Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

GREAT fajitas from Austin Texas

Village IdiotVillage Idiot Posts: 6,951
edited 6:38PM in EggHead Forum
I have never been pleased with any marinade for fajitas. Recently, I stumbled on Matt Martinez's recipe for fajitas that requires no marinating and is excellent. Matt owns Matt's El Rancho Tex-Mex Restaurant in Austin. It is probably the most popular Tex-Mex restaurant in town.

Flap steak (or skirt steak) with Texas Sprinkle (recipe follows) on it, bell peppers, and onions, Black Magic Finishing Sauce (recipe follows).

fajita1.jpg

Next, grill the steak. I like to throw it directly on the coals for a minute and flip it to the other side. Then, finish cooking on the grid.

fajita2.jpg

Set the steak aside, and saute the bell pepper and onion in a little olive oil

fajita3.jpg

Put the steak in the skillet and drizzle some Black Magic Finishing Sauce. Toss around for 30 or so seconds.

fajita6.jpg

Dish it up

fajita4.jpg

Enjoy with your favorite margarita. :)

fajita5.jpg


Texas Sprinkle Good on meat, chicken and seafood. Use 3 teaspoons per 4 ounces.

4 tablespoons cracker meal or finely ground unflavored bread crumbs
3 tablespoons plus 2 teaspoons granulated garlic
3 tablespoons salt
2 tablespoons coarsely ground pepper

Black Magic Finishing Sauce Believe it or not, the combination loses the identity of each of the ingredients, and only enhances the flavor of the meat.

1 bottle (10 ounces) Kikkoman light soy sauce
1/3 cup red wine vinegar
1/3 cup dry red wine

I hope you try it.
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious

·

Comments

  • cookn bikercookn biker Posts: 13,382
    Gary, Looks really tasty and healthy!!
    Thanks for sharing the recipies!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    ·
  • MickeyMickey Posts: 16,179
    Gary Matt's is good. Have to try your discovery.
    THanks
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • loco_engrloco_engr Posts: 3,673
    I'm down on the Black Magic Finishing Sauce!

    Thanks!
    ·
  • Thanks Gary I gotta give this a try. Tim ;)
    ·
  • Thanks Molly. Next time, I'm going to finish off the meat with the dome down to get more mesquite smoke flavor in it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • Yeah. I've always liked the restaurant. Almost as good as Los Tios in Houston. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • I hope you enjoy it, Loco. I'm going to put it on chicken next time. I bet it's good on lots of meats. The recipe says it will keep for a long time in the refrigerator, so put the batch in a wine bottle and cork it up for several uses. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • I don't think you'll be disappointed, Tim. Let me know how it goes.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • elzbthelzbth Posts: 2,075
    Looks pretty good to me!! :)
    ·
  • Thanks, Elizabeth !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • Hmmm, I have never heard of bread crumbs on fajita meat. But then, I haven't spent alot of time in TEXAS.
    The finishing sauce sounds good. I would like to give this a try.
    ·
  • Faith,

    I'm betting that the bread crumbs are just a diluter to the sprinkle and is inert ... just guessing though. If you try it, I hope you like it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • ResQueResQue Posts: 1,045
    That looks fantastic. Now I know what to make on saturday along with some homemade flour tortillas. Thanks for the post.
    ·
  • Looks and sounds great! And thanks for the recipe. Wish you had taken a pic of meat on the coals though. Freaks a lot of the newbies out!! :laugh:
    ·
  • BeliBeli Posts: 10,751
    Beautiful Gary...just beautiful....I know the taste is there my mother used to make something similar....
    ·
  • I always liked the pre marinaded meats from HEB, the beef and chicken thighs were best. Never went to Matt's ElRancho since it was on the other side of town, but I went to the one in the airport.
    ·
  • Let me know how you like it Aaron. I hope you do.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • :laugh: :laugh: Yeah, it freaks my wife out too.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • From what I've seen out of you, I bet your mom was a great cook.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • I haven't tried HEB's marinade, but in general, I think marinades mask the meat flavor ... at least with fajitas.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • ResQueResQue Posts: 1,045
    I'll let you know. I meant to ask another question. Does he use the same spices/sauce for shrimp and chicken also?
    ·
  • Gary, I've got to try a little of your Black Magic. Love the name. :laugh: :laugh: :laugh: Almost, but not quite as good as Moose Butt!
    ·
  • Aaron,

    He uses the Texas Sprinkle and the Black Magic in veggies, beef, chicken, and shrimp. I'm new to this too, but you can bet I'm going to try it on all of the above.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • eenie meenie wrote:
    Almost, but not quite as good as Moose Butt!
    :laugh: :laugh: :laugh: What can I say?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

    ·
  • ResQueResQue Posts: 1,045
    I hear you. I think I'll try all of them too.
    ·
  • Looks like some of that Texas Mexican food you were comparing to So Cal the other day. Looks mighty appetizing. Thanks for including the recipe, you can bet I am going to try it.
    ·
  • Nice looking meal. The Black Magic sounds good, will have to try :)
    ·
  • Another thing floating around Texas (Central Mkt for one) is to slice sirloin about 1/2 in or a little less and cook it as fajitas. Costs more than skirt but it tenderer. I've been told that many restaurants are going this route.

    I've tried it and it's delicious.

    HH
    ·
  • 2Fategghead2Fategghead Posts: 9,623
    Darn Gary what happened to your pic's? Tim :(
    ·
Sign In or Register to comment.