This was a recipe I did at the Haymarket Farmers Market; most everything I used came from the market. (It’s a cool place to load up before game time.) All I used was the humble air fryer to do it all. This all started with a conversation I had with Greg from Tree Lane Stock Farms on how to cook a couple of under-used cuts of beef. The marinaded chuck eye is the star but gets some help from fresh local peppers and onions. I used the Purposeful Pecan’s spicy pecan seasoning in the crust and some cocoa powder. I also used Flori’s Margarita Mix and More to do the marinade for the steaks. I hope you like it.
1 pound chuck eye steak from Tree Lane Stock Farm
4 ounces margarita mix from Flori’s Margarita Mix and More
2 tablespoons red wine
1 tablespoon teriyaki sauce
1/2 cup Purposeful Pecan spicy pecans, ground
1 tablespoon cocoa powder
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon black pepper
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 package taco seasoning mix
In a zip lock bag, mix margarita mix and teriyaki. Add steak and refrigerate for 20 minutes (one hour would be better).
Mix pecan dust, chili powder, salt, pepper, and cocoa powder.
Pat steak dry and coat with spice mix on both sides.
Preheat air fryer for 10 minutes at 400 degrees.
Spray steaks with cooking spray
Add steaks to fryer and cook for 5-6 minutes per side. Remove steaks from fryer. Let steaks rest for 10 minutes.
Dice peppers and onions in 1-inch pieces.
Add peppers and onions to fryer; sprinkle with taco seasoning and spray with cooking spray.
Cook peppers and onions for 8 minutes at 400.
Cut steaks into 1/8 inch strips and add peppers and onions.
Serve with tortillas.
Serve in plastic cups if sampling at a farmers market.
Sorry for the bad photos but the rain was fogging up my phone.
They ate all the veggies before before I could take a picture.