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fajitas

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egguitarist
egguitarist Posts: 93
edited November -1 in EggHead Forum
After a year with the egg I have become pretty good at cooking most things but am struggling with fajitas. Any experts out there from marinading to tenderizing to cooking on the egg? Thanks in advance

doc
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  • JB
    JB Posts: 510
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    Doc- I certainly don't qualify as an expert (yet ;) ) but have cooked fajitas several times on the egg. Best of which were using a flat iron steak marinated just a couple of hours in soy, lime juice, evoo and a few seasonings. See post link below and good luck.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=710423&catid=1#
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  • Popsicle
    Popsicle Posts: 524
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    I know this doesn’t answer you about seasoning etc. but I have very good results using the pre-seasoned chicken breast and beef sold at Sams Club. The chicken is always moist and very flavorful. The beef is always tender and seasoned just the way my folks like it. Just make sure you slice it across the grain. I cook direct at about 450. The only additional seasoning I use is a little limejuice after slicing. Really don’t have to do that but I like the little tart taste it gives. Give it a try and see how you like it. Good luck.
    Popsicle
    Willis Tx.
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  • Fidel
    Fidel Posts: 10,172
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    In my ever so humble opinion, this one is a winner:

    For the Marinade :
    5-6 cloves Garlic, minced
    1/2 cup chopped fresh Cilantro
    1 Jalapeno, seeded and diced
    3 juiced Limes
    1/2 cup Canola or Vegetable Oil
    1 Tbls. Onion Powder
    1 Tbls. crushed Red Pepper
    1 Tbls. ground Cumin
    1 Tbls. Black Pepper
    1 Tbls. Ancho Chili Powder
    1 Tbls. Salt
    1 tsp. Kitchen Bouquet (optional)

    Combine all ingredients to make the marinade.

    Additional Ingredients :
    1.25 to 1.5 pound Flat Iron Steak
    One large Yellow sweet Onion
    One Bell Pepper
    2 Tbls. Butter
    1 Tbls. Canola or Vegetable Oil
    Kosher Salt
    Cumin
    Ancho Chili Powder to taste

    Clean the steak of any external fat and silver skin. Soak in the marinade overnight.
    Get the egg to searing temps for the steak. Sear for 90 seconds per side and
    remove, wrap tightly in foil to rest.
    Heat a cast iron skillet direct over the lump for at least 10-15 minutes. As it preheats
    cut the bell pepper and onion into 1/4” thick slices.

    Add the butter and oil to the skillet. Once the butter melts and begins to smoke add
    the sliced onions and peppers. Season to taste with cumin, ancho chili powder, and
    kosher salt. Stir occasionally, allowing the vegetable to slightly char on the edges if
    desired. As the vegetables cook to near completion, slice the flat iron steak into 1/4”
    - 1/2” thick slices on a diagonal, trying to cut against the grain as much as
    possible. Add the slices of steak and all the rendered juices to the vegetables. The
    meat will go from very rare to medium rare in just a minute or two. Keep the skillet
    uncovered at all times to allow the juices and liquids from the vegetables to reduce
    as everything cooks.
    Once the steak is cooked to your liking remove from the heat, squeeze 1/2 of a
    fresh lime over the fajitas, and allow to rest and cool for a few minutes.

    Serve with warmed flour tortillas and pico de gallo.
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