Flank Steak Fajitas

[QSis]

Adam Perry Lang is an accomplished chef, NY restaurant owner, and barbecuer. I've never met him, but QBro competed next to him at a BBQ contest, and was impressed with Adam's techniques.

We bought one of his books, "Serious Barbecue" and are trying out some of his recipes. The book is great reading, and the food is great eating!

The recipes and techniques are detailed. Although you don't have to do every step from scratch, I recommend it, since his flavor combinations are absolutely wonderful!

This "Fajita-Style Marinated Flank Steak" recipe involved making the marinade, the rub, a recipe for Adam's Grilled Onions, a recipe for his Roasted Marinated Peppers (spectacular!), and a recipe for "resting butter".

If anyone is interested in all or part of the recipe for this dish, please PM me and I'll send it.

I have never made fajitas before, and though they tasted INCREDIBLE, I was disappointed in the chewiness of the flank steak.

I would do this again, but with a more tender cut of meat.

Lee

 

[Fisher's Mom]

I gotta say - your fajitas look amazing. Even in the best Mexican restaurants, you will sometimes get chewy fajitas. I thought it was the nature of the flank steak. Did you serve them on flour tortillas? If you kind of blacken the fajita meat on the grill after it's cooked and then roll it up in a warm flour tortilla, it's often referred to as tacos al carbon.

 

[QSis]

Flour tortillas, yes, Terry, and I did warm them up. That's the tan thing under the steak in the last picture. ;-)

Thanks for saying that you've had chewy fajitas before - it DOES make me feel better!

Lee