Grilled Beef Fajitas

Ross in Ventura

Ross in Ventura

New member

Flank Steak Marinating for 2 hrs.

The Veg. marinaded for 2 hrs. as well on the Grill Grates 400*



Jackie picked some cherry tomatoes and added to the veg.

These look done and tasty

Now for the Flank Steak Probably 3 min. a side



Flower Tortillas





All put together colorful and tasty. These Fajitas were wonderful another one to do again

Recipe:http://thepioneerwoman.com/cooking/2013/03/beef-fajitas/

Thanks for lookin

Ross
 
those have a very high drool factor!

I'm curious - when I do flat iron I always slice not vertical but 45 degreeish from vertical. the theory as I understand it is to check the grain of the meat and slice to make the shortest "strands" for 'tender' - are flanks different in that regard or are the vertical slices thin enough such it just does not make a difference?
 
ChowderMan said:
those have a very high drool factor!

I'm curious - when I do flat iron I always slice not vertical but 45 degreeish from vertical. the theory as I understand it is to check the grain of the meat and slice to make the shortest "strands" for 'tender' - are flanks different in that regard or are the vertical slices thin enough such it just does not make a difference?
Click to expand...
Thanks ChowderMan, I always cut cross grain

Ross
 
I've had beef fagitas in restaurants many times before.

I love that it's brought to the table still sizzling & screaming hot!! But I've never made them before. This sounds like a good idea! :piesmiley1::eating2:
 
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