Chili's Steak Fajitas Recipe - Secret Copycat Restaurant Recipes (2024)

FAQs

How does Chili's make their fajitas sizzle? ›

It's an artificial sizzle! They just put water on the hot pan. It's not the food cooking when it comes to your [table]," he lamented. No stranger to the fajita sizzle, Chili's recently made quite the reveal to TODAY, informing them that they use a sizzle sauce to amplify the flavor and aroma of their dish.

Your choice of protein with grilled bell peppers & onions, topped with cilantro. Served with Mexican rice, black beans, sour cream, pico & shredded cheese included on the side (add 250 cal). Comes with flour tortillas.

Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas.

It is generally not necessary to cut the steak before marinating it for fajitas.

Whether on a grill or stovetop, a searing hot surface ensures that the meats and vegetables get that coveted char. The sizzle that accompanies the presentation of fajitas on a hot iron skillet adds to the anticipation and excitement of the dining experience.

If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.

Most Nutritious Option

For the most nutritious meal at Chili's, order the shrimp fajitas, which come packed with healthy protein for little calories and fat.

Flour tortillas are often softer and vary in size. The flour tortilla tends to be larger than corn tortillas. Due to flour tortilla's soft, fluffy, and more flexible texture, they are best used for fajitas, tacos, and burritos.

Most fajita marinades are made with lime juice, but I prefer lemon juice. However, if you are a lime juice aficionado, go for it; your fajitas will still be delicious! Other fajita seasonings include smokey ground cumin, garlic, and onion powder, hot sauce, olive oil and, of course, salt and pepper.

What onion is best for steak fajitas? ›

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

Citrus: orange juice and lime juice tenderize the steak by breaking down the tough connective tissue. They also infuse the meat with bright floral tones characteristic of steak fajitas that complement the earthy seasonings.

Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor. 3. Slice thinly, against the grain. Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.

Clean Up Your Marinated Meat Before Grilling

If your marinade is thick or sticky, it's best to wipe off the excess from your cut of beef before tossing it on the grill. The issue with excess marinade is that it may cause some nasty fire flare-ups on your grill.

You can marinate up to 24 hours in advance, but any longer than that and the lime juice in the marinade will start to "cook" the chicken. To cook, you sear the cutlets on a hot cast iron pan (you could also easily use a hot grill), and after letting them rest a few minutes, slice them across the grain of the meat.

Cooking meat in a frying pan is different than cooking meat slowly, like in a crockpot, to make stew. You have to have high heat to get the meat to make a sizzling noise and turn brown. When foods are cooked this way, a chemical reaction occurs. Scientists call this specific chemical reaction, the Maillard reaction.

Our fried food items are prepared in soybean oil and almost all soybean production in the U.S. is GMO-derived.