Cooking for a friend, made the best fajitas yet!

Cookinbob · August 2014

A neighbor suffered a heart attack about 3 weeks ago. He is home and recovering well, but neighbors have been taking turns cooking dinner for the family each night (parents plus 4 teenaged kids). Of course it had to be cooked on the Egg, we decided on Fajitas.

I went looking for a marinade recipe, and found an interesting one that used lime zest rather than lime juice, saying that citrus juice makes meat tougher. It also used chipotle peppers in Adobo sauce, and sounded good, so I rolled with it. Did 6 chicken breasts and two steaks. Marinated for a couple of hours then did the chicken breasts raised direct along with a CI pot of black beans and rice. Egg was full, so I did the onions and peppers on a side burner in my 12" CI skillet. When the chicken was done, I opened the lid, lowered the grate, and gave the steaks a good sear.

Most of the food went to the neighbors, but we kept dinner for ourselves, and of course I stole a few bites while slicing.

The chicken and steak were INCREDIBLE. great seasoning, tender, juicy. I want to do this again without the tortillas and just eat the steak. Here is the marinade recipe if anyone wants to try it.

2 chipotle peppers in adobo sauce (buy canned at the grocery store)
Zest from one lime (about 2 teaspoons full)
1/4 red onion, chopped
3 cloves garlic, diced
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup extra virgin olive oil

Place all ingredients in a blender and blend until smooth. Place in a zip lock bag with steak or chicken. Let stand on counter 1 hour, turning occasionally. (You can marinate in the fridge overnight also)

buzd504 · August 2014

I find that strange about the zest rather than lime juice. I always understood that acid tenderizes meat.

Regardless, that sounds great. I love chipotles in adobo sauce. I'm going to try that.

anzyegg · August 2014

Great thing to do for the family. Great looking food.

stv8r · August 2014

looks delicious! I understand pineapple juice excels at tenderizing....might be worth a try also

henapple · August 2014

Nice job on the cook and helping the friends.

Mattman3969 · August 2014

Looks awesome Bob!! Side burner, what side burner?? That's what the small is used for at my house

Cookinbob · August 2014

buzd504 said:

I find that strange about the zest rather than lime juice. I always understood that acid tenderizes meat.

Regardless, that sounds great. I love chipotles in adobo sauce. I'm going to try that.

Here is a link to the recipe post that discussed juice versus zest. I had no preconceived opinion, but this made a good case for the method. I was real happy with the outcome.

Cookinbob · August 2014

Mattman3969 said:

Looks awesome Bob!! Side burner, what side burner?? That's what the small is used for at my house

Yeah, and I do have a small, but this was a tight schedule, and I really thought through how I would accomplish this all given the time I had (needed to deliver the dinner between 5:30 and 6, and I work!) I was happy to cook it all outside, and 75% on the egg! I did not use the microwave or a crockpot!

Mattman3969 · August 2014

Jus messin with ya man!! I still use the side burner as well.

Grillin_beers · August 2014

Congrats on the cook man... Looks great!

SmokeyPitt · August 2014

They look great and good on you for helping out a neighbor.

KenfromMI · August 2014

Citrus juice is a natural tenderizer I always thought. That's why you can turn chicken and fish into mush if you marinate it too long in lemon or lime juice.

NervousDad · August 2014

I've alway had a problem marinating chicken too long with lime/lemon/vinegar. It get a "snap" to it when you bite it kind of like a hot dog. I'll give the zest a shot.

lakewade · August 2014

Those fajitas look great.

I've also had great luck using simple, cheap pineapple juice (one of those big cans) as a marinade for chicken and pork. It doesn't turn the meat to mush, even over days in the fridge, and I like the subtle flavor it adds. It's my go to choice - got pork and wings marinating in it now as a matter of fact.

Eggcelsior · August 2014

lakewade said:

Those fajitas look great.

I've also had great luck using simple, cheap pineapple juice (one of those big cans) as a marinade for chicken and pork. It doesn't turn the meat to mush, even over days in the fridge, and I like the subtle flavor it adds. It's my go to choice - got pork and wings marinating in it now as a matter of fact.

Hooray bromelain!

Cookinbob · August 2014

I searched the web for some "scholarly" rather than word of mouth info, and it seems that strongly acidic marinades will make meat tougher. Mildly acidic marinades are not a problem. Ceviche is an example of a highly acidic marinade which cures seafood, and definitely toughens it up. Pineapple is considered weakly acidic, so does not have this effect. Marinades with enzymes will tenderize meat by partly digesting it (Eww). I think any self respecting egghead would avoid this in favor of an appropriate cooking method.

Anyways the zest marinade was the tastiest I ever did. I will do it again, probably won't try juice (at least not lime or lemon).

BRush00 · August 2014

Cookinbob said:

Marinades with enzymes will tenderize meat by partly digesting it (Eww). I think any self respecting egghead would avoid this in favor of an appropriate cooking method.

Anyways the zest marinade was the tastiest I ever did. I will do it again, probably won't try juice (at least not lime or lemon).

Marinades with Enzymes that tenderize is really a similar process to ageing meat. The bacteria tenderize by starting to break down the meat. Not a bad thing at all.

The zest however is interesting and something I've known for awhile now - Michael Smith taught me that there's actually more lime flavor in the zest than there is in the juice. With that one tip, my Vodka-Tonics are 1000% better than they were with just juice!

Smokinpig · August 2014

I tried your marinade tonight on 2 pounds of flat iron steak. That is a keeper tons of flavor. Thanks.

Cookinbob · August 2014

Glad you liked it!

GreenWave36 · August 2014

You mean 2 of the 7oz cans of the chipotle peppers on adobo sauce? Or two of the actual peppers? Thanks - I am unfamiliar with this product.

KenfromMI · August 2014

Greenwave, I've been using them for years. They are great, I use them in my chili recipes as well. I'm sure it's two peppers with whatever Adobo sauce sticks to them. You wouldn't be able to eat it with two cans.

Cookinbob · August 2014

GreenWave36 said:

You mean 2 of the 7oz cans of the chipotle peppers on adobo sauce? Or two of the actual peppers? Thanks - I am unfamiliar with this product.

@KenfromMI is right. Two peppers from the can.

GreenWave36 · August 2014

Just made this... The marinade is outrageous. I am on vacation and did on a gasser - what is the best way to do skirt steak on the egg? Will def be using this recipe again.

Cookinbob · August 2014

Glad you liked it! I have not done skirt steaks on the egg, but from all I have read, a quick sear would be the preferred method as skirt steak supposedly cooks quickly. Others on the forum should be able to confirm.

jcaspary · August 2014

Nice job, looks great!!! Thanks for the recipe.

Cooking for a friend, made the best fajitas yet!

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