Steak fajitas

[techdavis]

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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[hawgheaven]

Looks damn fine from here!!

[JEBIV]

Perfection !!!

[Kain]

Wow!


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[SMOKE FREAK]

That's not how I do mine but maybe I should...That looks awesome...

[MagnoliaTom]

That looks great! Is that a matfer carbon steel skillet? Your pico de gallo looks on point as well


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[Drewski]

Looks amazing!


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[michaelmilitello]

One of favorite meals.  Looks great!


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[techdavis]

That looks great! Is that a matfer carbon steel skillet? Your pico de gallo looks on point as well


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No, it's a cheap carbon steel from a local grocery chain here in Germany. I love/hate it. It doesn't stay flat when heated, so it really doesn't work on our typical German glass top stove, but outside on the gas burner? Perfect!


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[MagnoliaTom]

That looks great! Is that a matfer carbon steel skillet? Your pico de gallo looks on point as well


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No, it's a cheap carbon steel from a local grocery chain here in Germany. I love/hate it. It doesn't stay flat when heated, so it really doesn't work on our typical German glass top stove, but outside on the gas burner? Perfect!


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I used to have the same issue with my Lodge carbon steel skillet. I think it's the electric cooktops that are the problem. Once I got a gas cooktop, no problem with it.


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[HoosierKettle]

I could be wrong but my general opinion is that all carbon steel pans are prone to warping. I warped my 15" lodge first cook because I used it over some blazing hot charcoal. I heated it up and beat it flat again and haven't had another issue. My little lodge 10" skillet is an amazing sauté  / omelette pan.  It's never warped. My daughter liked it so well that it lives with her at college.

Anyways, my point is you can fix them.


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