If you’re tired of the same old recipes you’ve been making at home for months, neighborhood barbecue expert Daniel Vaughn is sharing how to spice up your cooking with restaurant-style fajitas.
Vaughn’s step-by-step instructions are included in an article on Texas Monthly. He wrote:
We haven’t eaten inside a restaurant for months, and fajitas don’t exactly travel well. A takeout order of fajitas isn’t the same, and it’s not just because I miss the smell of sizzling fajitas…The thin skirt steak quickly cools after it leaves the grill, and the juicy cut is meant to be eaten immediately after slicing. These days, I can only get that at home. But what’s the best way to cook them, and what beef cut should you choose?
