Fajitas on the Egg

RodPullman · August 2012

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.

NibbleMeThis · August 2012

I know it might be heresy but I prefer flat iron and flank steak to skirt steak for my fajitas.

Glad you enjoyed yours! I haven't tried AB's recipe, I'll have to give it a shot.

Bjorg · September 2012

I am going to try fajitas this week end for 8 people. I wanted to try that famous flat iron steak and went out of my way to find one downtown Montreal. The butcher told me to cook it direct at 250, and not seared like recommended here and on nibblemethis blog. He said it would turn hard if cooked fast (500f). He said it would end up like pulled pork after 3-4 hours if cooked slowly.

Very different from my original intention! I found this article explaining the difference a bit. http://oneblockwest.blogspot.ca/2008/04/paleron-my-favorite-cut-of-beef.html

So the big question is should i cut them, removing the cartilage in the middle and grill them?

I was planning on trying the nibblemethis recipe: http://www.nibblemethis.com/2010/04/steak-fajitas.html

Here is the cut of meat

Bjorg · September 2012

Damn, I just found a french article saying that only the top part can be grilled. Source: http://www.boucheriedezecot.fr/boucherie-en-ligne-dezecot-boeuf.html?page=shop.product_details&flypage=flypage.tpl&category_id=1&product_id=17

Translation

The chuck is primarily a piece that must simmer for hours. But it also makes excellent steaks condition be trimmed by the butcher. This piece regular shoulder is near the collar.

This muscle fiber is short and thin through the middle by a major nerve. To cook chuck pot-au-feu or braising, allowed the world.

For grilling, the butcher opens in two to remove the fascia and serves only the top piece. The bottom part, firmer, is used for steak chopped or cut into chunks for stews.

If I just keep the top half, I likely wont have enough for everybody (6 adults, 6 x 3-6 yo kids). I dont have time to go back to Montreal. Pulled marinated beef fajitas??? lol I would welcome any suggestions at this point. Maybe freeze the lower part for later braising and buy flank steak to complement??

SMITTYtheSMOKER · September 2012

I really like the 1/2 moon cast iron, use it all the time. Great for Fajitas.

Here is a pic from one of our customer's fajita cooks.

The Cen-Tex Smoker · September 2012

Don't trust Canadian butchers on how to grill fajitas. Just sayin.

Hot and fast with good marinade for all the cuts you listed above is the way to go.

The Cen-Tex Smoker · September 2012

Bjorg said:
Damn, I just found a french article saying that only the top part can be grilled. Source: http://www.boucheriedezecot.fr/boucherie-en-ligne-dezecot-boeuf.html?page=shop.product_details&flypage=flypage.tpl&category_id=1&product_id=17

Translation
The chuck is primarily a piece that must simmer for hours. But it also makes excellent steaks condition be trimmed by the butcher. This piece regular shoulder is near the collar.

This muscle fiber is short and thin through the middle by a major nerve. To cook chuck pot-au-feu or braising, allowed the world.

For grilling, the butcher opens in two to remove the fascia and serves only the top piece. The bottom part, firmer, is used for steak chopped or cut into chunks for stews.

If I just keep the top half, I likely wont have enough for everybody (6 adults, 6 x 3-6 yo kids). I dont have time to go back to Montreal. Pulled marinated beef fajitas??? lol I would welcome any suggestions at this point. Maybe freeze the lower part for later braising and buy flank steak to complement??

I didn't even read this on but I think French articles may be the only thing worse than Candian butchers when learning to grill Mexican food. Trust me, marinade, then cook hot and fast. I have made fajitas/carne assda every week for 20 years and they usually turn out ok. Use flank, skirt, ribeye, or flap and you will be very happy.

llrickman · September 2012

I make them quite a bit using flank or skirt, Grill real hot and fast as you said and cut against the grain and they come out delicious

Edit: i will be trying in the near future with flat iron though

The Cen-Tex Smoker · September 2012

llrickman said:
I make them quite a bit using flank or skirt, Grill real hot and fast as you said and cut against the grain and they come out delicious

Good call. Against the grain on flank, skirt, and flap are critical to good fajitas.

Bjorg · September 2012

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1145193&catid=1

http://www.dizzypigbbq.com/recipesPulledBeef.html

Thats another option

Mickey · September 2012

Bjorg · September 2012

Ok Im gonna trust you guys and cut it length wise and remove the middle membrane to grill it like steaks. Upon serving I will cut thin strips against the grain. I hope its tender!

ribnrun · September 2012

I have been finding thin sliced bottom sirloin at the grocery store. Cheap, $1.99/lb, and it comes out fairly tender. Looked at it and thought it would work for fajitas. Cooks so fast that it takes no time to whip em up. An odd cut to use, but I'm not paying $9/lb for skirt. I still slice against the grain, but you could just pull it apart and throw it on the tortillas too.

Griffin · September 2012

I thought Alton Brown's method for fajitas was cooking it caveman style right on top of the lump charcoal. I could be wrong, but I do remember seeing a video of him cooking some type of beef right on the coals.

Griffin · September 2012

Took me a bit, but found it.

http://www.youtube.com/watch?v=LLDoYI6pWwk

Bjorg · September 2012

I undercooked it a bit and it was not tender, but eatable. I was to scared of overcooking it. Oh well, live and learn!

Howdy, Stranger!

Forums

Fajitas on the Egg

Comments