OT: wanting ideas to up my fajitas game: OT

RRP

I'd really like some suggestions for commercial fajitas seasoning. The meat I used last night was flank steak that I cut in thin strips across the grain. I have tried a couple brands, but so far no  great shakes. What wasn't pictured here were refried beans, sour cream and mozzarella. Any ideas would be appreciated! BTW the perspective of this shot is misleading as the plates were the same size and the meat had more volume than the veggies!

BGEChicago

I use flank for mine as well, you may laugh at my next suggestion:



I marinate my flank for a few hours they while they are in the pan I generously hit them with this:


Btw.... I also tenderize the flank with this:



Thanks...

Jeremiah

Big fan of dizzy pigs fajita. 

Dobie

I prefer skirt, use Badia dry and wet seasoning. Veggies cook down, use more.

pgprescott

My favorite is fajitaish from Dizzy Pig. My technique is to use flat iron (flank is more traditional) and cook the protein whole (med rate) and then slice just before serving. I also use the fajitaish as a seasoning for the onions and bell peppers. I like to use various bell peppers to add color to the dish. I grill in a basket or brown in a sauté pan the sliced veg. It’s basically deconstructed fajitas as the ingredients are not combined until they hit the tortilla. 

I just feel the flat iron cooked whole combined with keeping the ingredients separated until service elevates a traditional dish. The meat doesn’t overcook and stay moist and tender. 

Good luck Ron. I know my tastes aren’t the same as everyone else’s, but it works for my family.  

RRP

Thanks guys. I was hoping I would get my point across that it wasn't the cut of beef (and IT is beef and not chicken!) but instead the seasoning and recommendations for commercial brands were welcome!

BGEChicago

pgprescott said:

My favorite is fajitaish from Dizzy Pig. My technique is to use flat iron (flank is more traditional) and cook the protein whole (med rate) and then slice just before serving. I also use the fajitaish as a seasoning for the onions and bell peppers. I like to use various bell peppers to add color to the dish. I grill in a basket or brown in a sauté pan the sliced veg. It’s basically deconstructed fajitas as the ingredients are not combined until they hit the tortilla. 

I just feel the flat iron cooked whole combined with keeping the ingredients separated until service elevates a traditional dish. The meat doesn’t overcook and stay moist and tender. 

Good luck Ron. I know my tastes aren’t the same as everyone else’s, but it works for my family.  

pgprescott said:

My favorite is fajitaish from Dizzy Pig. My technique is to use flat iron (flank is more traditional) and cook the protein whole (med rate) and then slice just before serving. I also use the fajitaish as a seasoning for the onions and bell peppers. I like to use various bell peppers to add color to the dish. I grill in a basket or brown in a sauté pan the sliced veg. It’s basically deconstructed fajitas as the ingredients are not combined until they hit the tortilla. 

I just feel the flat iron cooked whole combined with keeping the ingredients separated until service elevates a traditional dish. The meat doesn’t overcook and stay moist and tender. 

Good luck Ron. I know my tastes aren’t the same as everyone else’s, but it works for my family.  

Do you marinate in any way before cooking? This looks interesting, I think I'll try it!~

pgprescott

@BGEChicago I don’t.

The rub is top notch and combined with the natural flavor of a medium rare flat iron, it’s unbelievable. I’m sold on this technique. I know it’s not traditional but I find it way better than the traditional style. 

Mattman3969

I generally use Skirt Steak for fajitas.  Maybe you should try a different cut. 

SGH

@RRP
Im certainly not a Fajita God, but this works for me. 

RRP

Mattman3969 said:

I generally use Skirt Steak for fajitas.  Maybe you should try a different cut. 

I have tried sirloin, skirt as well as this flank steak last night. What I am asking for are recommendations for seasoning the meat/veggies.

BGEChicago

pgprescott said:

@BGEChicago I don’t.

The rub is top notch and combined with the natural flavor of a medium rare flat iron, it’s unbelievable. I’m sold on this technique. I know it’s not traditional but I find it way better than the traditional style. 

Yeah, that is where I might be messing up, I like med to med rare and mine are well done.... overcooking and not letting the beef really shine through...

Mattman3969

RRP said:

Mattman3969 said:

I generally use Skirt Steak for fajitas.  Maybe you should try a different cut. 

I have tried sirloin, skirt as well as this flank steak last night. What I am asking for are recommendations for seasoning the meat/veggies.

Shut yo mouth Matt!!! Lol

RRP

Mattman3969 said:

RRP said:

Mattman3969 said:

I generally use Skirt Steak for fajitas.  Maybe you should try a different cut. 

I have tried sirloin, skirt as well as this flank steak last night. What I am asking for are recommendations for seasoning the meat/veggies.

Shut yo mouth Matt!!! Lol

Come on, Matt...I never said THAT! 

GATraveller

I like flap steak with Dizzy Pig Fajita-ish. I season 24-48 hours in advance. Cook to 115 IT. 

GGrillin'

I like a combination of Dizzy Pig Fajitaish and Cow Lick.

WeberWho

Even changing up the flour tortilla makes a big difference on overall flavor. I'm a fan of the tomato basil tortillas. 

alaskanassasin

Cheddar cheese for us.

SGH

pgprescott said:

 

That looks mighty fine my friend👍

xfire_ATX

Generally we are lazy and buy the HEB pre-marinated packages.  When we arent that lazy we generally just season Chicken or Beef (Skirt) in Italian Dressing for 4+ hours and dont add any additional seasoning.

As someone else said I am all in the adders- onions, peppers, salsa- thats what makes the Fajita.

Botch

Ron, are you cooking the meat on the Egg or a flattop?  Seeing you've cut the meat raw in the OP, I'm guessing the latter, and I would think that would change the marinade/rub equation considerably.  

Eggcelsior

Mickey mentioned this stuff before and I was able to snag it when visiting my FIL in Texas. Gets me closest to the “restaurant” fajita flavor, along with splashing some soy sauce on the griddle right before finishing the meat to add some extra umami.

I try to marinate at least 12 hours. No cheese on mine, but I’d do something other than mozzarella to get more sharpness/bite.

GATraveller

I sprinkled this on mine right before grilling last time. Really liked the added flavor. 

tarheelmatt

I like to make a nice paste marinade that consist of cumin, coriander, salt, pepper, ancho chile powder, olive oil, and lime juice. 

I also us the same spices above for the veggies too. Hit them with lime at the end to bring out those flavors. 

Hit the meat with lime too. Tip, grill the lime too , flesh down .Brings out more of the juice and a chared flavor to. Nice layers. 

Cheese. Mozzarella cheese isn't for fajitas. Use Monterey jack, Colby, pepper jack, oaxoca cheese, and even some cheddar. 

We use a blender of cheeses most times of Jack and colby and or cheddar. 

GrillSgt

GrillSgt

You should also use at least 1/2 if not 100% poblanos for your peppers. 

lkapigian

Marinate with SPG Lime Juice Police Oil. Diced White Onion and Cilantro....Leave meat Whole cook hot and Fast over and Open Flame...,Then Cut across grain , add more of you onion,and cilantro ...if you want the sizzling fajita get a cast iron raging hot and toss the already cooked meat on there for an additional char, drizzle with a squeeze of lime...youll thank me later

Top with whatever grilled veggies you like...

Spaightlabs

Mozzarella on fajitas?  Not even in Italy.  That is clinically insane, possibly criminal behavior.

Like @tarheelmatt I make a marinade by just throwing some ingredients together without a lot of measuring.

Avocado oil (handles high heat w/o oxidizing and much higher smoke point)
apple cider vinegar
coconut aminos
worscestershire
fish sauce
lime juice
garlic (at least a whole head, sliced)
cumin (quite a bit) 
red pepper flakes or cayenne
ginger
onion

put the meat and veg in a gallon ziploc and let it marry - I let it go 24 hours and then into hot cast iron.

thetrim

Maybe just go to Chili's?

tarheelmatt

tarheelmatt said:

I like to make a nice paste marinade that consist of cumin, coriander, salt, pepper, ancho chile powder, olive oil, and lime juice. 

I also us the same spices above for the veggies too. Hit them with lime at the end to bring out those flavors. 

Hit the meat with lime too. Tip, grill the lime too , flesh down .Brings out more of the juice and a chared flavor to. Nice layers. 

Cheese. Mozzarella cheese isn't for fajitas. Use Monterey jack, Colby, pepper jack, oaxoca cheese, and even some cheddar. 

We use a blender of cheeses most times of Jack and colby and or cheddar. 

Forgot to add to the above spices, garlic powder and onion powder. 

Spice mix would consist of: salt, pepper, garlic, onion, cumin, coriander, ancho chile powder. 

Rub that into the meat with lime juice and olive oil. Use the same spices on veggies and more on the meat while cooking. 

Also, I like to cook the meat whole, then slice. To each their own in that point. 

Did this a couple weeks ago with tacos. Same can be done for fajitas. 

https://youtu.be/EXFKA6RlSZ8

Brisket_Fanatic

Penzys Fajitas seasoning is pretty dang good