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Fajitas on the EGG - 1st Time

EggerFromIowaEggerFromIowa Posts: 181
edited 4:34AM in EggHead Forum
Decided to egg some skirt steak for fajitas last night.

First time trying this out. Before checking for recipes, I took the steak out the night before, rubbed fajita mix (McCormick), rubbed it on both sides, with a little Worcestershire sauce, wrapped in plastic , placed in zip lock bag and then placed in the fridge.

Then I read the forum the next day. Saw where many marinated their steaks. At that point I was nervous that I may have done a bad thing.

Decided to go ahead with the plan, got the egg up to 400 degrees.

Started the cook. 4 minutes, then flip, 3 minutes then flip, 3 minutes then flip, 3 minutes taken off.

Let it rest with tented aluminum foil for about 5 - 8 minutes. Proceeded to slice across the grain. Done to perfection, tasted even better. Thought it turned out very well, very tender and no complaints.

First Turn



Sliced 2

The little one's plate

Seeing double

Thanks for looking.


  • wallyjarwallyjar Posts: 123
    Great job. On my list to do . You gave me great inspiration
  • beesbees Posts: 335
    Nice pics, looks good enough to eat it all in one sitting.Happy cooking.Randy
  • EggerFromIowaEggerFromIowa Posts: 181
    Thanks. Definitely try it out, it's worth it.
  • EggerFromIowaEggerFromIowa Posts: 181
    Thanks. We're a family of 5, and there wasn't much left. I'm sure when the kids get older, I'll be cooking 2 of them. The steaks, not the kids. :laugh:
  • NibbleMeThisNibbleMeThis Posts: 2,254
    Fajitas on the Egg are one of my all time favorite meals and we make them often.

    Yours look great, Craig. I especially like your choice of veggies. I bet you make a bunch of these this summer, fajitas rock on warm summer evenings with a cool adult beverage!

    While I have several very good fajita marinades that I like, I have used the McCormicks in the past and it is a good prepackaged product.

    Here's my favorite recipe for a steak fajita marinade:
    Knoxville, TN
  • EggerFromIowaEggerFromIowa Posts: 181
    Thanks Chris. I'll definitely be trying more this summer. I will have to marinade the next one, gotta try new ways for the egg.

    Love your blog BTW. Looks like you know what you are doing. :)
  • BotchBotch Posts: 3,198
    Thanks for posting the recipe/technique, added to the list. That looks much juicier than the skirt steak I'd do on my old gas Weber.
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
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