![]() ![]() ![]() I like to serve our fajitas over greens, like a salad. SALAD: There are a couple of healthier options, though.Then plated with a side of Spanish rice and beans. TRADITIONAL: Fajitas are traditionally served with corn or flour tortillas, shredded cheese, sour cream, guacamole, and salsa.Cook them whole in the pan, just make sure the center reads 155˚ when you pull them off the heat. Go for trimmed, boneless, skinless chicken thighs instead. While chicken breasts are leaner and might work in a pinch, they may turn out a little dry. USE BONELESS, SKINLESS CHICKEN THIGHS: The citrus marinade is pretty universal, so if steak isn't in the budget this week - consider using chicken. If I can't find flank steak on sale at the store, I'll buy a bulk package for $6 a pound, and they come in quantities of 4 pounds or higher. The quality is always excellent and it's generally quite a bit cheaper than my local grocery store on a daily basis. Here are a couple of tips on how I make this recipe cheap:ĬHECK FOR SALES: Flank steak typically runs you about $7-9 per pound, however, you can get it as low as $5 if you keep an eye out for sales and buy up a few while it's cheap and freeze it for future meals.īUY IN BULK: I buy most of my meat at Costco. The meat is really the only ingredient that's going to set you back a little in this recipe. It gives it the perfect medium-rare finish - which is really the only way flank steak can be enjoyed. I prefer flank steak for this recipe because the marinade tenderizes it, then it's cooked high and quickly so it doesn't overcook. Skirt steak, however, has a stronger beef flavor and contains more connective tissue which can make it a bit harder to eat (in my humble opinion). Both take well to marinades and cook quickly on the stovetop or grill. The two cuts of meat you traditional have to choose from for steak fajitas are flank steak and skirt steak. ![]()
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