T1B

Here's how I do 'em. Granted, this from a pittsburgher who can only glean what he can when visiting Cali. I think I do a damned fine job of it if I do say so my damned self though. Nontheless, any input is welcome given that Thursday eve will be fajita night:

I usually buy a London Broil. It marinates reasonably well and so long as I don't overcook it and I do cut it on the bias, it can be very good. I begin marinating it that morning. Marinade:
2 cups soy sauce
1.5 cup red wine vinegar
2 TBS light Karo corn syrup
1-3 TBS tabasco (to taste)

I also marinade onions and red/green peppers in the marinade.

I toss the London Broil onto the grill and cook to medium rare. At the same time, I saute' the marinaded onions and peppers over high heat.

Cut the meat on the bias. For those who want the meat more well done, I toss those into the pan to saute'.

Guacamole- combine the following:
2 avocados (it's damned hard to find good, ripe avocados out here. Most are hard as rocks... which I won't buy)
1 small tomato, diced
2 garlic cloves, minced
1/4 cup cilantro, chopped
salt and pepper to taste
juice of 1/2 lime

Simple, yet very good. Any other ideas?

WTF?

As a Texan, well let's just say that's a funny fucking post.

That sounds like how someone from Pittsburgh would cook Fajitas.

London Broil? Soy Sauce? Karo Syrup?


Oh, Please stop. My sides hurt.


Ok, Ken. Take notes.


start with Flank or Skirt steak. Not a London broil!

Marinate it at least 24 hours. I use the following. No real measurements. Just basically equal parts liquid.

Lime Juice
Lemon Juice
Pineapple Juice
Worcestershire Sauce
Chopped Garlic
Chopped onions
Cilantro
Salt
Pepper
Cumin
2 to 3 shots of Tequila.

Toss it all in a large ziplock. Let it sit overnight and all day.

Take it out and pat it dry. (Wet fajitas steam and get tough)

Place on a smoking hot grill for 3-5 minutes per side depending on thickness.

Remove and squeeze fresh lime juice on top as they sizzle.

I also grill onions (they go on before) at the same time to serve with the fajitas.



You'll thank me!

I used to make NoCal fajitas (i.e. with London Broil or some other similar cut of meat) until the first time I had them made with skirt or flank steak. There's just quite simply no comparison.

Here's what this Texan does:

Flank steak and only flank steak.

Marinade:

1 bottle Corona
1/2 cup tequila
Juice of 3 limes
Juice of 2 lemons
2 small cans pineapple juice
2 T minced garlic
1/2 bunch chopped cilantro
salt
pepper
1 T cumin
1 small onion, processed w/juices
3 jalapeno peppers w/seeds (processed w/onion (only do this when fajitas are for those who like spice)

Like HH, I put it all in a ziploc bag and squeeze all the air out before locking. I let it set at least 24 hours as well turning the bag about halfway through. Then, I pull it out and let it set to get to room temp. Pat dry with paper towells.

I then put it on the smoker with mesquite chunks and cook indirectly at as low heat as I can. Basically, I only put 5/6 chunks in the firebox. This gets the smoke flavor in them without really cooking the meat. Smokes for about 15 minutes.

Next, I get a hot charcoal fire going and cook the meat directly on the coals for about 5 min per side. Once I pull it off the grill, I let it set for about 5 min before cutting it.

Serve with guac, scream, grilled onions and peppers and cheese.

Those flank and skirt steak recipes sound great. But around here we would probably call that carne asada. Pretty much the same thing. I guess it depends on how you serve it.

Mikey wrote:Those flank and skirt steak recipes sound great. But around here we would probably call that carne asada.

That's what Taco Bell calls it too. ;)

IndyFrisco wrote:

Mikey wrote:Those flank and skirt steak recipes sound great. But around here we would probably call that carne asada.

That's what Taco Bell calls it too. ;)

Actually, I'm not familiar with their menu. Is that one of your favorite items?

Mikey wrote:

IndyFrisco wrote:

Mikey wrote:Those flank and skirt steak recipes sound great. But around here we would probably call that carne asada.

That's what Taco Bell calls it too. ;)

Actually, I'm not familiar with their menu. Is that one of your favorite items?

Haven't eaten there since I was drun in college at least 10 years ago. However, I did happen to watch the Super Bowl [Dins]because that's how I roll.[/Dins]

F-


My unbanism is ALWAYS "because that IS how I roll."


Nogs are often too stupid to master contractions that don't involve the word "ai'ight" and "di'int."

So ken, How was the roast Fajitas?

This thread got me in the mood, So I've got a Fajitas marinating as we speak!

Damn. This thread just made me hungry as hell for fajitas.

I've never been able to get the marinade right for flank steak. I'll have to try HH's or Indy's ... and plan ahead!

Headhunter wrote:So ken, How was the roast Fajitas?

This thread got me in the mood, So I've got a Fajitas marinating as we speak!

Never got 'round to it, dammit. Still sittin' in the fridge, is the London Broil. Not even sure that it's good any longer. I refuse to freeze/thaw meat, so its next stop is the trash can for pick-up tomorrow morn. Just had way too much to do last week. I think every day in the household was a free-for-all dinner-wise. None of us were around at the same time.

Will take your recipe under advisement and most likely give it a try. But I'll add, don't crack on the london broil so much. No, it's not a flank steak, but it can still be very good. The minute its overcooked though, forgetaboutit.

You could just toss that meat in the freezer and save it for the next time your daughter gives you a black eye.

Headhunter wrote:So ken, How was the roast Fajitas?

This thread got me in the mood, So I've got a Fajitas marinating as we speak!

HH,
Last night, placed some sirloin into your marinade. Will be having fajitas tonight w/a group of friends. A fascinating report will follow.

Ken,

No smack intended...just curious...do they not have flank steak where you are at? Skirt steak, flank steak, flat iron steak...all goot cuts for fajitas.

Flank



Flat Iron



Skirt



Seeing the pattern? All very flat steaks great for fajitas.

Not for fajitas:

London Grill



Sirloin



What is next?

Ken: Dude, I had the best fajitas lst night. We marinated some beef tenderloin in this awesome marinade, cut it thin along the "bias" and damn were they tasty.

Caption:

Ken seasoning up his roast for Thursday Fajita Night.

IndyFrisco wrote:Caption:

Ken seasoning up his roast for Thursday Fajita Night.

I laughed.

For the record, I didn't but the meat. If I would have, yes, flat or skirt woulda' been the choice. Trust me... given the mood a certain someone was in, I wasn't about to cock off with, "Ummmmmm, are you a fucking idiot?" (Yes, all this coming from someone who last summer used a London Broil... but STILL, I knew it wasn't the best choice at that time)

No matter, given the alcohol consumed, it may as well have been horse meat and IT woulda tasted like it was sent from heaven. The marinade was excellent, HH. Outstanding, thanks. My salsa dropped people to their knees, metaphorically speaking, that is.

Ken wrote:For the record, I didn't but the meat. If I would have, yes, flat or skirt woulda' been the choice. Trust me... given the mood a certain someone was in, I wasn't about to cock off with, "Ummmmmm, are you a fucking idiot?"

I thought you were going through a divorce? Or do you already have a new hausfrau busting your balls?

Great news ken. Now if we can just get you to read labels on meat you're all set. ( I know you didn't buy it...)

Flank steak really does make a difference. I realize you can slice the meat thin, but it doesn't get the same level of flavor.

You're on the right path, though.