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This is my quick and easy version of fajitas. It features thin pieces of shaved steak seasoned and cooked in a hot skillet or griddle. You get a lot of delicious, crispy edges this way with more of the Maillard reaction for flavor.
Fajitas with shaved steak, peppers, onions, and chipotle-lime crema.
Normally, I will either marinade or dry brine a whole flank or skirt steak, then grill it and slice it for fajitas. But for this version, I take a pound of shaved steak and cook it like I would for Philly steak and cheese. I season it with a Southwestern or fajita seasoning as it is cooking so no time is needed for marinating or dry-brining.
Make the Chipotle Lime Crema. Whisk the crema, chipotle puree, and lime juice together. Taste for heat and seasoning. Add more puree and a pinch of salt as desired. Can be made up to a day in advance, keep refrigerated.
Preheat the grill and skillet to 400°f. Get the grill stabilized at 400°f for about 15 minutes. Place a grill-safe cast-iron skillet or griddle in the grill about 5 minutes before starting to cook.
Cook the tortillas. Place the tortillas, 1 or 2 at a time, in the skillet for about 10-15 seconds per side. When the tortilla starts to puff up, it is time to pull it. A tortilla warmer works wonders for keeping them soft and warm.
Cook the onions and peppers. Drizzle about a tablespoon of oil in the skillet and add the onions and peppers. Season with 1 tablespoon of the Dirty Gringo. Stir and toss the veggies and cook until tender, about 5-8 minutes. Remove to a bowl and keep warm.
Cook the steak. Drizzle more oil in the skillet and add the steak. Season with the remaining tablespoon of Dirty Gringo, toss to coat and cook until there is no more pink left.
Serve. Return the veggies to the skillet, remove the skillet from heat, and serve the meat and veggies in the tortillas, topping with the chipotle lime sauce.
Yield: 6 fajitas
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 20 mins.
Total time: 35 mins.
Tags: Tex-Mex, Fajitas, Southwestern
I cooked this one in one of our large Big Green Eggs. I still absolutely love my Challenger Designs Torch cart. Having my tools and supplies at arms-length in dry-storage makes grilling so much easier.
I'm a big fan of the Dirty Gringo rub. The BBQ Pro Shop sums it up perfectly: "Dirty Gringo is a slow-burning fuse of southwest flavors layered with smoky peppers combined with savory and slightly sweet elements that leads to flavor-packed meals"
I buy my Bertolino Shaved Steak at Food City. I have found that it is excellent for steak sandwiches, steak and eggs, stir fry, and Tex-Mex foods like this recipe.
Cook the tortillas just long enough so that they begin to puff up.
The smell of onions and peppers on hot cast-iron always makes my mouth water, whether it's a sausage dog at a carnival or fajitas at home.
Yeah, that's leftover snow on the railing. People often ask about that unique grill grate. That is from Craycort and IMO it's one of the best accessories you can buy for a Big Green Egg or other kamado grill.
Don't be shy with the seasoning. I was surprised how much I could get away with until Alexis pointed out that I used about the same amount you would use for a pound of ground beef for taco meat.
Ready to eat!
I made the crema spicier than I normally do and Alexis and I liked it better that way. I'll bump it up a notch from now on.
This is my new go-to method for fajitas, I've made them this way the last three times. I love the quick cook, the big-time flavor, and the crispy edges.
