Any garnishes your heart desires. We like Chicken sandwiches.
Pour tomato juice (10 oz) into a shaker cup. Add spices, vodka, squeeze of lime and serrano and ice. SHAKE BABY SHAKE. Pour it into a cup (you should rim it with Summit County Steak and Veg) and drink like 5 or 10 of them. Sunday saved!
Marinating your steak fajitas before you cook them is the make or break deal when trying to pack these pups full of flavor. Our Fajita Spice makes this process super easy, simply add oil and spices to a flank steak, leave it sit and you are good to go!
2poundsskirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips
1red pepperdeseeded and sliced into thin strips
1green or yellow pepperdeseeded and sliced into thin strips
1medium onionpeeled and sliced into thin strips
Place the steak into a sealable bag. Add the 2 TBSP olive oil, 1/2 TBSP of lime juice, and 3 TBSP of FAJITA SEASONING to the steak bag. Shake, Baby, Shake.
Place peppers and onions into a separate sealable bag. Add 1 TBSP of Olive oil, 1/2 TBSP of lime juice and 1 TBSP of FAJITA SEASONING to the bag. Shake it. Shake it real good.
Seal the bags tightly and refrigerate for one hour to overnight.
heat a large skillet over medium-high heat.
Dump the vegetables into the skillet and cook until just tender-crisp (5 minutes).
Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the leftover marinade from the bags.
Heat tortillas and serve with any extras you mustered up.
1/4 c. Red Sauce (store-bought or homemade, up to you)
Fresh Basil Leaves (garnish)
Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.
Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.
Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.
Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.
Get your big skillet, warm it up on medium heat! Add EVOO.
Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
If the pan dries out, add in 1 tbsp. of water at a time.
I'm Zach. In 2013, I started selling spices to restaurants in Colorado. Today, THE SPICE GUY is growing faster than I could have imagined. This blog is where our team shares recipes, tips, interviews with influential food folks and more.