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Viva Fajitas!!!
pgprescott
Posts: 14,544
well, time for the old stand by, steak fajitas. Flat iron steak and veggies all seasoned with Fajitaish by Dizzy Pig. Egg getting ready for the veg. 
Comments
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Looks good man! Bring it home!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Veg is on. Oh, adult beverage is poured. Now we can truly begin.
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Looks like it's go time enjoy looks greatLarge egg panhandle of florida
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I am actually thinking of making steak fajitas tonight. I was going use a sirloin steak and cook it in a CI skillet, but wonder if I ought to grill it first to rare then slice to cook with the veggies. Looks great, by the way.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I'm a big fan of cooking the proteins whole then slicing. It seems to keep the meat more moist and tender. Good luck. Looking forward to it.Ladeback69 said:I am actually thinking of making steak fajitas tonight. I was going use a sirloin steak and cook it in a CI skillet, but wonder if I ought to grill it first to rare then slice to cook with the veggies. Looks great, by the way. -
Nice! I can never get enough of fajitas.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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If you have a good butcher, hanger steak is a fantastic choice for fajitas. The cut is ugly (to some) and irregular but tastes great, so old school butchers would keep them for themselves. It is a bit more tender and juicy than skirt steak, the traditional fajita meat.
That is a great looking cook. Thanks for posting it(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Yeah, I'm a big fan of the flat iron steaks for fajitas and almost anything else for that matter. I cook them and serve family style often. Thanks for the praise.20stone said:If you have a good butcher, hanger steak is a fantastic choice for fajitas. The cut is ugly (to some) and irregular but tastes great, so old school butchers would keep them for themselves. It is a bit more tender and juicy than skirt steak, the traditional fajita meat.
That is a great looking cook. Thanks for posting it -
Same here. We live in a heavily Hispanic area, relative to our surroundings, and have yet to have anything close to our egged version. We fix them at least every couple weeks for us, usually more frequent. Cheers.caliking said:Nice! I can never get enough of fajitas. -
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Great job, I use Hanger when it's available as well.
thanks for sharingAtlanta, GA - LBGE - -
I did just that. It came out great. Posted it a few minutes ago. My son liked it a lot, he kept sneaking pieces of the steak rare before I mixed it in. He ate it rare no ketchup. Maybe I need to cook all his steaks rare from now on.pgprescott said:I'm a big fan of cooking the proteins whole then slicing. It seems to keep the meat more moist and tender. Good luck. Looking forward to it.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
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