Skirt Steak Fajitas
Ingredients
- Latimer Farms Skirt Steak
- 1 package of fajita sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil (divided)
- 1 tablespoon Worcestershire
- 1 large red or yellow bell pepper, sliced
- 1 large onion
Cooking Instructions
- Combine fajita seasoning, lime juice, 1 tablespoon olive oil, and worcestershire in a large plastic zip bag. Reserve 1 tablespoon of this mixture in a small jar or baggy, and set aside. Add steak to large baggy, and zip closed. Shake to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours.
- Add 1 tablespoon olive oil to a large hot skillet over medium heat. Add bell pepper, onion, and reserved marinade. Cook about 4-5 minutes, until tender.
- Remove veggies to a separate bowl. Set aside.
- Raise heat to medium-high.
- Place steak in the skillet. Cook for 3-4 minutes on each side. Do NOT OVERCOOK!
- Remove from heat. Let steak rest for 5-10 minutes before slicing thinly.
- Toss veggies and steak together. Serve with flour or corn tortillas, and your favorite toppings, such as sour cream, cheese, guacamole, pico de gallo, fresh jalapenos, and hot sauce.
Pan Seared T-Bone
T-bone Steak seared to caramelized perfection on the outside and juicy in the middle. It’s full of flavor with no marinating required!
prep time: 5min cook time: 10min
total time: 15min
Ingredients:
- 1 Latimer Farms T-bone steak
- 2 tablespoons olive oil
- 1 teaspoon coarse salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 2 cloves garlic, minced (~2 teaspoons)
- 1 tablespoon unsalted butter
- Fresh rosemary, optional
Cooking Instructions:
- Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.
- Position the oven rack in the middle and preheat oven to 425°F.
- Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot. (You can also place in the preheated oven for 15 minutes.)
- Pat the steak dry with a paper towel to remove excess moisture that could interfere with searing.
- Rub on all sides with 1 tablespoon of olive oil.
- Season both sides with salt and pepper.
- Add the remaining 1 tablespoon oil to the pan and swirl to coat the pan.
- Carefully place the steak in the pan using kitchen tongs, laying them away from you to avoid splatter.
- Sear the first side for 2 minutes.
- Flip and sear the other side for 2 minutes.
- Add garlic, butter and rosemary and then immediately transfer the pan to the oven.
- Bake for 2-3 minutes without flipping for medium-rare steaks (130°F).
- Remove steak to a plate or cutting board covered with aluminum foil to rest for 5 minutes so the juices can retreat back into the meat.
- To serve, cut the meat away from the bone and slice across the grain into strips
Grilled Ribeyes with a Cajun Flare
prep time: 5min cook time: 10-15min
total time: 15-20min
Ingredients:
- 1 Latimer Farms Ribeye steak
- Olive Oil
- Cavender's seasoning
- Salt
- Pepper
- Slap Ya Mama Cajun Seasoning
Cooking Instructions:
- Remove the steak from refrigerator 30-60 minutes before cooking, so they can reach room temperature for even cooking.
- Preheat grill to medium heat.
- Season steaks just before grilling.
- Rub on all sides with 1 tablespoon of olive oil.
- Season both sides with salt, pepper, Cavender's steak seasoning, and a sprinkle of Slap Ya Mama seasoning.
- Carefully place the steak on the grill using kitchen tongs.
- Grill the first side for 5-7 minutes.
- Flip and grill the other side for 5-7 minutes.
- Measure temperature with thermometer to ensure desired doneness.
- Remove steak and let rest for 5 minutes before serving.