Our Grill Grate Fajitas! The fajita is best served when the meat is brought to the table sizzling loudly on a cast iron skillet with the tortillas and condiments on the side. The smell and sound of the meat and peppers sizzling is a delight.

We have taken the fajita so far from its humble beginnings that folks don’t remember what it was or where it came from to what we know it today. I, myself, don’t believe that that the Fajita only came to be in the 1930’s. I think it has been around since the first time someone had a tortilla and some beef. Just like the sandwich: bread and meat.

I can remember camping trips when I was much younger where I would pack the “Makings” for the trip. I would slice up some steak and put it into a bag of marinade and cook it over the fire. I remember it as very simple and really good eating while standing over a campfire. We have taken them to the extreme now with Huwa Beef and loving it!

http://en.wikipedia.org/wiki/Fajita

Fajita is a Mexican term or Tex-Mex for little meat (chicken and beef) strips. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita is unclear.^[2]

The word “faja” is Spanish for “strip”, “band”, “sash”, or “belt”, though with Huwa you know your meat won’t taste like a leather belt.

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]) is a term found in Tex-Mex cuisine,[1] commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak.[2] Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and/or tomatoes.

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…

Grill Grate Fajitas
A Wood Pellet Grill Recipe 

Prep Time: 20 minutes
Cook Time: 20 minutes @ 400* (200c)
Grill: Sawtooth Wood Pellet Grill
Pellets: BBQPelletsOnline

Ingredients: Grill Grate Fajitas 

• 2 lbs. Huwa flank steak
• Sour cream
• Colby-Jack cheese, shredded
• Sweet peppers, sliced
• Sweet Onions, sliced
• Flour tortillas

Ingredients: Marinade Grill Grate Fajitas

• ½ cup light soy sauce
• ½ cup fresh lime juice
• ½ cup olive oil
• ½ cup dark brown sugar
• ¼ cup cilantro, chopped
• 2 Tablespoons chipotle powder
• 1 Tablespoon red pepper flakes
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 Tablespoon cumin
• 1 Tablespoon Date Night Heat Seasoning
• 1 Tablespoon Worcestershire sauce

Grill Grate Fajitas
A Wood Pellet Grill Recipe 

Grill Grate Fajitas
A Wood Pellet Grill Recipe 

Directions: Grill Grate Fajitas

Mix the ingredients for the marinade in something sealable. Add meat and refrigerate overnight. The rule to cooking great fajitas is a hot grill. Get the Grill Grates screaming hot 400 degrees (200c) and put your veggies on in a skillet. These will take about 10 to 15 minutes depending on how soft you want them. When it’s time to eat you’re going to want your Lodge Cast Iron Serving Skillets screaming hot so put them on to get hot at the same time.

Watch the veggies at this temp they’ll cook fast 10 to 15 minutes then pull them. Leave your Lodge Fajita Serving Skillets on the grill.

This is going to go quick so have your condiments ready: sour cream, guacamole, salsa, pico de gallo, cheese, and tortillas. Pull the veggies and keep them warm as you put your meat on.

I am using Grill Grates here that add beautiful “Flavor Bars” to what you’re cooking. But, if you don’t have them don’t worry.

We grilled the meat at 3 minutes per side giving them a quarter turn at 1 ½ minutes. When the meat reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 minutes before slicing (This will be rare). 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.

Carving is about the most essential step! If you cut your steak with the grain, you end up with long chewy strips. But, slice it thinly across the grain and you increase its tenderness.

To serve the sliced meat and veggies place them on your HOT your Lodge Cast Iron Serving Skillets. You will love the sounds and smells of this step.

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 degrees (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.

Grill Grate Fajitas
A Wood Pellet Grill Recipe

 

 

Grill Grate Fajitas
A Wood Pellet Grill Recipe

 

 

Grill Grate Fajitas
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, 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 Our Cookbooks
They are “How To BBQ Picture Books

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