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Quarantine Cook 2: Tequila Lime Steak Fajita Bowls

Fajita bowls are consistently in the meal rotation at our house.  The usual protein suspects are chicken or leftover pulled pork, but this round I decided to finish off a handful of steaks my better half purchased from a door to door salesman.  These steaks were barely 1/2" thick, so great candidates for a quick tequila & lime marinade with a hot and fast cook.  The results were satisfying for days.  I have to add that we love the instant rice/quinoa packets you can get from Costco as the base of the bowls.


Lakeville, MN

Comments

  • lkapigianlkapigian Posts: 6,231
    Nice, looks like a great meal
    Visalia, Ca
  • dmchicagodmchicago Posts: 2,002
    1/2 " steaks you say?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • dmchicago said:
    1/2 " steaks you say?
    I may have been a bit dramatic, but definitely nowhere near the thickness I want in a T-bone.  The slice on the left of the picture/bowl was a pre-peppered sirloin, the slice on the right of the bowl was from a T-bone.
    Lakeville, MN
  • dmchicagodmchicago Posts: 2,002
    Your cook is beautiful.

    The 1/2" steak comment refers to a thread from bygone days that went koo-koo.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • That looks awesome! Would you mind sharing your marinade recipe/process please?

    Cheers,
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
  • td66snrftd66snrf Posts: 1,725
    Every once in awhile we'll get one of those guys trying to sell meat a reduced price. I just tell them I'm a vegetarian. Stops them right in their tracks. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • That looks awesome! Would you mind sharing your marinade recipe/process please?

    Cheers,
    I'm a bit of a mad scientist when it comes to my brines/marinades and measuring.  Here's an approximation from this go around.

    Tequila Lime Marinade
    1 Shot Tequila Blanco
    1 Lime - juiced
    1/2 Lime - zested
    2 Ts Taco seasoning - "homemade" preferred
    3 Ts EVOO
    3 Garlic cloves - minced
    2-3 Ts Cilantro - chopped

    Let marinade a few hours
    Grill direct - hot and fast
    Let rest
    Cut across grain
    Yada Yada Yada

    As for the fajita veggies, this is my favorite method (semi-adapted from Serious Eats):
    Preheat oven to 425
    Toss sliced Bell Peppers and Onions with EVOO + Salt + Pepper
    Spread evenly on baking sheet lined with tin foil
    Bake at 425 - stirring every ~10 minutes for 25-30 minutes
    *If you like more charring, broil for the last 5-10 minutes

    Lakeville, MN
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