grilled meat

These Authentic Steak Fajitas are the real deal. Be sure to use skirt steak, marinate it overnight, saute the onions until nicely caramelized, and use fresh flour tortillas with homemade pico de gallo. Just amazing.

Authentic Steak Fajitas

½ lbs skirt steak

limes (you'll need about ½ cup)

scallions (diced)

garli (minced)

tbsp cilantro (fresh, choped)

vegetable oil

tsp red pepper flakes

¼ tsp coriander (ground, optional)

onions

vegetable oil (or lard)

soy sauce

cornstarch

tsp chili powder

salt

tsp smoked paprika

beef bouillon cube (crushed)

onion powder

garlic powder

cayenne pepper

¼ tsp cumin (ground)

flour tortillas (warmed)

Refried beans (warmed)

Sour cream

Guacamole

Shredded cheddar

Pico de gallo

Salsa

Whisk together the lime juice, scallions, garlic, cilantro, oil, red pepper flakes, coriander.

Place the meat in a large dish, flat. Pour the marinade over the steak, cover, and refrigerate for 8 to 12 hours, flipping 1 or 2 times.

Heat the oil (or lard) in a large non-stick skillet. Add the onions.

Cook for 15 minutes, stirring occassionaly

Add the soy sauce and cook for another 20 minutes, caramelizing the onions. They should turn soft and and a nice brownish color.  Set aside.

Mix together all ingredients of the fajita seasoning in a medium bowl. 

Prepare a medium-hot grill.

Remove the steak from the marinade and liberally sprinkle the seasoning all over the meat.

Use tongs to place the seasoned meat over direct heat.  Cook until lightly charred on the outside, but still pink on the inside.  Approx. 4 minutes per side.  Internal temperature should be between 135°F and 145°F.

Bring in the steak and cut into 1/4 inch strips against the grain.

Place your fajita pan (or sturdy skillet) on the stove over medium high heat to heat completely.  About 4 to 5 minutes.

Add the caramelized onions to the hot pan (be careful...they will sizzle!)

Then place the meat on the onions.  Bring to the table and squeeze fresh lime over the fajitas.

Serve with warmed tortillas and all the fixin&#x27;s.

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Instructions for making authentic steak fajitas take you through all the easy-to-follow steps for making deeply flavorful and extremely tender steak fajitas with all the fixings!

INSTRUCTIONS FOR MAKING AUTHENTIC STEAK FAJITAS

A superquick family favourite - fab for barbeques

Chinese pork ribs

pork ribs

hoisin sauce

tbsp clear honey

tbsp vinegar (you can use cider, malt or wine)

tsp Chinese five-spice powder

Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.

Drain the ribs very well, then brush with the glaze – if barbecuing, chill, cover and keep in the fridge for later.

Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Pork belly burnt ends are one of my favorite recipes for grill season. Thick, juicy pork belly grilled low and slow, first in a savory dry rub and then in a rich BBQ sauce, for a heavenly, smokey flavor you won&#039;t be able to get enough of.

Pork Belly Burnt Ends on the Grill

chili powder

brown sugar (see Notes)

smoked paprika

cumin

black pepper

BBQ sauce of choice

butter

pork belly (non-salted, skin removed)

olive oil (or other neutral oil)

Set up charcoal grill for low, indirect heat, between 225° Fahrenheit to 250° Fahrenheit.

Add all ingredients for dry rub to small bowl. Mix thoroughly and set aside.

Place pork belly on cutting board. Using sharp knife, cut pork belly into roughly 1.5-inch cubes.

Transfer pork belly cubes to large bowl.  Add olive oil and toss or stir to coat cubes thoroughly. Add dry rub and toss or stir again.

Transfer seasoned pork belly cubes to grill, placing directly on bare wire rack over indirect heat. Grill approximately 2 ½ hours, until meat is dark red.

Remove meat from grill and place in disposable aluminum pan. Add ingredients for BBQ glaze to pan and stir all ingredients until cubes are thoroughly coated.

Cover pan with aluminum foil and place pan on wire rack in grill. Grill additional 2 hours, or until pork belly reaches internal temperature of 200° Fahrenheit. Remove from grill and serve immediately with desired sides.

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should ...

Roasted Peppers

red, fleshy bell peppers

Salt

Marjoram

Calamint

Red wine vinegar

olive oil

Place the peppers over a very hot charcoal grill; cover with the dome of the grill and cook, turning, until they are soft and a bit burned. It should take about 20 minutes.

Meanwhile, put 2 unpeeled cloves of garlic in the ashes, in a cooler part of the grill.&nbsp;

Remove the peppers from the grill, let them cool in a closed bag (the steam will help the skin separate), then peel them.

Cut them into strips and toss them with oil, vinegar, the chopped garlic and the herbs.

This kafta kabob (or “kofta” or “kefta”) is so simple and delicious. Made usingground beef that’s skewered and perfectly seasoned with Arabic spices, thisrecipe is versatile and comes together in under 30 minutes!

Juicy Beef Kafta Kabobs (Skewers or Patties)

beef

onion

parsley (approx. 2 cups packed)

garlic

1.5 tsp 7 spice (middle eastern spice mix)

tsp cumin

paprika

tsp black pepper

tbsp olive oil

tbsp flour (see notes)

Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped

Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)

Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness

Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)

Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking)

Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap

Delicious and easy- Kids and I love making it!

Hello Amina! I have noticed when making kafta either in pan with batata or on the skewer that it comes out with a metallic taste.  I am assuming it is from the parsley.  Do you know how to avoid this?  I usually use curly, but would flat leaf fix this? I love Kafta, I have eaten it since I was a child, but since now I am grown my family is no longer around to make this, so I have to recreate from memory.  I never remember it tasting metallic growing up.

I love your articles and your recipes. It is as if you are here in our home, showing me different ways of cooking, and sooo many fabulous recipes. Please don't stop writing, you are very talented, young lady. I feel as if you are my granddaughter

What settings should I use if I’m using an air fryer? Thanks!

I love your recipes and the instructions are so clear. 
plus you always mention different methods of cooking, which is amazing, because it allows for all circumstances. well done young lady!

Brilliant receipe and it tastes divine, Amina ! Thanks very much. When I go to Saudi Arabia for work there, I always eat lots of Kofta beef/lamb kebabs. I just love it very much! Deon from Johannesbrug, South Africa.

My kids loved this! Even my super picky one who refuses to eat beef. She loved it!

Fantastic flavor and easy to make- even my 10 month old devoured his! I probably could have used a little extra flour to make them stick together a bit more but I was nervous about adding too much. Didn’t matter though, they were still delicious. Thanks for a great recipe!

Very good! Fixed it up and grilled it and it was a very good supper. Thank you!

This deliciously spicy, all-purpose Japanese dipping sauce and marinade complements grilled meat, seafood and vegetables and takes only 2 minutes to put together!  

Yuzu Kosho Dipping Sauce and Marinade Recipe

Place all ingredients in a mason jar with a lid and give it a good shake.  Alternatively, whisk the ingredients together in a mixing bowl.

This marinade keeps indefinitely in the refrigerator. Use it as a marinade or dipping sauce for vegetables, seafood, beef, lamb, venison, poultry or pork.

Top 6 grilled meat recipes from across the web

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Top Tags

Authentic Steak Fajitas

Chinese pork ribs

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Roasted Peppers

Juicy Beef Kafta Kabobs (Skewers or...

Yuzu Kosho Dipping Sauce and Marina...

Top 6 grilled meat recipes from across the web

The most viewed grilled meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Steak Fajitas

Chinese pork ribs

Pork Belly Burnt Ends on the Grill

Roasted Peppers

Juicy Beef Kafta Kabobs (Skewers or...

Yuzu Kosho Dipping Sauce and Marina...

The most viewed grilled meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine