Aaron Eckburg of go lb. salt stopped by to show us how to grill fajitas using his newest fajita recipe and seasoning, along with a chipotle topping and bourbon grilled peaches.
Here are the recipes from Friday's show:
2 lbs beef skirt steak (substitute chicken or portobello mushrooms if you prefer)
1 container simple seasonings - fajita (by go lb. salt ® - store.golbsalt.com)
Dust skirt steak w/ fajita seasoning, flip skirt steak & repeat.
Slice lime in half and squeeze juice of both halves over dusted skirt steak, flip skirt steak & repeat.
Open tequila bottle, place thumb over opening and splash tequila onto dusted, limed skirt steak, flip skirt steak & repeat.
Allow skirt steak to marinate for 0-60 minutes. (yes, you can go straight to the grill!)
Allow quick seared grill marks, then flip skirt steak constantly to cook evenly through and even char without over-cooking.
Fresh Pico de Gallo
2 lbs. tomatoes (heirlooms are best)
1/4 c. green onion, minced
1/2 c. white onion, finely chopped
3/4 c. cilantro, chopped
2 medium jalapenos
4-5 key limes or 2 regular limes
Hawaiian Red sea salt
Slice tomatoes in half, remove seeds from about half of the tomatoes. Chop into 1/4" - 1/2" pieces so that tomatoes are slightly larger than other chopped/ minced ingredients.
Place chopped tomatoes into large mixing bowl.
Dice green onion, white onion and cilantro. Finely chop jalapenos. Combine all with tomatoes.
Add juice of two limes. Add 2 pinches Hawaiian Red sea salt. Taste. Add more salt if needed.
Chipotle Sour Cream
1 c. sour cream
1 small can Chipotle Peppers in Adobo Sauce
Open can of Chipotle Peppers and pour approximately 1 Tbsp. of the adobo sauce into sour cream. Mix thoroughly.
Refrigerate remaining pepper and sauce. Peppers and sauce can also be added to anything from scrambled eggs to enchilada filling or even mashed potatoes.
Salted Bourbon Grilled Peaches
2 fresh peaches
1/3 c. bourbon vanilla ice cream
Bolivian Rose sea salt Fumee de Sel sea salt
Halve & pit peaches. Place peach halves in tupperware container with bourbon. Let macerate for 1-4 hours.
Lightly salt flesh side of peaches with Bolivian Rose sea salt, then grill; flesh side down for about 2 minutes, then skin side down until mostly soft.
Slice peaches over vanilla ice cream and finish with Fumee de Sel sea salt.
You can purchase these products at www.golbsalt.com and Valley farmers' markets.
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