Classic Tex-Mex cuisine gets super crispy and delicious over high heat on the Cuisinart griddle. This is a surf and turf version of fajitas that can easily be substituted with chicken or carnitas or chorizo. Spice it up with some jalapeños or add mushrooms for a burst of umami.
Ingredients
- 2 1-pound NY strip steaks
- 4 tablespoons Cuisinart Roasted Chipotle Garlic Seasoning
- 1 pound raw peeled & deveined shrimp
- 4 tablespoons vegatable oil
- 1 medium red bell pepper, julienned
- 1 medium red onion, julienned
- 12 medium flour tortillas
- 1 pound shredded cheddar cheese
- 1 cup sour cream (optional)
- 1 bunch fresh cilantro
Preparation
- Place steaks on platter and generously season both sudes with 2 tablespoons of seasoning
- Place shrimp in a medium mixing bowl
- Add 1 tablespoon of oil and 1 tablespoon of seasoning using hands mix until combined.
- Preheat broiler on high for 10 minutes with rack on top position, baffles closed and pre-heat griddle with lid open.
- Add steaks to broiler rack and cook with door closed for 5 minutes, fip steaks and cook additional 5 minutes. Remove and rest for 10 minutes. Drop heat to low.
- While steaks are broiling, drizzle 2 tablespoons oil on griddle and add shrimp to griddle. Turn after 1 minute and cook to temperature of 140°F for steak and 155°F for shrimp.
- Drizzle last 2 tablespoons oil on griddle and add peppers and onions to griddle and top with last tablespoon of seasoning.
- Lightly warm tortillas on griddle turning after approximately 1 minute.
- After flipping tortillas, top with shredded cheddar cheese
- Build fajitas with steak, shrimp, or a combination; top woth griddled peppers and onions; top with a dollop of sour cream and fresh cilantro
- Serve warm.