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Flat iron steak is cut from beef shoulder. It’s a great combination of meat to fat making it a great cut for grilling. This cut is a great cut for marinating since it takes on flavor really well without breaking it down too much. An alternative cut would be skirt steak. Skirt steak is a tougher cut that generally requires light trimming and a longer marinating time.
The Adobo is the marinade for the protein. It imparts the spices along with vinegar to enhance the flavor. This rub can feature any and all of your favorite spices. This recipe features an Adobo composed of vinegar, lime, paprika, oregano, garlic, cumin and peppers.
Fajitas are not complete without grilled peppers and onions. Pepper and onions add an earthiness to the rich meat. A light char is all you need on them. Toss your halves of lime on the grill to enhance its flavor.
flat iron steak is tender, as long as its butchered properly. It can sometimes have some connective tissue left that doesn’t eat very well. so its important to trim any sinew but leave the fat intact. If you’re using a tender cut marinate the beef for 1-3 hours, if you’re using a tougher cut like skirt proceed to leave it in overnight. the vinegar in the adobo will help break down any though bits. leaving it too long can alter the texture of the meat.
grilling is a great choice for flat iron steak because it does well in direct, high-temperature cooking. it’s a great cut to serve medium. before grilling remove the beef from the marinade then lightly pat free of the marinade. dust the steak with salt and pepper to help it form a nice crust before grilling, once cooked remove from the grill and let it rest.
the grill has alot of flavor once the meat comes off. veggies are a great addition to any fajita fest. some great grilling vegetables include zucchini, corn, onions , bell peppers, and poblanos,
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