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Steak fajitas

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pgprescott
pgprescott Posts: 14,544
in EggHead Forum
flat iron steak with char crust. A real family favorite. 
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Looks very tasty Pete! 

    Louisville, GA - 2 Large BGE's
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  • grege345
    grege345 Posts: 3,515
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    I will be looking for that char stuff. Looks great!!!!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SGH
    SGH Posts: 28,791
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    Awesome looking!! Solid cook brother. Flatiron is one of my very favorites. I got a couple from Creekstone that I'm dying to try this weekend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Very nice. Great pics!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    I'll take a double order with Texas margaritas please. 
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  • pgprescott
    pgprescott Posts: 14,544
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    Thanks all. The char crust are really great. I overlooked them for years and finally tried a couple. I haven't found one I don't like. Reasonably price as well. 
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  • Langner91
    Langner91 Posts: 2,120
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    Dang, I thought I smelled fajitas!  Those look great!
    Clinton, Iowa
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Nice cook!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • mgd_egg
    mgd_egg Posts: 476
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    That looks awesome.
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
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  • blasting
    blasting Posts: 6,262
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    Man, that looks good!
    Phoenix 
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Fantastic...Great post and pics. LIKE..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Legume
    Legume Posts: 14,627
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    HeII yes, that's a tasty looking steak.  I've got one in the freezer and you're giving me ideas.
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  • MrWilliams
    MrWilliams Posts: 112
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    that looks so good!!  What is that lighter setup you are using?
    XL BGE & Mini - CT USA
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  • Theophan
    Theophan Posts: 2,654
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    WOW that looks good!  Great char, and beautiful medium rare practically edge to edge.

    I used to use Char Crust years ago when I was still using a Weber gas grill, but I haven't used it in years.  Maybe I'll try it again -- that looks wonderful!
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  • GATraveller
    GATraveller Posts: 8,207
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    Fantastic.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • pgprescott
    pgprescott Posts: 14,544
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    MrWilliams said:
    that looks so good!!  What is that lighter setup you are using?
    It's the golf club by bbq guru. We sell there stuff in our store. I love it. Gets similar results to a weed burner, just less aggressive. I will have to check with bbq guru, they are no longer doing internet sales. I'm not sure if the club is still available. If it is, you might have to find an authorized dealer or some leftover stock on the web.  I think they are shutting down all the internet sales, period. 
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  • pgprescott
    pgprescott Posts: 14,544
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    Legume said:
    HeII yes, that's a tasty looking steak.  I've got one in the freezer and you're giving me ideas.
    I'm a lover of flatiron. Very juicy and flavorful and very versitile. I cook them for everything from chinese to family style steak to, well, fajitas. Enjoy yours and thank you  for the kinds words. 
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  • pgprescott
    pgprescott Posts: 14,544
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    Theophan said:
    WOW that looks good!  Great char, and beautiful medium rare practically edge to edge.

    I used to use Char Crust years ago when I was still using a Weber gas grill, but I haven't used it in years.  Maybe I'll try it again -- that looks wonderful!
    Thanks @Theophan. I am not afraid to recommend them. I use the SW chipotle, original hickory, garlic and peppercorn, Cajun, even a coffee one. There are several others, but I haven't used them all. I have yet to be disappointed. You don't need really high heat to get the. Nice crust either. Just leave it sit and it really does seal in the juices as they say. 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Looks great!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Lawman58
    Lawman58 Posts: 79
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    What temp and how long did you cook it?  
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  • pgprescott
    pgprescott Posts: 14,544
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    Lawman58 said:
    What temp and how long did you cook it?  
    Unfortunately, I'm more a feel guy when it comes to beef. I would say @ 400-450 for about 5-8 min/ side. I really just get a good crust or sear marks on one side and test the firmness of the beef for desired doneness. Sometimes I will cook at higher temps for a shorter time. Depends on the particular cut. Sorry I couldn't give you more exact info. 
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  • Lawman58
    Lawman58 Posts: 79
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    No sounds good. I have only had my egg for a couple weeks and love flank steak. Just getting use to the egg!!!
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  • pgprescott
    pgprescott Posts: 14,544
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    Lawman58 said:
    No sounds good. I have only had my egg for a couple weeks and love flank steak. Just getting use to the egg!!!
    If you love flank steak, you'll really love flat iron. They are a bit more tender and flavorful IMO. They're a can't miss in my book. Welcome aboard! 
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