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Flat iron fajitas
Slabotnick
Posts: 215
Made some flat iron fajitas last night. Marinated in pure orange juice, several shots of tequila, the beef was heavily seasoned with dizzy dust, garlic pepper, and cumin. I kept in a plastic tub for about 8 hours. Then fired up my large to 600 degrees and cooked direct for about 11 minutes total. Let rest for 5 minutes then cut. Very tender and great flavor.
Flavor was great, had sautéed veggies and fresh corn tortillas to go with it. My wife also makes a jalapeño ranch dip from a Chuy's recipe that we love. Very addicting.
Flavor was great, had sautéed veggies and fresh corn tortillas to go with it. My wife also makes a jalapeño ranch dip from a Chuy's recipe that we love. Very addicting.
Comments
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Nice work.
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I like that a lot !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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@Slabotnick
Flatiron is one of my very favorites when cooked to this side of rare. Yours looks excellent my friend. For not ruining a good flatiron by over cooking:
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. -
Looks great bro. Love doing skirt/flat iron fajitas.Large and Small BGECentral, IL
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PERFECT!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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