Homemade Fajita Seasoning

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I’ve been in the hospitality industry for over 10 years now. I started in the back of the house ( kitchen) as a line cook and moved my way into the front of the house (dining room) as a banquet captain where I continue to grow in my career as a hospitality professional.

As a Chef, the greatest question I was asked, was what’s your favorite thing to cook?  I’ve always had a passion for ethnic cuisine particularly Indian and Thai. I’ve become proficient in learning to cook the above regions, however those styles of food require a great deal more prep time, and ingredients into each dish. Leading to the decision of looking for a meal to prepare in 30 minutes or less, i.e Tacos.

I would say at least 70% of my diet revolves around tacos, chips & salsa (Tex-Mex) followed by the other 30% of rice based dishes in Indian, Thai and even Chinese cuisine given the time and cash money needed to prepare the more complicated recipes. I’ve always said the ways to my heart are as follows: 1.) Buy me tacos 2.) Make me tacos 3.) Be tacos. I guess you could say I’m basic! My all time favorite taco would have to be blackened Mahi Mahi but seems that I live in Ohio and can’t get the good fresh Mahi I was spoiled with having access to in South Florida, I’m going to settle with Skirt Steak tacos, which lead me to this recipe of {Steak} fajitas. I’m a firm believer that the best food is made from the ingredients that go into the dish starting with the seasonings. I’ve developed a recipe for a [common] fajita seasoning to first rub onto your steak and let sit for a minimum of 1 hour before grilling and making into a taco. Please feel free to adjust the measurements to your liking, I went a little heavier on cumin & paprika based on my taste liking. I find the best way to test your seasoning before rubbing it onto the final product is to take a very tiny spoonful to taste. From there you should be able to decide what you may need to add more of.

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Mise en Place:

  • 1 LB Skirt Steak
  • Tortillas of choice
  • Fajita toppings of Choice (Sour Cream, Shredded Cheese, Diced Tomatoes, Guacamole, etc
  • 1 Lime, cut into wedges
  • 1 Teaspoon Olive Oil

For the Seasoning:

  • 1/4 Teaspoon Cayenne
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Black Pepper
  • 1 1/2 Teaspoons Hungarian Paprika (Smoked works wells too!)
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Dried Oregano
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Cumin

Chimichurri Sauce:

  • 1/2 Bundle Cilantro removed from the stems
  • 2 Garlic Cloves
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Olive Oil
  • S&P, TT

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Method of Prep:

  • Mix all spices into a small bowl until well incorporated. Taste and adjust if needed.
  • Place raw skirt steak into a large bowl. Rub well with seasoning mix on both sides. cover and chill in refrigerator for a minimum of 1 hour up to 1 day.
  • For the Sauce: Add all ingredients into a vita mix (blender) and blend until mixed well, approximately 2 minutes on a lower speed, Set aside.
  • Add olive oil into bowl and rub over coated steak.
  • Toss steak onto a hot grill or sear in a pan over medium heat for 3 minutes on each side.
  • Allow meat to rest on a cutting board for 5 minutes before slicing.
  • Cut across the grain and serve in flour or corn tortilla shells. Add toppings of choice and garnish with chimichurri sauce.
  • Enjoy!

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Cauliflower Steaks

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It’s a well known fact that fresh is always better than frozen products. When it comes to vegetables though, the shelf life for them being fresh and kept in the fridge goes faster than I can keep up with in my back and forth work schedule.

During the slow winter months, also knows as our off season at the Country Club, I try to use this free time to do a lot more cooking at home. The only thing I wish this side of Cleveland would offer is more farmers markets. I would much rather spend my money there than at the grocery store any day. Even though I’m doing a lot more cooking at home, I’m still watching how much produce I bring home. I can only use up so much of it at one time during the week. Like I said, fresh vegetable always seem to wilt or rot on me before I get to using them.

I’ve always had a liking for cauliflower, raw or cooked didn’t matter to me. A fellow co-worker mentioned how she will make roasted cauliflower for her 2 little kids at home. She roasts it in the over with oil, salt and pepper and then sprinkles loads of Parmesan cheese and tops it with fresh made pesto, she really talked the roasted cauliflower recipe up. I figured if 2 kids under the age of 6 will eat it, it’s gotta be good. Usually I steam cauliflower so I was ready to try something different with roasting it. I took the basic ingredients: salt, pepper, and EVOO and added a few more spices to it to really make the flavor pop. The recipe makes the best entree, or side dish, you choose.

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Prep Time: 10 Minutes

Total Time: 25 Minutes

Mise en Place:

  • 1 Head of Cauliflower, stem & leaves removed, cut (You will get 3 steaks out of 1 head)
  • 1/2 Cup EVOO
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Italian Seasoning Blend
  • S&P, TT

Method of Prep:

  • Heat Oven to 350
  • Once cauliflower is cut, place on a sheet tray
  • In a small bowl mix together EVOO & seasonings
  • Using a pastry brush, brush oil over the front and back of cauliflower, brush along the tops and sides as well. Season with S&P.
  • Place in the oven and roast for 10 Minutes. Turn over and place back in the oven for an additional 15 minutes or until tops of cauliflower are golden brown.
  • Enjoy!
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