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Flat Iron Fajitas For Dinner

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited November -1 in EggHead Forum
Last night I marinated some shrimp and egged them up~

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I rolled them them into a sushi roll, along with some avocado and carrot~ this was only my 2nd time making sushi

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Julie Mainegg got me in the mood for some gin. Daisy the pig was happy there was no pork in the house tonight!

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Next it was flat iron steak. This was the first time I have found it in the store. I wanted to try it for fajitas.

I marinated it in EVOO, soy sauce, garlic, scallion, lime juice, cumin and cayenne~

Egged at 550-600, along with some sliced onion~

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It was thin and didnt take long, here is is sliced, nice and juicy:

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Plated with guac and sour cream, cheddar cheese and the grilled onions~

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Who needs a tortilla?

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I will definitely buy the flat iron again if I see it in the store, it was great for fajita meat.
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Comments

  • SSN686SSN686 Posts: 2,955
    Morning Faith:

    Looks like the sushi class worked! Very tasty looking!

    Flat iron steak is great for fajitas...looks like you nailed it too!

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • berrygoodberrygood Posts: 372
    Beautiful post, Faith.
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  • vidalia1vidalia1 Posts: 7,091
    It all looks delicious...have fun this weekend. B)
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  • Austin  EggheadAustin Egghead Posts: 3,314
    Wonderful cook, thanks for sharing. What temp and how long did you cook the flat iron? Was it Marinated? I have had less that stellar luck with that cut of meat on any grill.










    BGE+Cooking = Thinking very far away for the box
    Eggin in SW "Keep it Weird" TX
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  • BobSBobS Posts: 2,485
    Great cook and pics!! The shrimp looked fantstic on the grill and in the rolls.
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  • jaymag_87jaymag_87 Posts: 108
    No Tortilla?!?!?!?!?!?!?!

    SACRILEGE!!! Sacrilege, I say. :whistle:

    B)

    Good lookin' chow, ya got there. :cheer:
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  • doubleAdoubleA Posts: 20
    now that is what i call a "picnic" bite (a little bit of everything)
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  • deepsouthdeepsouth Posts: 1,788
    man that's great!
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  • BeliBeli Posts: 10,751
    Faith I thought it wasn't you at first with the little sushi roll :woohoo: , but as I rolled it down & saw the gin & big chunk of meat....I realized no one else but Faith, that flat iron looks to die for
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  • Hi Jay. I need lots more practice on the sushi!

    The steak was great!
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  • Austin Egghead,

    I marinated it for approx. 2 hours with EVOO, soy sauce, lime juice, garlic, scallion, cumin and cayenne pepper.

    Egged at 550-600 for 2-3 minutes a side. it was too thin for the thermapen, so I just guessed on timing. It came out perfect and very tender. Perfect cut of meat for fajitas.
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  • Jaymag_87, it didn't even need the tortilla, I tasted all the ingredients in one bite so you don't miss the tortilla!
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    I like flat iron for fajitas just as much as flank steak. They are both good, but slightly different from each other.

    Great looking meal you put together.
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  • beesbees Posts: 335
    Faith those fajitas look spot on. After living in Texas for 25 years when we moved to Montgomery we haven't any true fajitas, but yours looked perfect, the sushi had a nice presentation. Thanks for sharing, Randy
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  • Mr HollowayMr Holloway Posts: 2,034
    mmmmm Gin :laugh:
    Looks really tasty Faith
    Great pics :)

    Shane
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  • Well, Randy, it looks like you are going to have to make your own! I like skirt steak, hanger steak, or flank for fajitas. Now flat iron goes on the list.
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  • Shane, so you like gin, huh? I have a good recipe for you, for whenever your weather warms up. Muddle sliced cucumber and lime in the bottom of a glass, add tonic and gin and stir with a fresh rosemary stalk. It's very refreshing.
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  • Thanks, Beli. It was only a 1 lb. piece of meat, not a hunk-o-meat at all. It made plenty for fajitas though.
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  • Mr HollowayMr Holloway Posts: 2,034
    Thanks Faith
    I will try that this summer, it does sound good :)

    Shane
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  • Little StevenLittle Steven Posts: 27,258
    Faith,

    Vey pretty! Nice cooks.

    Steve

    Steve 

    Caledon, ON

     

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  • Where did you get that crescent shaped cast iron pan? I need more eggcessories.
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  • FSM meatball, I have 2 of them, purchased at a restaurant supply store. They are made by Lodge. I also have an oval CI that is used to serve fajitas at restaurants, and I bought that at Restaurant Depot.
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  • cookn bikercookn biker Posts: 13,365
    Hey faith, Talk to me about the sushi roll, not the shrimp inside. When I have done California rolls, (marinated veggies for the innards) I make sticky rice and purchase seaweed, then assemble. Wondering if that was a pre made item.
    Great meal!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • HossHoss Posts: 14,587
    That looks GREAT Miss Faith!That is how my wife likes to eat them,sans tortilla. :)
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  • WoodbutcherWoodbutcher Posts: 1,004
    Faith... it all looks great! I really like the flatirons too. The ones that I've made have great flavor and seem more tender than flank. The sushi is really a nice presentation.
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  • Molly, I took a sushi rolling class last weekend, so this was my first time rolling it at home. I need practice getting the rice
    done a little better next time.
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  • Dale, it was really very tender. I have not been seen this cut in stores here before, so I hope I will be able to find it again. Really, it's a tasty cut of meat.
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  • Hoss, it tasted just as good without the tortilla!
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