Ingredient List:
- 3 to 4 — ½ inch thick Nature Well Angus
- Western Griller Steaks
- 2 lg — Vidalia Onion
- 1 — Red Bell Pepper
- 1 — Green bell Pepper
- 1 pkg — Mexican Shredded Cheese
- 1 cup — Sour Cream
- 1 pkg — Fajita sized Flour Tortilla’s
- 1 bottle — Jardine’s Fajita Marinade
- 4 Tbsp — Fajita Dust Seasoning
- 1 — Vacuvin Marinater
- 1 — Jaccard Meat Tenderizer
- 1 — Silicone Zone Tortilla Warmer
Instruction:
On a cutting board lay out your steaks and use the Jaccard 4–5 times or more, evenly across one side of the meat. Place the meat into the Vacuvin and pour about ¼ of the bottle of the Jardine’s Fajita Marinade to coat the steaks lightly. Place the top on the Vacuvin and use the pump to pull a vacuum. Turn and Shake to evenly coat all the steaks, leave to marinate 5 minutes, on removal coat the steaks with Fajita Dust Seasoning and set aside
Cut the onions into 3/8″ slices and then cut the rings to make 1½″ strips, separate the strips and reserve in a bowl.
Cut the peppers into ½″ squares, and reserve in a bowl.
Preheat the griddle on high heat (2–3 sec hold).
Sear the onions to tender, and de-glaze with 2 tbsp of the Jardine’s Fajita Marinade then set aside.
Sear the steaks Jaccard side first ~2–3 minutes per side until rare. Set aside to rest for 5 minutes, then cut into ¼″ by 1½″ strips and add to the onions.
On the open grill litely brown and warm the tortillas and set into the Silicone Zone Tortilla Warmer.
Last, sear the peppers till starting to brown and add the reserved onions and steak strips turning frequently. After all fully warmed, pull into a serving bowl.
Garnish each tortilla with Mexican Shredded cheese.
Guacamole and Sour Cream and a full serving of Fajita mix.
Serve immediately.
Enjoy!!
