Crazy Cooking Sunday - Part 4: Carne asada fajitas (Dinner)

Crazy Cooking Sunday didn't happen intentionally. We needed to make and use up a number of things we had bought or grown, and it just happened that we ended up with a ridiculous day of cooking (and filming).Show more

- Breakfast: Pancakes with sliced banana, scoop of vanilla ice-cream and maple syrup (didn't do a video for this one - next time maybe)
- Lunch: Teriyaki salmon poke bowl (video link below)
- Dinner: Carne Asada Fajitas (this video!)

We also:
- Made a home-made chilli sauce (video link below)
- Picked our very first pineapple to have with the fajitas (video link below)

This was indeed an epic day and I'm glad it happened.

Video links:
Crazy Cooking Sunday - Part 1: Teriyaki salmon poke bowl: https://rumble.com/v4bx0cx-crazy-cooking-sunday-part-1-teriyaki-salmon-poke-bowl-lunch.html
Crazy Cooking Sunday - Part 2: Chilli sauce: https://rumble.com/v4c4u76-crazy-cooking-sunday-part-2-chilli-sauce.html
Crazy Cooking Sunday - Part 3: Picking our first pineapple: https://rumble.com/v4c4wmx-crazy-cooking-sunday-part-3-picking-our-first-pineapple.html
Crazy Cooking Sunday - Part 4: Carne Asada Fajitas: https://rumble.com/v4c4xli-crazy-cooking-sunday-part-4-carne-asada-fajitas-dinner.html

Acknowledgements:
I followed Joshua Weissman's recipe for the white flour tortillas. Thank you @JoshuaWeissman . This is the best white flour tortilla recipe I've found.
- Video: https://www.youtube.com/watch?v=ynexTOjHbRs
- Recipe: https://www.joshuaweissman.com/post/flour-tortillas

Recipe:
Small handful of coriander/cilantro leaves, finely chopped
3 tablespoons soy sauce
1/3 cup of olive oil
2 teaspoons ground cumin
Juice of 1 orange
Juice of 1 lime
5-6 cloves of crushed garlic
Salt, black pepper to taste
~1kg skirt steak

Juice the citrus and place into a bowl large enough to contain the steak. You could also do this in a large ziploc bag.
Add the oil, garlic, soy sauce, cumin, salt and pepper and mix well.
Place the steak into the marinade, cover and leave in the fridge for at least 3 to 4 hours, or overnight.
Cook the steak on the BBQ over a high heat, turning every 2 minutes or so. Ensure the thickest part of the steak is at the level of doneness that you like your steak. For medium-rare, I usually make sure the thickest part hits 52 degrees celsius. The temp will climb a couple of degrees after you take it off and rest it. Rest for 5-10 mins before slicing.