How To Wrestle A Fajita


February 20, 2012 by David Gillaspie

Take the right approach. Start with clean gear.

Hardwood cutting board and Jen-Aire with tongs

Find the right victim and marinate.

Beef in a special secret sauce soaking overnight

Adding color and nutrition is a must.

Picking stems of the cilantro

For more color and flavor, find more to add to the recipe.

Peppers, tomatoes and cheese

Roll the meat out on a hot griddle, two minutes each side, or less.

Extra secret sauce for the turned beef

Checking in with Rachael Ray.

She’s smiling like she approves. Whew.

Slice the beef on the bias. Keep it thin.

It’s okay to sneak a taste, just make sure it’s cooked

Back on the grill for the finish. Clean the cutting board in between turns.

Overcooking makes it look like a platter or worms

Wrap up the ingredients with a tortilla and add extra greens.

Shameless product placement, yet important

Whether your dinner ends up looking like fried snake, boiled night crawlers, or regular worms, it is beef strips seasoned to mouth watering perfection. You might use chicken or pork. Let others use the belly crawling meats.

You’ll notice a lack of drinks. Thanks intentional. Pour what you need into a glass. Your option.

For more Rachael Ray, click for her Thirty Minute Meals.


4 thoughts on “How To Wrestle A Fajita

  1. In a sport where your opponent is there to break you to their will, being tough is a requirement that is more than just physical or mental. It’s everything. The moves are all the same, you’re matched by weight class, and everyone is watching the two of you. In the book, Wrestling Tough, author Mike Chapman discusses the very essence of the sport of wrestling and while giving readers a glimpse into the toolbox of every great wrestler. Chapman does not only use wrestlers but he also touches on other great athletes and coaches from a variety of sports and how these skills, traits and habits all help develop a winning mindset for the mat and for the rest of your life.

  2. Now what is in that ‘secret’ sauce again?
    hmmmm… I seem to have missed that.
    Looks delicious! You make Rachel proud.
    Gotta go… I’m suddenly hungry.

    • David Gillaspie says:

      Since it is a secret, I can only give one of the ingredients. Sirachi sauce, the red rooster pepper sauce from China. Too good on most everything.

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