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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

Fajita Marinaded Flank Steak

ParallelParallel Posts: 396
edited July 2013 in EggHead Forum
  • 2 lb flank steak
  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tbs olive oil
  • 6 cloves garlic minced
  • 2 tsp soy sauce
  • 1 tsp salt
  • 1 tsp cayenne pepper flakes
  • 1/2 tsp ground black pepper
In a large ziplock bag; mix together lime juice, water, olive oil, garlic, soy sauce, salt cayenne pepper and black pepper. Mix well then add flank steak and mix again to coat the whole flank steak. Refrigerate overnight laying flat (to maximize contact of marinade with flank steak) flipping once. Bring BGE to 700°. I like to add some hickory wood to get a fats smoke going. Grill flank steak with grate at normal level for two minutes, flip then grill for two more minutes, flip again and grill for two more minutes, flip once more and grill until desired internal temp (usually about two minutes). Tent loosely with aluminum foil and allow to rest for five minutes. Slice and serve as desired (we like to make steak tacos).


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