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OT: wanting ideas to up my fajitas game: OT
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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!
Re-gasketing America one yard at a time.
Comments
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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:
Btw.... I also tenderize the flank with this:
Thanks...
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
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I prefer skirt, use Badia dry and wet seasoning. Veggies cook down, use more.Jacksonville FL
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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.
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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!Re-gasketing America one yard at a time.
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pgprescott said: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!~pgprescott said: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. Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
@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. -
I generally use Skirt Steak for fajitas. Maybe you should try a different cut.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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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.Mattman3969 said:I generally use Skirt Steak for fajitas. Maybe you should try a different cut.Re-gasketing America one yard at a time. -
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...pgprescott said:@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.Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
Shut yo mouth Matt!!! LolRRP said:
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.Mattman3969 said:I generally use Skirt Steak for fajitas. Maybe you should try a different cut.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Come on, Matt...I never said THAT!Mattman3969 said:
Shut yo mouth Matt!!! LolRRP said:
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.Mattman3969 said:I generally use Skirt Steak for fajitas. Maybe you should try a different cut.Re-gasketing America one yard at a time. -
I like flap steak with Dizzy Pig Fajita-ish. I season 24-48 hours in advance. Cook to 115 IT.
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2 Large
Peachtree Corners, GA -
I like a combination of Dizzy Pig Fajitaish and Cow Lick.Gil Gowing
Clermont, FL
Large BGE - MiniMax BGE -
Even changing up the flour tortilla makes a big difference on overall flavor. I'm a fan of the tomato basil tortillas.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
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.XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
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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.
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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. -
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 -
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 - The Hungry Hussey
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You should also use at least 1/2 if not 100% poblanos for your peppers.
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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 @lkapigian -
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.
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Maybe just go to Chili's?
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Forgot to add to the above spices, garlic powder and onion powder.tarheelmatt said: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.
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.
https://youtu.be/EXFKA6RlSZ8
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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Penzys Fajitas seasoning is pretty dang good
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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