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crunkcrunk Posts: 94
edited 8:31AM in EggHead Forum
Tried Flank Steak and Chicken Fajitas for the first time tonight..I was suprised at how tasty the steak was. I was a hero with my wife and kids tonight!

Tequila Lime Marinade

Onions and Peppers ready for the cast iron skillet

The Meat!

Getting Close..

Add a Beer....



  • loco_engrloco_engr Posts: 3,673
    Oh My!
    Wish'n I was there . . .nice cook!
  • cookn bikercookn biker Posts: 13,407
    Nice job on that cook.
    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
  • DrZaiusDrZaius Posts: 1,481
    Great looking cook. I was wondering though, How much enfamil goes into fajita's? :woohoo: :woohoo: :woohoo:
    This is the greatest signature EVAR!
  • Pork Butt MikePork Butt Mike Posts: 2,584
    I love using flank steak for Fajitas, it has great flavor and easy to cut. The price is still not bad ether. When I was a kid they use to call Flank Steak poor mans steak. Now it's so popular. Good Eats
  • Photo EggPhoto Egg Posts: 7,097
    I can normally find a good ribeye cheaper than flank steak. Like you said, it's a popular lean cut.
    Thank you,

    Galveston Texas
  • crunkcrunk Posts: 94
    Lol!! I wasnt going to say anything but 2 scoops of enfamil is my secret ingredient in the marinade...
  • Rolling EggRolling Egg Posts: 1,995
    Looks mighty good! I've tried all kinds of fajita meat and have settled on skirt steak. I think its more tender than flank.
  • Village IdiotVillage Idiot Posts: 6,953
    I've pretty much settled on flap steak for fajitas. Skirt steak is really good too (and actually, the only "real" fajita meat). Flank is too lean - great for stir fry, but not for fajitas, IMHO.

    Dripping Springs, Texas.
    Just west of Austintatious

  • ibandaibanda Posts: 545
    Last summer I cooked fajitas twice in the same week, once with skirt and once with flank steak. The skirt was really tough. The flank steak turned out incredibly fantastic and got rave reviews. I didn't buy the meat at the same place, but they were both around $5 per pound (paid way too much for skirt).

    I have repeated the lime marinade flank steak fajitas with great results.

    I am still willing to try skirt again with two changes. Buy it from the mexican grocery store for $2.50#, and marinade it for 24 hours.
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • LobichoLobicho Posts: 557
    Greaat job!!!
    nice fajitas
    how long do you leave the met in the tequila and lime?
  • crunkcrunk Posts: 94
    Lobicho, I only had time to marinate for about 4 hours. I was very suprised how much the of the marinade flavor the meat took on in such a short time. I think its better to marinate it overnight but who ever has that much time???
  • Egg JujuEgg Juju Posts: 658
    Tequila lime marinade is one of our favorites. Great looking fajitas! Wish I was around for one of them.
    Large and Small BGE *
  • MattyMcMattyMc Posts: 81
    I've made the steak fajitas from the BGE cookbook the past 2 weeks and they are amazing. My wife's homemade spicy guac really makes it! She said it is one of the best dinners we have ever made.
    Chester County, PA
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