Gregory Dumorne: Hi! How are you doing, I am Greg.
Les Saurey: And I am Les.
Gregory Dumorne: In this here we are going to show you how to do the real deal beef fajitas.
Beef fajitas, what you will need to do with beef fajitas is a set of thongs,
some flour tortillas, fajita seasoning you can get at just about any grocery
store, steak of course. Steak is a pretty thing that you have to buy. That is
the one thing I do want to explain to you guys about steak.
The one thing you should know about each part of the cow is just like a
human. If it moves a lot it is going to be stronger and muscled and it is
going to be a harder cut a meat. That's why the filet mignon is the most
tender part of the cow because it is inside and there is no muscle. Now,
what we are using here is actually New York Strip, the strip is actually
right behind that and it's a pretty tender cut of meat. So, when you go buy
the shoulder, you got to understand this is the shoulder and just like you
shoulder moves around a lot.
We are going to use yellow peppers. They are supposedly traditional red
and green because this is where they are catering. We are going to use
white onions. We are going to pre heat our pan, while we are doing that,
we are going to dribble our olive oil, you see my little is always a lot more
than little and we are going to sprinkle the fajita. Well, I have to put some
black pepper, pass me that black pepper. Wow, my partner, just mix it
around, make sure that fajita mix, we are actually going to dump some
more fajita and you want to dump some more fajita on it when the beef is
just about almost done anyway because this stuff is so good. Make sure it
gets all around.
Les Saurey: I can make this also.
Gregory Dumorne: Of course, you should be able to make everything, oh yeah. But you can
not go back to the video. Make sure you get your pan hot, but you want to
put your hand on there, see if this is hot enough.
Les Saurey: But I do know something I learnt. If you take some cold water, have it on
your fingers and I sprinkle. If you hear the ----shhh.
Gregory Dumorne: Which you didn't hear there so that Les does know that it is semi-hot. You
can use the flat top to do this; we are going to use a saut pan because it's
the quickest and easiest way. The secret to cutting vegetables and
everything else on the cutting board, this is going to take tons of practice. I
am not going to allow, I almost cut my finger off a million times trying it,
but always if you use your fingers this way, you poke it, there is no way
you can cut yourself. This finger right here will always block the rest of
your fingers, so that's why I can close my eyes and cut. So, when they say
don't try this at home, this is what they were talking about. But definitely
after some practice, you can close your eyes. Now, if I would have cut
myself on tape, now, that would be funny. Alright, look at that and then
garlic, I love garlic. They say it helps you live longer and keeps the
vampires away, of course. Now, we are nice and hot, we dump our steaks,
yeah. Well of course, if you are too scared to do that at home, because I
don't want any of you guys to burn yourself because this is your talent, this
guy wants to be cool, so that's why I have learnt it the sports caster and Joe
Montana was better.
Les Saurey: No way.
Gregory Dumorne: I’ll tell you I love this fajita stuff. So, they are just cooking. We have got
them pretty much cooked. Let us say they all get a little color on them,
then we are going to dump the vegetables in because you want your
vegetable to stay crunchy, you don't want them to get too soft because if
you put them in too early that's what is going to happen. Les Saurey: Now,
I know you did not chop the onions off really fine.
Gregory Dumorne: It's all in the flavors; it is all what a fajita flavor.
Les Saurey: Oh, look at that nice color.
Gregory Dumorne: So basically, you want to, once you see the onion starting curling a little
bit that means they have been sauted good enough for you to lay the plate
to presentation. Again, this is going to continue to cook. It is also steak so
your temperature is going to vary, if you want to make medium or medium
rare that's definitely fine, you don't definitely have to cook it all the way,
but the course of the time will vary depending on who you are and how
you like your steak.
Les Saurey: Rare.
Gregory Dumorne: You are going to want to let that cool down a little bit - sprinkle a little
more of your fajitaLes Saurey: You love the season.
Gregory Dumorne: I am telling you it is the whole secret to fajita.
Les Saurey: It smells good.
Gregory Dumorne: I am just going to let it cool down a little bit, before we put it in here, it
burns through the fajita. It is pretty much, put some vegetables. Again, you
can use green or red peppers again I told you I like to try the things a little
bit different. Les Saurey: That looks so good.
Gregory Dumorne: From here pretty much, take the two sides, put them together, roll it. The
tidier you roll it the better it is. I know where some of you guys' minds are
but the tidier you roll it the better it is. Give me those, the red cap and
there you have it, the real deal fajitas. But before you go we are going to
have the vegetarian dish for today is going to Tofu skewers.