Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Saturday's Steak Fajitas
Options
NibbleMeThis
Posts: 2,295
I have a fajita recipe that is my absolute favorite and have made time and time again but tonight we tried out Dizzy Pig's somewhat new Fajita-ish rub on a skirt steak.
First we made homemade tortillas, a first for us. I see why you guys take the time to make these, they are very good and not as difficult as I thought.
Set up my Egg for direct heat at 500f. Rubbed the steaks down with a little lime juice and then seasoned one with Dizzy Pig and the other with Badia brand fajita seasoning. I tossed some sliced bell peppers and onion with lime juice, oil, and fajita seasoning. I grilled the steaks 4 minutes per side and cooked the veggies at the same time.
Veggies finished at about 6 minutes. I you like them charred they would finish at the same time as the steaks.
With skirt steaks, the grain runs side to side instead of lengthwise. So to cut against the grain for tenderness, cut into 3-4 inch pieces lengthwise, turn each piece a quarter turn and slice. (I know most everyone knows that but recently saw someone slice it lengthwise...CHEWY!)
Served them with Mexican rice and refried beans. Not too shabby at all.
Not being a Dizzy Pig homer but all 5 of us liked the steak seasoned with Fajita-ish better than the Badia one, but they were both good.
Now I have to get ready to cook some sriracha wings for the FSU/NC State game. Hope you all are having a great weekend!
First we made homemade tortillas, a first for us. I see why you guys take the time to make these, they are very good and not as difficult as I thought.
Set up my Egg for direct heat at 500f. Rubbed the steaks down with a little lime juice and then seasoned one with Dizzy Pig and the other with Badia brand fajita seasoning. I tossed some sliced bell peppers and onion with lime juice, oil, and fajita seasoning. I grilled the steaks 4 minutes per side and cooked the veggies at the same time.
Veggies finished at about 6 minutes. I you like them charred they would finish at the same time as the steaks.
With skirt steaks, the grain runs side to side instead of lengthwise. So to cut against the grain for tenderness, cut into 3-4 inch pieces lengthwise, turn each piece a quarter turn and slice. (I know most everyone knows that but recently saw someone slice it lengthwise...CHEWY!)
Served them with Mexican rice and refried beans. Not too shabby at all.
Not being a Dizzy Pig homer but all 5 of us liked the steak seasoned with Fajita-ish better than the Badia one, but they were both good.
Now I have to get ready to cook some sriracha wings for the FSU/NC State game. Hope you all are having a great weekend!
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
-
Great pics, Nibble, thanks! They look delicious!I've not yet tried making my own tortillas (I make my own pasta all the time); something for the bucket list..._____________
Tin soldiers and Johnson's coming...
-
Botch
The hardest part was finally buying a tortilla press. We used masa harina flour that you can get in a lot of grocery stores now instead of true masa.
We followed this post about making them: http://www.mexicoinmykitchen.com/2009/02/how-to-make-corn-tortillascomo-hacer.html
And it gave us everything we needed. It was actually easy. Next time I want to try seasoning the dough with a little chipotle powder just for kicks.
Now....I have to try pasta:) Do you use a dedicated machine or just a stand mixer attachment?
Knoxville, TN
Nibble Me This -
Really nice Chris! Haven't had the opportunity to try fajita-ish...looking forward to it.
Steve
Caledon, ON
-
Nice looking fajitas. I like to use some tomatillos with the onions and peppers. Adds a little sweetness.
-
NibbleMeThis said: Now....I have to try pasta:) Do you use a dedicated machine or just a stand mixer attachment?_____________
Tin soldiers and Johnson's coming...
-
You can buy a motor for the Atlas. Makes it a lot easier
Steve
Caledon, ON
-
Thanks Botch. Since I don't already have an Atlas, I think I'll pull the trigger on the KA attachment.
We almost bought it when we got the thing, but I felt a meat grinding attachment was more important!
Knoxville, TN
Nibble Me This -
Food looks fantastic and gosh you take amazing pics!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
-
Where can I find that AMAZING grill?? I made fajitas for dinner tonight, and that would have made life so much easier.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
-
Great looking cook and great looking pix. I too like that grate system. I haven't seen it before. Who makes it? TIA.
Jim -
I am also wondering about the grate. That looks great.Cheers
-
I think that's the Craycort gate.
http://www.cast-iron-grate.com/
Great pics, looks delicious, as usual, nibble
______________________________________________I love lamp..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum