Ashley Moore shows you how to make extra-flavorful steak fajitas using only one baking sheet and 11 ingredients.
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my oven only goes to 450…. I would have to broil for a couple minutes
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!
I'll make the tortillas, too..I'm just here to watch Ashley.
…mmmm..Cholula..
I guess you can use any kind of meat not just beef right?
Thank you.
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.
Yummy，yummy. I am hungry.🤤
My veggies charred beautifully as directed. Thanks Ashley😊
taking the core out of a garlic cloves staves off the burning.
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.
I made this exactly like Ashley said and it was a HUGE success! Will definitely be making it again! It was very easy
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.
Bring your chin down a bit. When you talk you tilt your head back. No one wants to look up your nose 😂🤣
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.
Thoroughly enjoyed and stomach was NOT silent. Thanks
As a Texan, I have to disapprove. Sorry, y'all.
This looks awful. And nothing like fajitas. 🙂
Can’t wait to try this recipe!
Fabulous job Ashley❤️
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.
Love Ashley's appearances 🙂 so fun and so joyful to watch. More … Yummy recipes ~
Thanks for the video, love the one pan.
Gonna have to try this. Without the cilantro. 😉
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.
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?
Looks delicious 😋
Looks delicious 😋
SUGAR! 😱
Who is the jersey who is spamming in the comments?? Dam annoying.
Nice and beautiful colors and awesome prep. Looks so good 😋
Still to rare the steak is best at 145
This is great, but I hate you stole the name "Today's Special."
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.
ATK is great for American recipes but the moment you guys stray into other cultural foods you end up serving yourself rare fajitas with a side of barely cooked veggies.
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. 😊
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.
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.
Now that looks tasty !! Thanks for Sharing 🙂
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!
This recipe appears simple and the final result looks delicious. What's the best way to store the leftovers?