Matty Makes Tomahawk Steak Fajitas | It’s Suppertime!

Don’t get ambushed by cheap fajita nights ever again! Matty hands you the reins to this regal Tex Mex classic with a tomahawk steak, grilled Mexican corn & all the fixin’s!

Check out the recipe here: https://www.vice.com/en/article/7xwkax/steak-fajitas-recipe

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies

Hungry? Sign up here for the MUNCHIES Recipes newsletter.
https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter

Check out http://munchies.tv for more!

Follow Munchies here:
Facebook: http://facebook.com/munchies
Twitter: http://twitter.com/munchies
Tumblr: http://munchies.tumblr.com
Instagram: http://instagram.com/munchies
Pinterest: https://www.pinterest.com/munchies
Foursquare: https://foursquare.com/munchies
More videos from the VICE network: https://www.fb.com/vicevideo

Today we’re gonna be making tex max that’s why we got this stupid little what are those called burrows we got a hanging burrow here burrows donkey dog burrito you know what burrito stands for there you go donkey sandwich what’s the greatest night of the week what’s the one you’re looking forward to

When my parents used to make fajitas i would my pants with joy and excitement steve and joan my parents would make us the best fajitas ever so today on it’s supper time we’re gonna be making steak fajitas i love fajitas these are gonna be the best fajitas ever

Mexican street corn grilled over the grill grilling the grill guacamole pico de gallo citrus cheesy refried pinto beans we’re just going to be making all the accoutrements and this is a small dog we’re not even going to make tortillas because nobody’s got time to make tortillas no one’s gonna be grinding and making

Some masa no bueno tortillas are not for a small dog episode the flour making the cooking the flattening who knows how to how do you flatten a tortilla no it’s a pain in the ass just make just make the filling it’s tex-mex night let’s go this is a tomahawk This is a tomahawk steak tomahawk steaks just look like this like flintstone and i think it’s like one of those things i’m i’m trying to make a show that’s a you know it’s wow factor you can easily use flank steak hanger steak but this tomahawk steak is really

Good and i want to use it what you have to do with pieces of meat like this is temper them you want them to be room temperature because you want it to cook evenly if this was fridge cold it’s going to blacken on the outside and inside it’s going to be

Cold so you leave that out and as that comes up to room temperature i could get everything ready and the tex-mex night is gonna be so special let us begin we’re gonna be making pico de gallo just take a nice beautiful white spanish onion cut it in half slice it dice it

I think pico de gallo is incredible i want that crunch of the onion the beautiful freshness of the tomato oh the spice of the jalapeno fresh and crunchy pico de gallo so just dice your tomatoes up they don’t have to be perfect nobody’s perfect you want it kind of

Chunky i’m gonna put some jalapeno in it just two jalapenos we’re gonna put keep the seeds in it because i want it to be spicy and because we’re cutting jalapenos up make sure you got to wash your hands because you don’t want to touch your little peter

You’ll get them tingling and not in the good tingling in the bad tingling oh my god look at this this is already so beautiful okay take a big bunch of cilantro cilantro cilantro i say cilantro cilantro what do i say i see cilantro i’m confused you always

Want to make sure that your cilantro is washed really really good because it is dirty it is one dirty little herb we’re gonna add the zest and juice of two limes wow okay calm down go down to the bottom this is a good way to stir make sure everything’s incorporated

This is good to go right now this is done pico de gallo we are moving along every soccer mom in the entire world knows what these puppies are this is where avocado toast comes from but today we’re not making avocado toast we’re gonna be making that guacamole

The seed the nut of the avocado if you take this and you put it in your finished product it won’t turn brown it won’t oxidize little secret everyone’s got a buddy who makes the best guacamole my buddy’s ricky and he puts way too much white onion in

It it’s gross we’re gonna take some garlic cause guacamole you need lots of garlic okay i’m gonna take one jalapeno i’m taking the seeds out of the jalapenos for the guacamole because i want the pico de gallo to be spicy but i want that guacamole to just be flavorful

So i’m going to dice this up kind of thin thin and fresh cilantro i love those stems so we’re just gonna slice so just chop this up a little more i’m gonna add that we’re gonna add the zest and juice of two limes same as the pico i love lots of lime

Just a big old green baby oh my god guacamole’s amazing why don’t you take a tortilla chip and stick it in guacamole tell me that you don’t like it no guacamole single-handedly has cured many sicknesses if a shark was to come up and bit your foot off you just take a

Little bit of avocado and rub it on your nub and your foot grows back so we’re gonna add olive oil and we’re just gonna take a fork and mash this up okay so we’re gonna add a little bit of salt love this little chunky we got the nut

Take that right in the middle now i’m just gonna wrap this and you put that nice and tight to your guacamole this is gonna stay nice and bright look how beautiful that is a new little trick for you a new little trick for me actually i know how to do that so

Because i just showed you so now we can take these two guys put them into the fridge what am i gonna make now oh my god I am going to make you guys something that i love matty citrus beans this is real deal maddie this is something that my friends love eating all the time they always call it maddie citrus beans we’re going to spruce up a few cans of refried beans

How were my beans born i think just not having a lot of money and cooking for a lot of people i had a lot of vegetarian friends and the citrus beans instantly became just world famous even if i wasn’t even making tacos they’d be like can you make the

Your citrus beans so what you can do is you add a little bit of onion i even go a step further i add cheese cook your onions just slice some garlic so i think i started making these beans early 2000s shout out to liam eureka snell grove big old bsod crew

Bsod crews my crew okay those are all my buddies we would always make like big like family meals and stuff like that so these citrus beans i think we just didn’t have like lemons and limes and there happened to be like a grapefruit so i just took a whole

Grapefruit squeezed it into these beans and boom boom shakalaka everyone started just calling them like maddie’s citrus beans i don’t know all you got to do is just cook the onions down until they’re translucent then we’re going to add some mexican chili powder big old nice tablespoon some ground cumin

Big old tablespoon a little ground coriander big old tablespoon add that to your beans and you just want to cook that off a little bit really open up those flavors then we take this grapefruit this is it even go back to the other one i want more juice

Can you give this a stir oh mama every time i make this i it just makes me think of my friends it’s a really good vibe and now all we got to do is take two cans beautiful refried pinto bean pinto beans are like a better mouth feel

I like a little bit of a bigger bean in my mouth those gooey little beans of mine and then we’re just gonna stir this until it fully incorporates with all the onions all those spices i love this and we got our queso and our monterey jack make sure you don’t grate your thumb

And they’re both really stringy cheese which is great these puppies are done man look at this that’s all you’re looking for got a little tortic this is real good i’m gonna give double dip him don’t give him any more if you got you know clean lips no herbs double dip all you want

I’m i’m down those beans are done with steak fajitas you need peppers green pepper red pepper yellow pepper this is like a hungarian long pepper poblano pepper this is like an off color something pepper red onion and then jalapeno look at all these peppers so i’m just gonna slice all of these

Peppers and onion up we’re gonna quickly in a high heat pan do a quick saute and we are going to build a sizzle bladder Ugh sweating we’re going to be using canola oil look at that that’s hot now stand back wow be careful and you just saute it is smoky okay you want to let it sit for a second and then you give it a saute now we’re gonna add salt we’re not looking

For a lot of cook on these we’re just looking to kind of cook these halfway and then we take these we put them onto that sizzle platter with that steak because it’s not a fajita unless it comes on a sizzling red hot platter it’s like a snake in the desert coming

To bite your ankles but instead of killing you slowly you will live forever we’re here at the legendary sneaky d’s to hang out with my man george who’s vegan and he owns this place we’re gonna talk fajitas If a sizzling platter walks through a restaurant and it’s steaming and being loud and everyone turns everyone looks it demands respect it’s music to the eyes ears and nose but there we go fajitas look at that the flavor of that i love fajitas because you get to do this exactly we get to

Build our own fajitas and there’s no right or wrong way to do it there isn’t is there this is all you need good steak peppers and onions some rice you know some refried beans a little guacamole some sour cream some hot sauce people always hate on me i love flour tortillas

I don’t like corn the same way i don’t like corn tortillas what kind of a steak is that or do you know because you’re vegan you’re vegan so i’m like do you even know what steak is a little bit a little bit i’ve seen a cow it’s like new york triple-a it’s good

Stuff so it’s tripling yeah boom you know exactly what you’re doing cheers cheers my buddy veganism steak together together it’s the fajitas that bring us together oh i’m here in the bathrooms of the legendary sneaky d’s to meet the screamo warlords wade mcneil george pettit of the seminal

Screamo hardcore punk act alexis on fire these guys have been going to shows here for years and have crushed just about everything on dee’s signature tex-mex menu i think this place was like the coolest place on earth coming from a small town yeah like i was like this was like the

Cbgb’s of toronto there’s something kind of romantic about this place aside from uh doing shows here this is where we would all end up after shows oh my god oh fantastic here we go i don’t know why they serve tex-mex or why they serve the food that they serve but it’s like

It makes sense i think tacos might be the second most punk food after pizza it’s hard to find somebody that doesn’t like nachos like you guys have traveled the world this is like tex-mex it’s like bastardized mexican food yeah but it’s still its own thing i’d say fajitas

Have a lot of alexander fire concerts oh yeah yeah really yeah you know you’re like excited you’re like we’re here we’re hanging out dropping stable you know sizzling and then we gotta play in what 70 minutes yeah okay okay i’m gonna lay down okay i’m going to go and vomit yeah

Intensely in the bathroom because i ate so many fajitas i’m definitely barfed like under a table here that’s true it’s a beautiful day we got the big green egg look at this we’ve done all of the work inside for the fajitas and now all we got to do is cook

Our steak it’s taken the time to temper and so now we just have to season with a lot of salt and with a steak like this big you can add a lot of salt and then we’re going to add a lot of pepper i’m gonna add a little olive oil just

Enough to like kind of lube it up we got this grill real hot 600 degrees fahrenheit we’re gonna slap that oh that’s your big boy we want it to be hot because we want to sear it we’re going to leave the grill open the entire time we’re grilling if you

Were to close that lid all of a sudden the top of the steak that isn’t on the searing side would turn gray and start cooking instead of searing keep your lid open what are these guys these are beautiful corn on the cobs we’ve soaked these overnight

In water and we’re just gonna put these on the edge of the grill why did i soak them overnight so then when you put them in the grill the husks don’t burn up right away and you have crappy corn corn don’t you i like canned corn cream corn street corn grilled corn

Cream corn corn is like the craziest thing in the world corn is like horrible for you isn’t it like you can’t even digest it it just comes out in the poo oh yeah corn is real bad for you for sure once those heat up it steams and it cooks and you get that

Smoky flavor of really nice corn on the cob you can see how fast this is cooking but it’s cooking still really evenly because it’s not a cold steak hey so the steak is done look at that and about seven minutes aside you’re gonna get a perfect you’re gonna get a perfect medium rare

Steak phew i love the big trucks they’re great but you know what we’re in their world we could have stayed inside but it’s so nice out we want to come outside i like that we’re standing out in the sun and they gotta you know they got

They gotta raise the thing that has the box in it we work together don’t we no so this steak has got to rest now i’d say for about 10 minutes corn still has to cook for quite some time you want to be cooking the corn about 10-15 minutes in the husk

Peel it grill it some more for about 10 minutes so what i’m gonna do is just close the barbecue and it’ll cook that corn really nice and safely within our corn husks wow oh my god are you crazy this is so hot okay so grab a rag and then just pull these down Oh that’s beautiful so you could just take your corn give it a little twist like that and now you got a nice little handle we’re just gonna put it back on the grill and i’m just gonna get a few grill marks on these guys there’s a little bit more flavor it’s

Like the hottest day of the year right now we’re outside grilling for some stupid reason just to bring you guys fajitas okay so We are still out in the back alley because we’re not done fajitas are not fajitas without a sizzling platter luckily the big green egg can get up to like a thousand degrees fahrenheit and i got a big old cast iron pan in there let’s go we’re about to sizzle you add your peppers

We’re gonna take our beautiful steak put that right on top throwing your big bone in there look at that already sizzling we’re gonna add a little oil and now the final thing that you got to do just take a little bit of water now we’re sizzling boom

Let me tell you something do you hear that this is the greatest steak for heat look at the pico de gallo little accoutrements here oh the beans but check this out see these corns all you got to do take your crema lace that up look at this

Crema is it’s sour cream mayonnaise and parmesan cheese it’s incredible a little seasoning in here oh my god a little cilantro stem a little green onion Mmm it’s the best mexican street corn i’ve ever had oh my god are you crazy let me tell you something i got my fajita here i take a little bit look at that bean a little bit of peppers just a little bit you just need a few we’re gonna take

One little piece of steaky oh my god a little pico de gallo and a little bit that guacamole and this look at that do you see that and people are going to be like what’s up with your tortillas these are white flour tortillas i don’t like corn tortillas not for

Fajitas i’m sorry everyone out there that’s gonna send me a goddamn note or letter or dm or comment or whatever out there to just grief your grievances just keep griefing you sit down you grab your family by the nuts and you bring them to a table

You put down these fajitas it’s gonna be the best god how was your day oh i don’t know i went to school i got suspended i drew a dick on a locker you know my day was my teacher’s an you come home all of a sudden your day’s brightened up

Cause you got steak fajitas that are perfect today on its supper time what did we learn how to make a steak fajita supper like you’ve never seen before enjoy yourself i’m gonna enjoy mine go home ryan michelle come here what are you guys doing pool party did you guys did you see what

I made you i made you guys this come sit down ah wait hold on stand up here for a quick second here they’re two short for you come closer to me and then reach down and grab one of those [Applause] okay let’s have a fajita oh there you go buddy

There you go baby there you go this is love is it nice yeah no swimming you gotta wait 30 minutes guys you underestimate eating fajitas in a baby pool this is awesome i’m maddie matheson it’s 130 degrees out here make sure you’re in a pool next time you eat fajitas i just

Walk in the pool