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Fa-Hee-Tahs
FaceDance
Posts: 291
Started with a well rubbed 1.5lb flat iron steak. 250 degrees raised indirect until 100 internal temp and then pulled, wrapped, and sliced. Meat added to vegs for a few minutes.
South Florida - Large BGE (DOB: 12/07/2013)
Comments
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Nice looking faquitas. I really like the cast iron on the Egg.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Love the idea of undercooking and then finishing with the veg, will have to try this. Looks great,
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Love flat iron steak, looks great.
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Interesting go at a reverse sear type with flat iron. Appears to have worked for you.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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They look great! Looks like one onion got away
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
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The only thing I do different from you is that I cook the flat iron to midrare and the veg separately. Then I slice the midrare steak and assemble the fajitas. Of course I'm a red meat eater. Yours look great. You must have picked up some great flavor using the cast iron. Nicely done. Hard to beat this one!
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Great looking pan of food right there-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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