[1 - 1] hey what's up today i'm going to show
[1 - 3] you how to make a properly cooked pan of
[3 - 6] fajitas they're juicy they're tender and
[6 - 8] they only take 25 minutes to make
[16 - 16] weakness to get started i'm going to
[16 - 18] need some fajita meat i've got one and a
[18 - 21] half pounds or 700 grams of top sirloin
[21 - 23] roast here i chose sirloin over say
[23 - 25] skirt or flank steak because in my part
[25 - 27] of the world it's 40 to 50 percent
[27 - 29] cheaper per pound and i think it has
[29 - 30] just as much beef flavor and
[30 - 33] intramuscular fat but i want to recreate
[33 - 35] the thin form factor of skirt or flank
[35 - 37] steak because that thinness equates to
[37 - 39] shorter muscle fibers and short muscle
[39 - 41] fibers basically mean more tender easier
[41 - 44] to chew meat so i'll cut this roast in
[44 - 46] half and then i'll cut that half in half
[46 - 48] one more time the second time though the
[48 - 50] halving is going to be horizontal this
[50 - 51] way i'm going to get two half inch to
[51 - 53] three quarter inch stakes per half and
[53 - 55] there we go once i've got the roast cut
[55 - 57] into four thin steaks like this i'm
[57 - 59] going to season them aggressively with
[59 - 61] both salt and cracked black pepper on
[61 - 64] both sides go really heavy here after
[64 - 65] that i'll set these sterilized off to
[65 - 66] the side to cure for about 10 minutes
[66 - 69] while i get my fajita prep sorted out
[69 - 70] the first thing i've got here is 250
[70 - 73] grams of julienned bell peppers half
[73 - 75] orange and half red because you know it
[75 - 77] looks good and nothing too fancy on the
[77 - 79] prep here other than making sure to
[79 - 81] remove as much of the watery inner rib
[81 - 83] as possible because those will sog up
[83 - 85] the final dish to bring a little bit of
[85 - 87] heat and a ton of fresh chili flavor i'm
[87 - 88] gonna pair those bell peppers with a
[88 - 90] large poblano pepper just like for the
[90 - 92] bell pepper i'll remove the seeds and
[92 - 94] any excessive interior ribs one large
[94 - 97] poblano should yield about 125 grams
[97 - 99] behind that i'll cut one whole white
[99 - 101] onion or 250 grams worth and for that
[101 - 103] i've halved it cut off the stem end and
[103 - 105] then cut it into quarter inch strips or
[105 - 107] longitudinally for high heat stuff i
[108 - 110] prefer to cut onions longitudinally or
[110 - 111] pull the pole vertically because they
[111 - 113] hold onto their texture a lot better
[113 - 115] than latitudinally cut onions those can
[115 - 117] be kind of slimy when you cook them next
[117 - 119] i'll need 10 to 15 grams of garlic
[119 - 121] that's about four large cloves that i
[121 - 122] smashed through my garlic press and then
[122 - 123] i'll need a little bit of fajita
[123 - 125] seasoning for me that's a combo of 2
[125 - 127] grams of ground cumin 2 grams of chili
[127 - 129] powder 2 grams of paprika and 1 gram of
[129 - 131] dried oregano if you don't want to make
[131 - 133] your own spice blend just sub in some
[133 - 135] laurie's seasoning salt because that is
[135 - 137] literally what most mexican restaurants
[137 - 139] use on their fajitas aside from the
[139 - 141] veggies and spices here i've also got
[141 - 142] two halves of a lime to season up the
[142 - 144] final dish and some chopped fresh
[144 - 147] cilantro that's gonna go inside and on
[147 - 149] top once i've got my steaks all seasoned
[149 - 150] and my fajita prep is all sorted out
[150 - 152] i'll grab my 12-inch cast iron pan and
[152 - 155] drop it on the stove over very high heat
[155 - 156] by the way a lot of people have asked me
[156 - 158] where i got this pan and to be honest it
[158 - 161] was from kohl's and on sale it's a food
[161 - 163] network brand 12-inch pan and i really
[163 - 165] love it it was like 30 bucks i'll link
[165 - 166] to it in the description once this pan
[166 - 169] is very hot i'll add in a serious
[169 - 171] drizzle of high smoke point oil like
[171 - 173] four tablespoons worth while that heats
[173 - 174] i'll quickly dab off any excessive
[174 - 176] moisture on the outsides of my steaks
[176 - 179] moisture no good that makes bad sear and
[179 - 180] once the oil is shimmering and just
[180 - 182] starting to whisp up smoke like this
[182 - 184] i'll add in all four of my beefs the
[184 - 186] amount of oil that i'm using here might
[186 - 188] seem like a lot and it is but these are
[188 - 190] very thin steaks and i need to transfer
[190 - 193] as much heat as possible from the pan to
[193 - 195] the meat that's going to get us a sear
[195 - 197] on the outside well before the beef gets
[197 - 199] cooked too well done to go one step
[199 - 201] further here to ensure a good sear i'm
[201 - 202] gonna use a spatula to press these
[202 - 204] steaks into the pan for five to six
[204 - 206] seconds each to really get that surface
[206 - 209] in direct contact with the hot pan once
[209 - 211] i've given all these steaks a long firm
[211 - 212] press i'm going to cook them for another
[212 - 214] 60 seconds or 90 seconds in total on the
[214 - 216] first side and at that point i'll come
[216 - 218] back and take a peek to see if i've
[218 - 220] gotten a decent sear that looks pretty
[220 - 221] good so i'm going to flip this over and
[222 - 223] then the other three and then i'll cook
[223 - 224] these on the backside for another 90
[224 - 227] seconds or so after 60 to 90 seconds on
[227 - 228] the back side these are looking good so
[228 - 230] i'm gonna move them over to a plate to
[230 - 231] rest while i cook the peppers and the
[232 - 234] onions i'll mention that at most tex-mex
[234 - 235] restaurants they're gonna cook already
[236 - 237] sliced beef with the peppers because
[237 - 239] it's just easier and faster but of
[239 - 241] course that's going to lead to having
[241 - 243] neither the peppers nor the beef cooked
[243 - 245] properly like at all this beef is going
[245 - 247] to totally rip and you guys will see in
[247 - 250] a second speaking of ripped beef i am
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[323 - 324] thank you future back at the stove i put
[324 - 327] my beef pan down over high heat and use
[327 - 329] the paper towel to soak up about half of
[329 - 331] the oil left in the pan next in goes my
[331 - 333] peppers and poblanos and then all of my
[333 - 335] onions i'll follow with a strong pinch
[335 - 337] of salt to draw out some moisture that's
[337 - 339] going to help deglaze the beef fan
[339 - 341] leftover in the pan and it's also going
[341 - 343] to help these veggies cook much faster
[343 - 345] next i'll give this pan a vigorous shake
[345 - 347] and stir with some tongs to scrape up
[347 - 348] that steak flavor and to get the veggies
[348 - 350] evenly coated with the two tablespoons
[350 - 353] of oil i left in this pan 45 to 60
[353 - 354] seconds later i'll come back and give
[354 - 356] everything another shake up and scrape
[356 - 358] up to get any caramelized bits off the
[358 - 359] bottom of the pan and to help get some
[359 - 362] fresh veggies touching the hot surface
[362 - 364] i'll do this searing toss about two to
[364 - 366] three more times again that's every 45
[366 - 368] to 60 seconds of not touching anything
[368 - 370] so that the veggies can caramelize and
[370 - 371] then i'll give it a vigorous stir to mix
[372 - 373] things up and get anything off the
[373 - 375] bottom of the pan that might be burning
[375 - 377] check it out this is what the mix looks
[377 - 379] like after two very hot minutes of
[379 - 381] searing and tossing i'll go one more
[381 - 383] round here maybe two and in total i
[383 - 386] think five minutes over very high heat
[386 - 387] should get the appropriate amount of
[387 - 389] caramelization while also softening the
[389 - 391] veggies enough to make them fun to eat
[392 - 394] next in goes my minced garlic then my
[394 - 396] spices and i'll stir those in to combine
[396 - 398] the pan's ripping hot obviously and at
[398 - 399] this point both the spices and the
[400 - 401] garlic will burn super fast if you take
[402 - 403] them too far once you smell the garlic
[403 - 405] shift from raw to lightly fried it's
[405 - 407] time to pull these off the heat take a
[407 - 408] quick look at the peppers and onions
[408 - 410] though they're soft but not mushy and
[410 - 412] that's exactly what i think makes a
[412 - 414] perfect fajita from here i'll scoot
[414 - 416] these into a bowl so that i can combine
[416 - 418] them off heat with the beef more on that
[418 - 419] in a second though while i finish the
[419 - 421] fajita mix i'm gonna drop some flour
[421 - 423] tortillas into a non-stick pan over
[423 - 425] medium-low heat for me flour tortillas
[426 - 428] are the tex-mex standard and as an
[428 - 430] ingredient i think they're somehow still
[430 - 432] underrated i have a recipe for some
[432 - 434] lard-based ones that i think are pretty
[434 - 435] exceptional so if you want to go the
[435 - 437] extra mile here i'll link to that video
[437 - 439] in the description below now to cut the
[439 - 441] steaks i need to go against the grain
[441 - 442] that means perpendicular to the way the
[442 - 445] fibers run inside the meat again shorter
[445 - 447] fibers mean more tender meat now using a
[447 - 448] sharp knife i'm going to go ahead and
[448 - 450] slice this meat pretty thinly and
[450 - 452] against that grain anywhere from an
[452 - 453] eighth to a quarter inch is going to be
[453 - 456] fine here and oh check to cook on this
[456 - 458] meat it's just about medium which i
[458 - 460] think is perfect for a fajita mid-rare
[460 - 462] is a little bit too chewy for this cut
[462 - 464] of beef and this set of circumstances
[464 - 466] once i've got all four of these steaks
[466 - 467] sliced then i'm going to scoot them over
[467 - 469] into the bowl with the peppers and then
[469 - 470] add in all of the resting juices from
[470 - 473] the plate on top of that beef i'll add
[473 - 475] in the juice of half of a lime more if
[475 - 476] you think it's necessary and then a
[476 - 478] strong pinch or two of fresh chopped
[478 - 480] cilantro now i'll toss everything to
[482 - 485] there we go perfectly cooked fajita mix
[485 - 489] it's bright tender flavorful and most
[489 - 492] importantly not dry one last move before
[492 - 493] i serve this is to move the mix into a
[493 - 495] medium-low pan that i heated my
[495 - 497] tortillas in just a second ago the
[497 - 499] cutting and mixing has cooled off the
[499 - 501] peppers and beef enough that they need a
[501 - 503] little bit of a reheat don't go too far
[503 - 504] with the reheat though the last thing we
[504 - 506] want to do is overcook this beef give
[506 - 508] this stuff just enough to heat it
[508 - 510] through now to plate up one of these
[510 - 512] fajitas i'll grab a fresh floppy flour
[512 - 514] tortilla and then added four to six
[514 - 517] ounces of my fajita mix honestly you
[517 - 518] could stop right here and i would be
[518 - 520] very happy but to bring a touch of
[520 - 522] acidity i'll add some of my 15 minute
[522 - 524] weeknight tomatillo salsa i showed the
[524 - 526] recipe for this one in my chicken al
[526 - 528] pastor video which i'll link below if
[528 - 530] you're interested and then to bring some
[530 - 531] fresh richness on top of that i'll
[531 - 533] sprinkle on a little bit of grated queso
[533 - 535] fresco feta would be a great sub if you
[535 - 537] don't keep queso fresco in your fridge
[537 - 540] then finally some fresh chopped cilantro
[540 - 542] and that's it you guys fajitas can be
[542 - 544] really great and one of the main things
[544 - 546] i love about making them is that it's
[546 - 548] not hard to do so you simply pay
[548 - 550] attention use a really hot pan and cook
[550 - 552] things properly and all of a sudden
[552 - 554] you've got yourself a very interesting
[554 - 557] vibrant dinner in only about 30 minutes
[557 - 558] i really hope you guys give this one a
[560 - 563] let's eat this thing