Awesome as always. Did you just try different types of meat to figure out this steak? I don’t think I’ve ever tried that or even seen it. Also do you use real butter or margarine? Idk if I’ve ever even had real butter in my life 😂
So let me tell you a story...I grew up in Texas and in Texas we eat something we call "Fajitas" - not the same as what the average American calls "Fajitas". Tex-Mex "Fajitas" is a technically "skirt steak". We marinade it in some mojo criollo and slap it on a charcoal grill and eat it like a regular steak. The average American knows "Fajitas" as a type of grilled sliced meat product. Tex-Mex Fajitas, we eat it like a thin steak, no slicing. That's some of the best tasting meat there is, especially when cooked this way. "Bottom Sirloin Flap" is very similar to the skirt steak and costs less so that's what I went with knowing I'd have similar results regarding type of meat. I can't vouch for all "sirloin" types coming out tender as I've only tried this specific recipe using this specific "sirloin" so your mileage may vary if you choose a different cut of meat. Before the pandemic, "Fajitas / Skirt Steak" sold for about $5.99 a pound. Now it goes for about $15/$16 a pound. The cut I chose for this video was significantly less. As for the butter, I use the fake stuff (margarine) all the time except for in my videos :) For the videos, I do my best to use the real deal. Margarine is mostly solidified flavored oil. Real butter definitely tastes better! Appreciate your support!
Awesome as always. Did you just try different types of meat to figure out this steak? I don’t think I’ve ever tried that or even seen it. Also do you use real butter or margarine? Idk if I’ve ever even had real butter in my life 😂
So let me tell you a story...I grew up in Texas and in Texas we eat something we call "Fajitas" - not the same as what the average American calls "Fajitas". Tex-Mex "Fajitas" is a technically "skirt steak". We marinade it in some mojo criollo and slap it on a charcoal grill and eat it like a regular steak. The average American knows "Fajitas" as a type of grilled sliced meat product. Tex-Mex Fajitas, we eat it like a thin steak, no slicing. That's some of the best tasting meat there is, especially when cooked this way. "Bottom Sirloin Flap" is very similar to the skirt steak and costs less so that's what I went with knowing I'd have similar results regarding type of meat. I can't vouch for all "sirloin" types coming out tender as I've only tried this specific recipe using this specific "sirloin" so your mileage may vary if you choose a different cut of meat. Before the pandemic, "Fajitas / Skirt Steak" sold for about $5.99 a pound. Now it goes for about $15/$16 a pound. The cut I chose for this video was significantly less.
As for the butter, I use the fake stuff (margarine) all the time except for in my videos :) For the videos, I do my best to use the real deal. Margarine is mostly solidified flavored oil. Real butter definitely tastes better!
Appreciate your support!
@@COOKDontBeLazy thanks for the explanation!
Hello this meal looks delicious. I enjoyed watching tfs.
It was most definitely delicious! Thanks for stopping by Tia!
To be honest, I’ve made this three times this week already. That’s how good this is! Hope you all enjoy!
I’m making the microwave 🦃 burger now. I’ll have to add the potatoes to my list. Looks delicious