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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Fajitas on the Egg

RodPullmanRodPullman Posts: 0
edited August 2012 in EggHead Forum
Had just under a pound each of skirt steak and flat iron steak. Marinated both for approximately 6 hours using Alton Brown's 5-star recipe (soy sauce, EVOO, onions, garlic, lime juice, red pepper flakes, cumin, brown sugar, run through a blender until uniform consistency). Grilled sliced peppers and onions to perfection on BGE griddle (Note to BGE: *Please make a griddle to fit XL Egg!*), seared steaks on cast iron grate, about 1 minute per side. Let rest, then sliced across grain and served with warm freshly baked flour tortillas. Amazing flavor!!

One important lesson I learned: from now on I'll be using only flat-iron steaks and saying adios to skirt steak. Both have great flavor, but the flat iron steaks are incomparably tender, not stringy like skirt steak.

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