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Some More SV Fajitas with Flat Irons......

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  • Some More SV Fajitas with Flat Irons......

    I somewhat recently tried doing fajitas and I used Flank steaks. I never really ever cooked with them or skirt steak. I've always been a big fan of Flat Irons:

    http://www.smoked-meat.com/forum/showthread.php?t=2300

    http://www.smoked-meat.com/forum/showthread.php?t=4880

    and I'd bet there are more. Its a great cut. However, I never thought to use such a great table steak for fajitas until some wonderful folks here suggested it. As such, we were planning on having fajitas tonight. So, when I went steak shopping, flat irons were $1 cheaper that skirts It was a no brainier although I must admit, this is the 2nd time I made the switch.

    So, rubbed down with Rich's JAB, and some balsamic vinegar in there before it got sealed up. Set the bath at 128° for 2 hours.



    Done:



    Sliced it up and then into the CI for a sear after the veggies:



    I added the great juices from the SV bag to the CI for the sear:



    Done:



    Added some steamed tortillas to hold it together with some home made sauce which is something unto itself, and some other fixins and we had dinner:



    It's such a good dinner and if I'm getting flat iron a buck cheaper than skirt steaks, we could do this every night. I literally thought I made enough for leftovers and we had none. It really was the kids, I swear.

    Anyway, thanks for looking and thanks to the forum members for putting me on the right track using flat irons.
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

  • #2
    That looks MMmMmmmMm GuuD!
    Mark
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    • #3
      I love flanks! I'm thinkin' you nailed it Pete... Great foodage, great pics!


      Drinks well with others



      ~ P4 ~

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      • #4
        Looks good
        Jim

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        • #5
          Wow that looks great!
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          • #6
            I have to do this..
            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
            My best asset however is the inspiration from the members on this forum.

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            • #8
              That looks simply awesome! I love a good flat iron but around here they're priced like gold. Can't afford 'em.
              Mike
              Life In Pit Row

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              • #9
                Thanks Everyone as I appreciate it, really!

                That said, here's the recipe for the sauce. I use a stick blender but this stuff is fantastic and can be used with many things including a salad dressing.

                Fajita Mix:
                1 cup of mayo
                1 /2 cup milk
                3 Tbl lime juice
                1 oz powdered Ranch or 2 Tbl Ranch Dressing
                1 large Tbl Basil from tube or ½ cup of cilantro. Take your pick here. I also use a heaping Tbl of dried basil.
                ¼ cup salsa verde or 2-3 Tbl of Trader Joes green sauce
                1 splash of hot sauce if you want. I throw Smittys in there.
                Run it through the blender and let sit in fridge for a couple of hours to thicken.
                Pete
                Large BGE
                Char Broil Tru-Infrared Commercial series

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                • #10
                  Looks great! As always Pete
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                  • #11
                    No wonder you didn't have leftovers.

                    Fantastic!!
                    BBQ Eng.

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                    • #12
                      Flat iron is my go-to meat when it comes to fajitas...
                      Craig
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