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OT: wanting ideas to up my fajitas game: OT

RRPRRP Posts: 22,523
edited December 2 in Off Topic
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!


L, M, S &  Mini

Ron
Dunlap, IL
«1

Comments

  • BGEChicagoBGEChicago Posts: 194
    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:
    Fajita-ish Mexican Seasoning

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

    Image result for meat tenderizer

    Thanks...

    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • DobieDobie Posts: 2,614
    I prefer skirt, use Badia dry and wet seasoning. Veggies cook down, use more.
    Not playing well with others in Jacksonville FL
  • RRPRRP Posts: 22,523
    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!
    L, M, S &  Mini

    Ron
    Dunlap, IL
  • BGEChicagoBGEChicago Posts: 194
    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.  
    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!~
    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • pgprescottpgprescott Posts: 11,202
    @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. 
  • Mattman3969Mattman3969 Posts: 8,392
    I generally use Skirt Steak for fajitas.  Maybe you should try a different cut. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SGHSGH Posts: 25,431
    @RRP
    Im certainly not a Fajita God, but this works for me. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • RRPRRP Posts: 22,523
    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.
    L, M, S &  Mini

    Ron
    Dunlap, IL
  • BGEChicagoBGEChicago Posts: 194
    @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...
    Chicago, IL BGE XL BGE Mini Webber Charcoal
  • Mattman3969Mattman3969 Posts: 8,392
    RRP 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

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • RRPRRP Posts: 22,523
    RRP 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! 
    L, M, S &  Mini

    Ron
    Dunlap, IL
  • GATravellerGATraveller Posts: 6,314
    I like flap steak with Dizzy Pig Fajita-ish. I season 24-48 hours in advance. Cook to 115 IT. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • GGrillin'GGrillin' Posts: 60
    I like a combination of Dizzy Pig Fajitaish and Cow Lick.
    Gil Gowing 
    Clermont, FL
    Large BGE - MiniMax BGE
  • WeberWhoWeberWho Posts: 6,766
    Even changing up the flour tortilla makes a big difference on overall flavor. I'm a fan of the tomato basil tortillas. 
  • Cheddar cheese for us.
    South of Columbus, Ohio.
  • SGHSGH Posts: 25,431
     
    That looks mighty fine my friend👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • xfire_ATXxfire_ATX Posts: 602
    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.
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, RTIC 20, Yeti 20 oz Rambler, Yeti Colster, RTIC Lowball

    Not quite in Austin, TX City Limits
  • BotchBotch Posts: 7,027
    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.  

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • EggcelsiorEggcelsior Posts: 14,130


    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.
  • GATravellerGATraveller Posts: 6,314
    I sprinkled this on mine right before grilling last time. Really liked the added flavor. 


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • tarheelmatttarheelmatt Posts: 9,681
    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. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel
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  • GrillSgtGrillSgt Posts: 2,377

    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • GrillSgtGrillSgt Posts: 2,377
    You should also use at least 1/2 if not 100% poblanos for your peppers. 


    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • lkapigianlkapigian Posts: 4,291
    edited December 2
    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...
    Visalia, Ca
  • SpaightlabsSpaightlabs Posts: 2,024
    edited December 2
    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.

  • thetrimthetrim Posts: 7,016
    Maybe just go to Chili's?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • tarheelmatttarheelmatt Posts: 9,681
    edited December 2
    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. 


    ------------------------------
    Thomasville, NC
    My YouTube Channel
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    My Photography Site
  • Penzys Fajitas seasoning is pretty dang good

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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