Who wants to go out for steak fajitas when you have this loaded on your grill?
When we grill at our house, we are sure to have plenty (you want to know when our next cookout is scheduled, right?). I double the meat and vegetable portions. Click here for the easy freezer fajita marinade I use on beef and chicken.
I am grilling two red peppers, two green peppers and two large onions along with two large marinated skirt steaks above. Why would I go to all this trouble for two adults and three children? I like to have plenty of leftovers to freeze for future meals. I am working smarter, not harder. We eat about a fourth of this meal and the rest will go into the freezer for quick fifteen minute meals.
My best freezing tips include:
- Allow the meat to rest for at least five minutes to seal in the juices
- Don’t overcook the meat
- Slice against the grain
- Cool all the veges and meat completely before bagging
- Pour the meat au jus from the rest period (this will keep the meat from drying out)
- Keep the meat in whole pieces if desired or slice for conveniently for sandwiches or salads
- Squeeze out excess air when packaging for the freezer
- Label the bag “cooked meat” and date
- Steak fajitas
- Philly Steak sandwiches
- Steak Quesadillas
- Steak and bean burritos (use mashed frozen or can beans)
- Steak, bean and rice enchiladas (use mashed frozen beans and frozen rice)
- Steak salads with beans and corn