Time to break in that cast iron skillet - fajitas? Never made them, so need some help.

DoofusOfTheDay

Okay I have my new 16" cast iron skillet seasoned nicely, so it's ready to cook.  Wifey bought way too much top sirloin filet yesterday.  We cooked it to rare to medium rare.  So was thinking of slicing up all the extra meat and making fajitas.  Uh, I've never made fajitas.  But, seems like I can just add some oil to hot cast iron skillet, not sure what temperature direct and throw in steak and veggies and some seasoning and toss and serve.  Any suggestions on temp or how to cook?  

evie1370

I would start with the veggies. The steak is already cooked, so you will not want to throw them on till the veggies are almost done. Idea is to just warm them up. Put the peppers, onions etc on with some oil, i would go high heat about 450-500. Season the peppers and onions with salt and a lot of pepper, i have a Penzy's recipe I use that I love. When they start to char then throw on the meat to warm up being careful not to overcook. Another option is to not put the meat on, but when assembling the fajitas put the meat on the bottom, hot veggies on top and that will do it. I like to sprinkle a little Mexican cheese on top.

henapple

It may look like a lot of veggies but cooked down it won't be so much. 

SmokeyPitt

I agree with what both @evi1370 and @henapple said above.  I would cook down the veggies first and then throw the meat in at the end.  I would like to get a little sear on the meat so I think I would cook the veggies, remove them, then give the meat a quick "stir fry".  As I'm sure you know the pan will be hot so you may want to just throw in the meat and immediately remove from the egg and sear the meat with the residual heat.   Hopefully this would give you meat that is seared on the outside but still has some pink on the inside.   Throw the veggies back in the CI and carry it to the table and dig in.  

DoofusOfTheDay

Sounds like I am set to go with great advice, as usual from my fellow Eggheads!  Veggies first, get them done, set aside.  Sear the meat and then put it all together inside my chilled house.  Too dang hot here lately.

johnkitchens

I want to see pics. I love fajita's! 

TexanOfTheNorth

If you plan to do fajitas often, get a couple of those fajita serving "skillets".

Also once meat and veggies are mixed, and still in the hot CI skillet, squeeze some fresh lime juice on them. Even better if you do that in front of your hungry crowd as you get some nice sizzle and steam

Cookinbob

I have done them, have an amazing marinade recipe which is below.  I cook my meat on the grill itself, and the veggies in CI.  Since your steak is cooked, it might not be quite the same, but worth considering for the future.

2 chipotle peppers in adobo sauce (buy canned at the grocery store)
Zest from one lime (about 2 teaspoons full)
1/4 red onion, chopped
3 cloves garlic, diced
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup extra virgin olive oil

Place all ingredients in a blender and blend until smooth. Place in a zip lock bag with steak or chicken (about 1 1/2 pounds). Let stand on counter 1 hour, turning occasionally. (You can marinate in the fridge overnight also)

Remove meat from bag, wiping excess marinade off. Spray both sides of meat with oil.

Grill meat as you normally would, to desired doneness. Remove meat from grill and let stand 10 to 15 minutes. Slice very thinly across the grain.  Sprinkle with lime juice if you like. 

DoofusOfTheDay

Cookinbob said:

I have done them, have an amazing marinade recipe which is below.  I cook my meat on the grill itself, and the veggies in CI.  Since your steak is cooked, it might not be quite the same, but worth considering for the future.

2 chipotle peppers in adobo sauce (buy canned at the grocery store)
Zest from one lime (about 2 teaspoons full)
1/4 red onion, chopped
3 cloves garlic, diced
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup extra virgin olive oil

Place all ingredients in a blender and blend until smooth. Place in a zip lock bag with steak or chicken (about 1 1/2 pounds). Let stand on counter 1 hour, turning occasionally. (You can marinate in the fridge overnight also)

Remove meat from bag, wiping excess marinade off. Spray both sides of meat with oil.

Grill meat as you normally would, to desired doneness. Remove meat from grill and let stand 10 to 15 minutes. Slice very thinly across the grain.  Sprinkle with lime juice if you like. 

Liking the looks of this, but meat already done so will use this in the future!

henapple

Flat iron steak makes a great fajita. Try Stubbs beef marinade. Lowrys has several marinades for chicken that's good. Tequila Lime is good. 

DoofusOfTheDay

Time to break in my new cast iron:



Well how about we add some veggies:


How about a little lime with the mix and serve it up:


A little siracha mayo:

SmokeyPitt

Looks spot on!  That is a perfect pan for the large egg.  Looks like you did a great job on the seasoning.  

That is the 16" from Cabela's right?  More people need to know of this and stop cutting handles off of their CI.  

DoofusOfTheDay

SmokeyPitt said:

Looks spot on!  That is a perfect pan for the large egg.  Looks like you did a great job on the seasoning.  

That is the 16" from Cabela's right?  More people need to know of this and stop cutting handles off of their CI.  

Correct.  16" from Cabela's.

TexanOfTheNorth

Those look great! But, gotta ask... is that cheese whiz?

DoofusOfTheDay

TexanOfTheNorth said:

Those look great! But, gotta ask... is that cheese whiz?

Siracha mayo silly boy

TexanOfTheNorth

DoofusOfTheDay said:

TexanOfTheNorth said:

Those look great! But, gotta ask... is that cheese whiz?

Siracha mayo silly boy

Ok... good to know. You said it was your first time so, just wanted to make sure! 

Grillin_beers

@DoofusOfTheDay great looking fajitas man! Thanks for sharing!  I like that cast iron skillet and might have to pick one up.  Can't wait to see how good your second batch of fajitas look!