Steak fajitas with the Slow n Sear. Cooked 2 zone to medium rare, seared for 2 minutes per side. Onions and “stoplight” bell peppers, cooked with grape seed oil in my cast steel pan on the gas grill side burner. See, the gas grill still does have some use!
Seasoned a flank steak with Weber Carne Asada rub, then dry marinaded in the fridge for 8 hours. Filled a charcoal chimney with Royal Oak briquettes, and had the lid thermometer showing 400+ degrees. Reverse seared for 12 minutes.
When the meat hit 118 internal, I moved it over the hot side for a sear. 1 minute then flip, repeat for 2 minutes per side total. I squeezed half a lime over it after the last flip. The smell is incredible!
Rested it for 10 minutes before slicing. Oh my! Perfect doneness!
Heated the tortillas over the coals. Turned into a pretty good spread. Oh, and I highly recommend the Herdez original Verde Street Sauce
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