You might also enjoy: Carne Asada Burrito Remove the beef when it is browned and cook through. Sprinkle more of the Cattleman’s Grill Mexicano Seasoning over the beef as it cooks. Remove the sliced skirt steak from the bag and transfer directly to the grill. When the onions are nearly done, pile them in a mound and place a Lodge Cast Iron Fajita Skillet on the griddle to preheat.Īdd a couple more tablespoons of Colonial Chile Infused Oil to the griddle. Add the sliced onions and peppers on the griddle and cook until browned and softened. Spread a couple of tablespoons of Colonial Chile Infused Oil across the griddle. Let the marinade soak in for about 20 minutes. Close the bag and massage the marinade into the meat. Place the thin sliced steak in a zip top bag. To make the marinade, combine the Sweetwater Spice Lime Jalapeño Fajita Bath, water, Colonial Chile Infused Oil, soy sauce and Cattleman’s Grill Mexicano Seasoning in a pint sized mason jar. Store in the refrigerator until ready to serve. Preheat your Le Griddle for high heat cooking.Ĭombine all ingredients for the pico de gallo in a bowl.
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