MY WIFE'S FAVORITE STEAK FAJITAS with a Homemade Marinade - on the Traeger Flat Rock Griddle
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- Опубликовано: 27 сен 2024
- These steak fajitas on the griddle are packed with flavor thanks to a homemade steak fajita marinade with citrus juices and a blend of Mexican spices. My wife says these griddle steak fajita recipe is the best she's ever had... definitely better than a Mexican restaurant!
I'll show you how to make my new favorite Mexican steak marinade, and how to cook the skirt steak so that it doesn't overcook on the griddle and dry out... Hint - DO NOT cut it into strips before cooking!
And I'll show you how to make a quick avocado smash for the perfect topping... These delicious and easy griddle steak fajitas don't need much... and actually the wife and I ate the beef and vegetables plain without any toppings or tortillas. They're that good! Definitely a new favorite beef fajitas recipe!
TO PRINT THE STEAK FAJITAS RECIPE VISIT: theflattopking...
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
theflattopking...
Snake River Farms American Wagyu Beef
snakeriverfarm...
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
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My Infrared Laser Thermometer
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Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
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KitchenAid Artisan Series 5 Quart
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Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
theflattopking...
Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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PIT BOSS Bold Burger Rub
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PIT BOSS Southwest BBQ Rub
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PIT BOSS Lonestar Beef Brisket Rub
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Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
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Heath Riles BBQ Sweet BBQ Rub Seasoning
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________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Squirt Bottles
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Melting Dome and Resting Rack
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
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Weber Griddle Insert --
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Weber 28in Griddle --
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Weber Genesis S-435 -
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SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
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Black Disposable Gloves
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Weber Burger Press
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Charcoal Chimney
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OXO Good Grips Silicone Pot Holder
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Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
I think the wife should receive MUCH MORE recognition for her comments and input. She is wonderful!!!!!
She definitely does...shes great for sure...she was the artist behind our new Seasonings as well....
She really is! A lot of times she’s says or asks what I’m thinking!!
OH MY!!!! I just made this recipe tonight, followed your directions EXACTLY. It was wonderful. I love your site, so much information and easy to follow AND I love your wife, don’t worry I am 80 years old. You do a wonderful job of presenting the information
Thanks Dan...ahhhahaha Hey 80 is the 40...might be worried
Oh yes I’ve made it twice so far. SO good! Thanks to you both!,
Fantastic!
I definitely need to make this it looks so good
This is exactly WHY I bought my Blackstone! Thank you for this video recipe.
thats great....cheers...
Great job Neil and Amy. The meal looked awesome , lot of work went into this recipe and turned out to be so simple to do. Stay safe . Fred.
Yes in deed Fred...thanks
Good video guys , I guess Mexican food is popular all throughout America . THANK YOU FRANK FROM MONTANA......
These are so outstanding!!! Love the Avocado "smash", right up my alley, perfect. And boy oh boy can you chop veggies like a ninja!!😉
ahhaha Thanks Rob...they were great...fresh...clean and not overpowering..
Dude…… that marinade looks great!!! The shack that seasoning on chicken is OUTSTANDING. Has a sweeter taste and I really enjoyed it! Keep killing it man!!!
Hey thanks Craig...really appreciate it...
You guys are just awesome. You should have been teachers. Maybe you are but I say that because you explain everything very clearly. We are fans for life.
Lori...thanks so much...hahahah no not teachers...I think she just wants extreme clarity like how she would like to learn...so she helps out to make sure I am clear...
Top notch! Loved Mrs. THFTK's response at 5:22
hhaahha you are going to need at least one..
Every time I have gone to a restaurant with you and the voice behind the camera, it has been to a Mexican restaurant and I order fajitas. With the exception of the members only restaurant in Norfolk.
I remember that...good ol days for sure
I got my new spices today and they taste phenomenal! I'm using shake it tonight on my asparagus and making smash burgers on Saturday.
WOW....already...thats great news...please keep us informed and make sure yo SHARE THAT..ahahahah
@@TheFlatTopKing I really liked that my invoice was signed with your name and used my name. It felt better than just an invoice. I will share.
Just got my new seasonings today can’t wait to try it out
hey that awesome...thanks for the support and cant wait to see what you make with them....hope you like em...
Look delicious
My mouth is watering already. Looks soooo delicious. I give you 👍👍
Heck yeah...to be honest it was good...just fresh and clean...not overpowering..
Another good one 🫡
TY
Just tried the new "Smash that" on smash burgers (of course) and the "Shake this" on crinkle cut fries and both were simply awesome. Whole family is raving!
NOw that's great news...thanks for the feedback Harvey
Hell yeah we do.
thanks
Love me some fajitas and those look AMAZING! Funny thing is, some of the best fajitas I've ever had came from a restaurant in Central Illinois of all places. One of the things that made them so good was the inclusion of mushrooms. Since then, I always add mushrooms to my fajita veg. Glad to see someone else who leaves garlic out of guacamole. So much better without garlic. I have also made guacamole (Mockamole) using frozen peas in place of half the avocado. Every time I make it, people ask for the recipe. I had one friend who tried it and commented that it was the best guac she has ever had. . I told her it was half peas and she just stared at me then said "I HATE peas". Apparently not when prepared properly. 😂
WOW...i honestly have not heard of that...will Definitely try...
Awesome recipe!!!
Thanks Jeremy....
Thanks!
Hey we really appreciate that....truly...thank you
We tried these they were out of this world!
Thanks bud...
We made it and it was AMAZING. We will never need to go out for fajitas again!
Hey I appreciate that..cheers
Fajitas on the flat top...YEAH, MAN! I'll have to try that wet marinade...simple and obviously delicious. Great job (as always) and thanks for sharing.
Yes sir....thanks...when you do lets us know what you think
Mmmmmmmmm, Wow, that recipe looked absolutely delicious, now I'm starving. I will definitely try this one, that's for sure. Keep these video's coming, love them all.
Thanks Robert...we really enjoyed em..
We mix cottage cheese with our Guacamole when we eat it with corn chips . Looks so delicious Neal very colorful. Steak looks so juicy and good. Great job like always Neal.
Wow...i have only heard of that once...its that by chance a texas thing...
Best fajita video I have seen. And I have seen a ton.
Hey thats extremely high praise...thank you...really appreciate it...
I personally like Pico de Gallo with my fajitas but I love the idea of the tomatoes with the onions and peppers.
Hey absolutely...love it as well...its the balance of freshness...
Keep these coming!
You need to push your New Spices.. I ordered them.. Be here on Friday.. Can't wait to try them...
yeah...I dont want to over do it...it will come in time...I dont want to push myself...stay the course and use the right ingredients as needed...
That looks fantastic. Think thats my next go to on the griddle at camp
Heck yeah....thank bud
Inspired by your fajitas…we had some frozen leftover pulled pork and Hatch chilies! Delicious! Thanks from the IP Queen and Skinny Dog Hopkins in our 2 butt kitchen that spills out into the BS Griddle, Traeger smoker and Oklahoma Joe’s smoker!
NIce.....
Ya'll are too funny ! And I made this same meal on my Blackstone yesterday ! ( I did put tomatoes in my Guac) Did like the idea of using the drippings off the cutting board on the steak - Never thought about that ! As always- great cook
Sounds good....the board juice is that little extra that helps
The Slap Chop ain't got nothin on you Niel!!!!
Looks So Good!!! Gonna try this at the campground!!!
Cheers!!!!
hahaahah Holy cow I remember that....my grandmother got one....thanks for the memories...
That steak looked awesome! I have to use your channel as a favorites list! No sense saving all your videos in my own watch-later list!
Just one dumb question. Would this work with a sugar substitute, and if so, which one would you recommend? Of course, I'll let you decide which was the dumb question! 😄
Absolutely never a dumb question ...you have never heard me..ahaahhahaha
When it comes to sugar substitutes...it really comes down to personally beliefs..some use Liquids like Agave...when it comes to powders we personally use Stevia in the raw for us...
@@TheFlatTopKing I'm just looking for something that caramelizes better than Xylitol or Erytritol or Stevia >extract
Just amazing looking food always dude!!! Steak perfectly cooked and sliced!! Loved the interaction between you guys in this one!!! And the way you scraped those drippings off that cutting board, PRO MOVE!!!
Thanks Paul...we really enjoyed em..so dang good...fresh and clean
Looks great my son and I did steak fajitas last week only thing different was we cooked the steak on the Weber charcoal grill .
ooohhhhh thats honestly the trick...nothing beats charcoal...kiss of goodness
This looks absolutely amazing. Going to give this one a try. You will have to tell us what is in the marinade. Great job. Love it.
We have the recipe available on our website...theflattopking.com
Simply amazing Neal! Those look delicious and that marinade is the bomb 💣. Cheers 🍻
Hey thanks bud...appreciate it..
Looks yummy as always! Love the "Smash That" branding, Thinking run a "Shake This" would be smart and fun too! lmk
You are right ....we have it...check them out...
theflattopking.com/
@@TheFlatTopKing I'm slow sometimes. Very cool!
Very nice! That marinade is awesome, I'll try it on pork chops. It's... Wet.😂
ahahahah
I just finished mixing up the marinade for these. It smells really good. I'm using shaved steak for this recipe, I think it's going to be very good. Next will be using the same marinade recipe for chicken fajitas in the near future.
Awesome...just a heads up...do not let the chicken marinate that long...3 hours max....the acidity will cook the chicken
Well done chef👌
Hey thanks Pablo...
Well said about how to deseed the avocados. I did one about 20 yrs ago in my hand and the knife or seed slipped and I almost cut off my left index finger!! Melaney from SoCal
Yes mam...worst cut I have ever had...of course it all my fingers...
Fantastic, but needed a sprinkling of cilantro on top (or in my case, a lot)!! Melaney from SoCal
No problem with that...i love cilantro...Thanks Melaney...
Looks fantastic!
Thanks Andy
Holy cow! That looks amazing.
Thank you
Easy to see why it's a favorite👍😊
Thanks Bobbi...Hey can you get a hold of me privately ....on FB or Instagram
@@TheFlatTopKing sure thing. Just messaged you👍
We all like whacking it Neal? 😂 wow! Also, this looks delicious! I just need a friend to make it for me when I visit! Haha great video! This looks fantastic!
Ohhhhh my goodness my mouth is a watering.
Thanks Bill..they were good for sure
FANTASTIC!!!!!!!! 👍
Thanks Dee
8:44 if there's one easy thing I remember from TFTK is to clean as you go. I do that all the time now.
Absolutely....
So, just whack it with one hand? Got it! 🥑
Just incase an accident..you have to keep the other....hahahaha
i never usually care too much for presentation... but damn that looks nuts! good job dude
hahaha I appreciate that...
Oh heck yeah!!!!! Looks freaking delicious!! Oh and I have to comment on your “mad knife skills!” Holy Toledo you can cut veggies fast! 😮 (psst! I know Amy’s magic of editing and speeds this up , but dang Neil you are the bomb!)
ahahha yeah...all in the editing for sure...ahhaha Thanks for the support
STRAIGHT FRICK’N 🔥🔥🔥🔥🔥!!!! Now that’s what I’m talking about. Shoot set me up with 4 of them fajita tacos Brotha, I’ll be down there in 2 shakes of a lambs tail 😉. Lol, I know that got absolutely demolished. Outstanding cook y’all, Nice call Amy on getting Neal to do this one. Cheers Y’all 👊🏼😎🤙🏼
Heck yeah...thanks MIke...just something about being fresh...clean and balanced..just so good.
Just finished eating a version of this. Made the meat and veggies and put it over rice and black beans topped with sour cream. Tasted amazing, would have liked the meat a little more tender. How would a 18 hour marinate affect the meat? Thinking of making the marinate the night before the cook.
I would be careful because the acid...maybe try to find an outside skirt...its more naturally tender
you shouldn't mix that with this and that....pfffttt !!! you hit out the park...mouth watering the whole time
Yes sir...we loved em...so clean...tender and fresh...
Fun video and amazing cook! 😂 gotta try this!
Thanks Chad...
Wow does that look good. That was a Juliann cut on those Jalapeno peppers? It looks like you might have used a round bottomed, or maybe flat bottomed, well seasoned, carbon steel, tall sided pan there to tenderize your skirt steaks. "Go big or go home." Great marinade recipe. Thanks 😁
Hey thanks Mark...we really enjoy them for sure..just clean and fresh...
huge fan of you two! love the "wet for life" comment. i too, enjoy my stakes marinated. the adult humor you both have is great together.
Agreed. You can find a nice gem in every video if you’re lookin for it. This one also had the “we all like whack’n it”.
hhaahha Thanks Eric....
ahhahaahha at least you get to keep one hand
Congratulations on the growth of your channel.
You have reviewed many flat tops since you started out with the camp chef (4 burner, with grill grates). I have the exact same camp chef I bought years ago.
I have a question, I am looking at possibly getting a new flat top. There is nothing wrong with my camp chef, it looks like it did the day I assembled it. I know there are pros and cons to everything, but do you find yourself gravitating to one flat top more then another? Is there one you just enjoy using more?
Thanks. Enjoy the vids, keep up the good work.
As of today I am gravitating towards the traeger..just absolutely love it...the Weber has a better low....but something about the size..etc...just built good...heavy.....its my favorite as of today..
Thanks for the feedback.
Pineapple is an amazing meat tenderizer and your spice mixture looks like it puts it over the top! I'm going to have to adjust the Golley meter. 9.2/10 Golleys.
hahahaha always good when it goes higher...
Made beef fajitas with this marinade. 5 stars! Curious, would this marinade work the same for a different protein like chicken?
Absolutely it would...might not want to marinate that long because the acid...
I’m definitely going to have to try the wet marinade with the pineapple juice. I could eat that everyday! My box came in with you’re seasonings this morning and dude they are awesome!! As soon as I unwrapped them out of the paper guess what song started playing in my head? 😮💨🤣😂
hahahaha I appreciate that...cant wait to see what you do with them...just hope you like em..those fajitas were fantastic...clean,fresh, and tender
@@TheFlatTopKing I’ve got the skirt steak soaking as we speak. Gonna cook it this afternoon!
Yea we all like wackiness it Neal 😂
hahahahahaha
Great video. Will flank steak work too if you can’t find skirt steak?
Yes absolutely...really any meat thats tender and can be cooked like steak...not pot roasts or similar...
You really need a juicer lol, even if it is hand held :)
I looked on the website to get this recipe but what are the quantities used for the wet marinade? Like the seasoning amounts? Thank you
theflattopking.com/blackstone-steak-fajitas/
scroll down..or press jump to recipe...it has all measurements...
These look so awesome. Question…is your meat the inside or outside. I went to the store to get the meat to make these and all they had was inside and every video Iv watched says always get outside. Just wondering if it really makes a difference
The most common is no doubt inside...thats what I used...is the outside that more tender..not enough to just not get the outside...by adding the pineapple lime and orange juice...is helps tenderize as well
Or "Shake That! "
I love "whacking " it , and don't care for avocados... lol 😂
hahahaha then you get to keep both hands..
I am cooking street tacos on my Blackstone watch this. Thinking I should of made this
Definitely can use the marinade for the beef tacos...instead of slicing just dice..
Smash that! Awesome video!
Hey thanks...really appreciate that
Does Amazon offer your seasonings ?
NO not at this time...being so small as of now they take everything from you to make anything worth it...just a good ol home run buisness
Did u use the inside or outside skirt steak?? Outside is more tender to me! The inside is chewy (tuff)! To us
I would probably say inside...i agree outside us usually more tender...
@@TheFlatTopKing keep up the great work!!! Sounds like you got a good taste tester!!! Lol
@@jamesweems5301 hahahaha yes sir. Thanks.
For giving up this marinade secret I will now give you all, specially Neil & Amy, my street taco secret, hidden here in these comments where it will be very difficult to ever find it. Hahaha! So the secret is to taste the char on the steak. You kill all that off when you add guacamole or cheese of any kind. The meat is perfect but you must reheat it just before you add it to your tortillas and serve them. The secret is in the white onion diced fine with a Chiffonade cut cilantro, a teaspoon of kosher salt flakes and two teaspoons of white vinegar. So the secret to a street taco is fresh off the griddle. You take the already cooked and diced meat from a bowl back onto the griddle, a done tortilla heated, almost fried to a nice brown edge to it. You add some meat to done tortillas, top it with the diced onion / cilantro mixture. Most people order several. Now the secret ingredients. You give the customer a chance to add a little container of green or red hot sauce so that the customer can make it hot, or even hotter. Now I suggest that you research Christmas Sauce from Santa Fe New Mexico for these sauces as they use Hatch Chilis from that region. Now you know the secret. You want to taste the char on the fajita. Try it if you don't believe me.
Well we love char so im down...thanks your the information...
Well let's see ,we have seasonings should we expect marinade next? 😉
Hahahahaha. No that’s running before we walk. I can assure you that.
@The Flat Top King 🤣🤣🤣 well same wheelhouse just entered my p brain
Mm Mm Mm Mm Mm ....... that is right.
ahhahahaha
I've tried to make fajitas, but they always are too juicy. How do you cook them without all that irritating juice?
Not sure the question...juicy....before or after...as you can see in the video by letting the meat rest it allows the juice to redistribute in the meat...very little board juice....it make the beef juicy and tender.....as for the marinade thats why I cook in larger pieces...to help eliminate all the juice...cook in larger pieces then slice
let your wife do the taste test while you record lol
hahah we have some mixed in like that
Get yourself a MAC TH-80 chefs knife son ! The best ! Those Henkels/Zwiling are crap...... LOL :)
It's always better wet
"we all like wacking it"... hahah
hahhahah
You need to try out the loco griddle out i hear they are thermostat controlled
after doing research myself...might be a tad misleading..bleed overs on griddle top and temp drops that make it hard to control...I personally have not tested but have received back and forth with a few that has them
Sometimes it takes both hands to wack it. it depends on the size of her hands. but the seed should pop right out.😂😂
Wow, that is the best cook yet. Your banter is so funny, maybe it's the Military in me. That is a cook I will follow to the Tee! Thanks to you both. Air Force Rules
hahah Thanks David...
That looks sooo good, we used to love steak fajitas at. Chi chi’s. but the menu changed and they started putting beans on everything and after a little they closed up. And this was long before covid……. Where do I find the recipe for the marinade? I need specifics! 😋
theflattopking.com/blackstone-steak-fajitas/
@@TheFlatTopKing thank you so much!
Sent the message then came up with a question , out of all your griddles which one doy you like and use the most ?? THANK you Frank from montana...
Hey Frank...What I really enjoy is the ability to cook on multiple ones..not one specific...
I'm just sitting here refreshing to see 86k subscribers....
hhahha
Just made this. My wife and 2 teenage daughters were literally doing a happy food dance in the kitchen. I am so glad I found your channel!!!
Hey...thats what im talking about....cheers...
Okay question about the grilling the fajitas meat, since the cut is quite thin, how do you make sure you're at a desired doneness, or rather not too done?
Although it is thinner...its not as thin as you would think...when marinating it will retain some moisture..when cooking it kinda steams up larger...not much but noticeable..
I use a instaread probe thermometer...extremely small tips...then just probe the meat to you doneness
This simply brings a smile to my face. I might try it out but toasting the fajita bread just a bit with garlic butter on the inside only. Really looks good though.
WOW...yeah sounds good..great idea
If I stripped my grill top down and re-seasoned it, and now the corners are sticky do I have to start all over again?
I would no tthink so....i would think there is just to much oil in the corners and the heat did not burn those areas....happens more often than not...
Can’t wait to hear the thoughts and comparison including the Traeger. Currently between getting one of these or a Blackstone.
Yeah coming soon...im excited for sure..
This is my next meal on the griddle. If you don"t salt the marinade, you can drain it out of the bag and reduce it into a flavor bomb glaze. Then salt the meat just before, or on the griddle. If you salt then reduce, it's too salty.
I dont think I would reduce just on griddle...because of the sugars in it...maybe in a skillet or sauce pot...You could absolutely try....for sure...one thing for sure...it cant be bad....if you do can you let us know...cheers
@TheFlatTopKing Yes. Reduce in a small pan, then brush on the meat like BBQ sauce. I have been doing it with 50/50 pineapple juice and teriyaki sauce(not kikkomans. Too salty.) It really adds a lot of flavor. Gonna do your recipe, though. It's obvious that you're a pro. Really fun to watch!
I don't like spicy. How spicy is this marinade?
Not at all....
@@TheFlatTopKing I will definitely be making this
good god damn brother... on the list!
Absolutely....definitely good,,,
Question, I thought you weren't supposed to marinate meat with anything acidic for more than 4 hours. Does it really matter?
Yes it matters...thats why’d I mentioned chicken..it will actually cook fish and chicken Not 100% the rule of thumb..Maybe the beef reacts Differently...but it definitely matters
@@TheFlatTopKing appreciate the quick response! That just threw me off at first lol. Amazing recipe per usual bro!
@@Matti861 thanks bud.