I have been using Kenji’s fajita recipe since I got my grill in 2016 and it has been okay, but I think there may be better. It uses soy and I feel like the soy flavor is not the best for this recipe.
So, I was cooking some 3/4-inch ribeye steaks one night. I started some charcoal in a charcoal chimney to toss on my trusty Weber Kettle because I wanted max
My fajitas are very basic. What ever cut of beef I choose is dusted with Meat Church Fajita Seasoning and grilled hot and fast. Next I heat a CI skillet with a bit of avocado oil to very hot then add sliced yellow onion and sliced bell pepper . These are going to cook fast and in order to have the flavor I want they need to caramelized a bit. As the vegetables near their finish I squeeze the juice of a lime over them. The juice will really sizzle and creates a great flavor. These are the old basic cowboy cook fajitas with the addition of the Meat Church seasoning. The Mexican cowboys I knew squeezed lime over a lot of the things they grilled. They weren’t using a Webber. It was 4 rocks and a piece of expanded metal over a bed of burned down mesquite coals.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
For as much as I love Southwestern, I don’t make these at home. I checked Rick Bayless’s recipe for steak tacos, and he uses Worcestershire.
When I order these out, I have a strong preference for chicken fajitas over steak. If you’re just looking to break out of the mold, maybe start there. The rest of it is pretty simple, like don’t cook the peppers and onions to mush. Have fun experimenting!
Meathead’s tastes and mine are nearly identical. I also agree that the sear is a key to the flavor. The final product depends on how hot you can get a fire, and how close you can get the meat to that fire. Meathead’s method maximizes that. 🔥
I do my own rubs, but the recommended retail rubs are tried and true.
If you want to explore and experiment - TexMex, Carne Asada, Cuban Skirt Steak are all excellent choices.
There are subtle, but noticeable differences. If you compare the recipes, you can easily see the basic foundation, and then what makes them unique.
I took recipes from the web and adjusted the heat, salt and other spices to our family preference, but kept their unique flavor profile the same. If I don’t have the exact ingredients, I substitute what I have on hand. 😎
I'll be a contrarian. I love using soy sauce on fajitas/skirt/flank. My go-to marinade is very simple.....equal parts soy sauce, lime juice, and vegetable oil. Marinate for at least 4-8 hours. If I am cooking on the grill rather than a cast iron pan, I often add some Mexican oregano, cumin, and pepper to it.
To me, the soy sauce does not make it taste Asian, but rather enhances the beefy flavor.
Imagine soy sauce enhancing flavor with 26 pounds of sodium per drop. (I'm picking up on your sarcasm.....we'll I hope so cause I'm laying it on pretty thick)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
In case you're looking for a nice fajita seasoning, I have a recipe that I think is pretty good. It's not a big departure from the standard, but if you have the stuff already it's free!
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