Cacahuate Fajitas, tender beef fajitas topped with our Salsa de Cacahuate (peanut salsa) and a “Kiss of Smoke”. I fell in love with this salsa at first bite, I love anything peanut butter and fajitas so we had to try this one. I can tell you that we’ll be doing this one again!

Salsa de Cacahuate (pronounced: “ka-ka-wa-tes”) a creamy, spicy salsa made from peanuts, chiles, garlic, ginger & onions. It goes well as a dip or served as a topping for tacos, chicken, beef, and pork.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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See Recipe for our Salsa de Cacahuate (peanut salsa)

Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 5 minutes
Cook Time: 10 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Cacahuate Fajitas

• 1 large flank streak
• 2 medium sweet onions, rough chopped
• 2 bell peppers, we used a yellow and orange one
• 2 cups Badia Mojo Marinade
• Green Mountain’s Roasted Garlic Chipotle dry rub, to taste
• “Our” Salsa de Cacahuate (peanut salsa), see recipe
• Sour Cream or Mexican Crema
  

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Cacahuate Fajitas

Marinate your steak in the Mojo Marinade overnight for the most flavor. You can just do a few hours in the marinade or skip it if you don’t have the time. It’s all good…

Preheat the Grill Grates to 400* (205c) and light your Wedgie for that “Kiss of Smoke”.

This cook will be “Hot & Fast”.

Slice the peppers and onions into strips and sauté them to desired doneness.

Flank steak is thin on one end to thicker at the other. That said try to place the thick side of your steak over the “Hotter” side of the grill. On my grill that is center right. So, the thinner side will be done way before the thick side.

I gave these about 5 minutes per side.

When your steak is done to your taste remove it from the grill and let it rest a few minutes before slicing.

Slice it into thin strips across the grain.

It’s time to build your fajitas!!!

When the meat reaches an internal temperature around 120* (49c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

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