 30 minutes of just the veg in the oven everything was super soft but almost no browning or charring, so broiler on high for a few minutes and bam, was where it should have been. Added the steak (a 1.2lb skirt steak cut into two equal pieces) and it did not brown at all, had to turn on the broiler again which overcooked the interior but got a small amount of browning.
Can’t wait to try this recipe!
Fabulous job Ashley❤️
Another fine treat from Ashley!
Looks delicious 😋
Now that looks tasty !! Thanks for Sharing :)
I’d mix up a double or even triple batch of that rub to keep on hand; something tells me that it would be pretty good on more than just flank steak. 😊
Yummy，yummy. I am hungry.🤤
Looks great,have to try this.
Thank you.
Fanning out tortillas will cool them faster. Notice in the restaurant they are in a holder with a lid to keep them warm and moist?
Thank you for this one pan wonder I will be making this one for sure💓
Loved the background music.
I'll make the tortillas, too..I'm just here to watch Ashley.
...mmmm..Cholula..
Gonna have to try this. Without the cilantro. ;)
Definitely giving this a shot. P.S. FIRST!
Hi, this is a question about one of your other videos. For the Lighthouse Potatoes, I can't find light cream or regular cream in any store around me. Can I use heavy cream? Thank you.
Hi Raej, yes! Heavy cream will work fine. (Just don't use half-and-half because it will break.)
Saving to favorites!
Hi, you made delicious fajitas this recipe is really mouth watering however you added brown sugar i hadn't to listen someone who add sugar this video is very helpful for everyone thanks.
Please give her a bigger sheet pan and bowl. Everything just steamed in the oven because it was all stacked up! I could not stop laughing when she said "give it a toss" and then just poked at the veggies with a spatula because of how full the mixing bowl was
Having lived nearly 40 years in south Texas, no real fajita recipe would dare use that amount of chili powder if you are looking for a more authentic flavor. Please take the time to heat tortillas on a comal or iron skillet, that makes a huge difference!
This recipe appears simple and the final result looks delicious. What's the best way to store the leftovers?
Looks okay.
However, if I ever try it, my "one pan" will be a disposable aluminum foil pan for the vegetables and a (preheated) skillet or grill for the meat.
What is the white sauce on the side? Sour cream?
Yes, sour cream.
Hi Nikki! Yes! Sour cream.
I guess you can use any kind of meat not just beef right?
I would recommend treating white white tortillas like these as brown and serve rolls. Heat them on an electric griddle for more browning.
So she says to make sure everything is in a single layer but they weren't in anything like a single layer! Also, I would want them WAY more done than that!
Ikr, nothing more unappetizing than serving meat sitting in a pool of blood. Just ewww.
Would it be a problem if you lined the sheet with aluminum foil?
I use aluminium foil. I just make sure that it is totally flat to pan.
Also, I preheat the pan when I preheat the oven.
@@haggielady Thanks! I’m just thinking cleanup would be much easier.
@@pmarlowe1638 I've found that lining with aluminum foil can inhibit browning with these sheet pan meals.
@@mgkleym Thanks
Holy crap! This looks so easy and good! I picked up a bunch of red and yellow bell peppers on clearance the other day And I hadn't decided what I was gonna use that use them for before they went South but now I know.
my oven only goes to 450.... I would have to broil for a couple minutes
Loved this but I have about 1% of Ashley's kitchen/cooking skills! I bet my concoction will be more overcooked/browned. My kitchen is not even 1% as efficient as hers. Hehe.
Ashley didn’t specify what the white stuff was that she was adding a dollop or two of at the end, but I ASSUME it was sour cream?
Hey Mark~ yes, it is sour cream!
I think I’ll cook the veggies in my cast-iron skillet on top of the stove , remove the veggies and place under the broiler for some char, then throw some ground beef into the cast-iron skillet after removing veggies, add seasoning and fry burger.
That sounds about it.
Fajitas aren't hard to make. Take your meat, sprinkle with fajita seasoning, put in a cast iron frying pan, throw in your peppers and onions. spray with olive oil, put in the oven on high broil, cook until done. Serve with corn/flour tortillas, shredded cheese, sour cream, guacamole, pico de gallo, and salsa. Personally I'd cook the meat separate and in one piece and then cut into pieces once done cooking. I also make what I call skinny fajitas, ie chicken fajitas with corn tortillas, grilled peppers and onions, pico, guac, and salsa. Authentic Texas recipes here.
The dish looks like partially steamed. Is this a home cook or a pro chef?
Fast convenient delicious add healthy also , the steak looked medium rare, not a complaint , look people anyone could make this meal , to the hell with fast food and their chemicals
Fajitas have always been 'one pan.'
There was no char on anything, come-on man brown food tastes good.
I like it all charred.
Are you a lefty like me? Or is the video mirrored? Also, instead of cilantro you can get some dish soap way cheaper. 🤣 I’m one of the 10%.
SUGAR! 😱
Looks so delicious. She keeps saying only 11 ingredients like it’s a selling point though
Still to rare the steak is best at 145
Who is the jersey who is spamming in the comments?? Dam annoying.
that tortilla better be heated up
I know, she didn't specify how much time needed in 475 F oven...so many things that she failed to specify
Rubbing the rub kinda rubs me the wrong way. Otherwise, great job!
What a profligate waste of pepper/capsicum! When I chop them I have no waste of the flesh at all! Just the stem, seeds and white membranes. Price of veg these days, it pays to cut down on the waste.
You know, I thought this recipe looked great until you had me have to put my email and name and everything else and when you say print the recipe below, don’t do that to people if it’s really not true and you have to pay for something first it’s rude to do that or make them sign up for something if you’re gonna share it share the recipe!!!!!!
As a Texan, I have to disapprove. Sorry, y'all.
This is great, but I hate you stole the name "Today's Special."
This looks awful. And nothing like fajitas. :)
I'm the odd person out because I do not like seeing runny bloody meat. Make mine charred.
Not odd at all. It wasn't cooked long enough. Way, too, rare and not appetizing. Immediate down vote.
humans still don’t learn, don’t stop being violent or indirectly violent, killing all the innocent animals. And eat them and get sick, get bad karma, get war, get pandemics, epidemics and all kinds of things like that.
Bring your chin down a bit. When you talk you tilt your head back. No one wants to look up your nose 😂🤣
taking the core out of a garlic cloves staves off the burning.
Looks delicious 😋