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Saturday's Steak Fajitas

NibbleMeThisNibbleMeThis Posts: 2,271
edited October 2012 in EggHead Forum
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. 

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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.

image

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.

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

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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!)

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

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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!
Knoxville, TN
Nibble Me This

Comments

  • BotchBotch Posts: 4,239
    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...
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • NibbleMeThisNibbleMeThis Posts: 2,271
    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?
    Knoxville, TN
    Nibble Me This
  • Little StevenLittle Steven Posts: 27,958
    Really nice Chris! Haven't had the opportunity to try fajita-ish...looking forward to it.

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,067
    Nice looking fajitas.  I like to use some tomatillos with the onions and peppers.  Adds a little sweetness.
  • BotchBotch Posts: 4,239
    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 <3" 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).  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Little StevenLittle Steven Posts: 27,958
    You can buy a motor for the Atlas. Makes it a lot easier

    Steve 

    Caledon, ON

     

  • NibbleMeThisNibbleMeThis Posts: 2,271
    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!
    Knoxville, TN
    Nibble Me This
  • allsidallsid Posts: 488
    Food looks fantastic and gosh you take amazing pics!    
    Proud resident of Missoula, MT
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    Check out my book on Kamado cooking called Exclusively Kamado:
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  • NibbleMeThisNibbleMeThis Posts: 2,271
    Thanks, Allsid.
    Knoxville, TN
    Nibble Me This
  • Greeno55Greeno55 Posts: 621
    Where can I find that AMAZING grill?? I made fajitas for dinner tonight, and that would have made life so much easier.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • jfm0830jfm0830 Posts: 985
    Great looking cook and great looking pix. I too like that grate system. I haven't seen it before. Who makes it? TIA.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • I am also wondering about the grate.  That looks great.

    Cheers

  • nolaeggheadnolaegghead Posts: 19,247
    I think that's the Craycort gate. 

    http://www.cast-iron-grate.com/

    Great pics, looks delicious, as usual, nibble
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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