Saturday's Steak Fajitas

NibbleMeThis · October 2012

I have a fajita recipe that is my absolute favorite and have made time and time again but tonight we tried out Dizzy Pig's somewhat new Fajita-ish rub on a skirt steak.

First we made homemade tortillas, a first for us. I see why you guys take the time to make these, they are very good and not as difficult as I thought.

Set up my Egg for direct heat at 500f. Rubbed the steaks down with a little lime juice and then seasoned one with Dizzy Pig and the other with Badia brand fajita seasoning. I tossed some sliced bell peppers and onion with lime juice, oil, and fajita seasoning. I grilled the steaks 4 minutes per side and cooked the veggies at the same time.

Veggies finished at about 6 minutes. I you like them charred they would finish at the same time as the steaks.

With skirt steaks, the grain runs side to side instead of lengthwise. So to cut against the grain for tenderness, cut into 3-4 inch pieces lengthwise, turn each piece a quarter turn and slice. (I know most everyone knows that but recently saw someone slice it lengthwise...CHEWY!)

Served them with Mexican rice and refried beans. Not too shabby at all.

Not being a Dizzy Pig homer but all 5 of us liked the steak seasoned with Fajita-ish better than the Badia one, but they were both good.

Now I have to get ready to cook some sriracha wings for the FSU/NC State game. Hope you all are having a great weekend!

Botch · October 2012

Great pics, Nibble, thanks! They look delicious!

I've not yet tried making my own tortillas (I make my own pasta all the time); something for the bucket list...

NibbleMeThis · October 2012

Botch
The hardest part was finally buying a tortilla press. We used masa harina flour that you can get in a lot of grocery stores now instead of true masa.

We followed this post about making them: http://www.mexicoinmykitchen.com/2009/02/how-to-make-corn-tortillascomo-hacer.html

And it gave us everything we needed. It was actually easy. Next time I want to try seasoning the dough with a little chipotle powder just for kicks.

Now....I have to try pasta:) Do you use a dedicated machine or just a stand mixer attachment?

Little Steven · October 2012

Really nice Chris! Haven't had the opportunity to try fajita-ish...looking forward to it.

Richard Fl · October 2012

Nice looking fajitas. I like to use some tomatillos with the onions and peppers. Adds a little sweetness.

Botch · October 2012

NibbleMeThis said: Now....I have to try pasta:) Do you use a dedicated machine or just a stand mixer attachment?

I used to use a rolling pin, then I got a dedicated Atlas machine (with a hand crank, not a motor) but needed three hands. Once I got my KitchenAid mixer, I debated between its pasta attachment set or a motor for my Atlas (at the time both were <$100). Went with the KitchenAid attachment, so glad I did! The 12" height where the pasta comes out is so much easier to work with than the

" clearance of the Atlas, plus I was able to eliminate one machine from my small kitchen (I gave it to a friend that did have three hands).

Little Steven · October 2012

You can buy a motor for the Atlas. Makes it a lot easier

NibbleMeThis · October 2012

Thanks Botch. Since I don't already have an Atlas, I think I'll pull the trigger on the KA attachment.

We almost bought it when we got the thing, but I felt a meat grinding attachment was more important!