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Quick question re: cookng & cutting meat for fajitas

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Quick question re: cookng & cutting meat for fajitas

Old 08-25-07, 04:30 PM
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Quick question re: cookng & cutting meat for fajitas

So I'm having a lady over for dinner tonight and am making steak fajitas and I've never made them. I plan on grilling the steaks. My question is should I slice the meat into thin strips while they're raw or should I do it after cooking. I would think if I did it before, I'd lose some of them to falling through the grill.
Old 08-25-07, 04:38 PM
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You did buy the correct cut of steak, right?
Old 08-25-07, 04:39 PM
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Slice after grilling. Are you going to marinate the steak first? I like to use lime juice to marinate for about 45 minutes to an hour prior to cooking.
Old 08-25-07, 04:41 PM
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Originally Posted by The Bus
You did buy the correct cut of steak, right?
And what is the correct cut for use non-cookers? One thing I never cook right is meat.
Old 08-25-07, 04:49 PM
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My understanding is that flank is what you use for fajitas. Tasted right the time I grilled it.
Old 08-25-07, 04:59 PM
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I asked the butcher and he reccomended flank so that's what I got. I am not marinating it, more of a dry rub of various spices I like to use. I'm not a big fan of marinating meat.
Old 08-25-07, 05:18 PM
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Pur whisky over it. While it's on the grill.
Old 08-25-07, 05:21 PM
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Originally Posted by The Bus
Pur whisky over it. While it's on the grill.
Shit, if I had Whiskey I doubt it would last till the meat was on the grill.
Old 08-25-07, 05:25 PM
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I did that one time while I was grilling salmon. Big fucking mistake. I wasn't thinking right but I basically created a giant fireball that consumed the entire salmon.

The bad news is that the salmon lost all hopes of staying together once it hit the plate. The good news is it was the most delicious fish I had ever eaten.
Old 08-25-07, 06:15 PM
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Originally Posted by 68ShelbyGT500KR
And what is the correct cut for use non-cookers? One thing I never cook right is meat.
If you know that, I would choose something other than meat when you have a lady over for dinner. You could try Honey Nut Cheerios with bagels and cream cheese, or even Special K with Red Berries (I hear ladies like that). Just don't give her more than a serving, the box says that's 3/4 cup. If she wants more, tell her she has a full serving and you don't like fatties.
Old 08-25-07, 08:42 PM
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Flank steak, marinate it while letting it come close to room temp before grilling. Cut across the grain. Best fajitas ever!
Old 08-25-07, 09:46 PM
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Flat cut brisket is the ideal choice. Flank steak can be used.
Old 08-25-07, 10:01 PM
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http://forum.dvdtalk.com/showthread.php?t=510137
Old 08-25-07, 10:02 PM
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I love fajitas. I usually use flank, but I've used skirt steak too.
Old 08-26-07, 02:16 AM
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you can try top sirloin too.

don't forget your bell peppers and onions. that's another ingredient.

uhm... sour cream, guacamole sauce, hot sauce... etc

Good luck.
Old 08-26-07, 02:34 AM
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I cut after I cook. Cooking it to medium-medium rare is perfect.
Old 08-26-07, 10:31 AM
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http://www.foodnetwork.com/food/reci..._24088,00.html

I've done this before (not putting it directly on the coals though cuz I have a gas grill) and it turned out really good.
Old 08-26-07, 11:27 AM
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So how did your meat come out last night?
Old 08-26-07, 12:11 PM
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Originally Posted by X
So how did your meat come out last night?
My meat didn't get to come out last night, her mom fell and broke her pelvic bone so we're doing it tonight before going to play poker. Then hopefully I'll play poker again.
Old 08-26-07, 12:17 PM
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Flank is a good choice for fajita's. Marinade overnight. Cook whole, slicing after. But be sure and slice AGAINST teh grain of the meat. This way when you bite into, you bit with the grain and it sort of "pulls apart" easily.

Be careful not to over cook. While the marinade, plus stuff you put on the fajita will keep it from totally drying out, you still want the meat to be the center of attention. After you pull the meat out of the marinade, wipe off all excess marinade, pat dry and let sit at room temp for at least 15 minute to dry further and come up from refrigerator temp (this way will cook more evenly and get nice heavy grill marks) I would cook no more then medium (still plenty of pink). Depending on thickness I would think would take no more then 5-6 minutes per side on a high heat grill, maybe less. Let sit, covered with foil a good 4-5 minutes before slicing.
Old 08-26-07, 12:56 PM
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Originally Posted by NORML54601
My meat didn't get to come out last night, her mom fell and broke her pelvic bone so we're doing it tonight before going to play poker. Then hopefully I'll play poker again.
Um, you're doing your girlfriend's mom?
Old 08-26-07, 01:00 PM
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giving some more thought about this is that you can cook everything indoors using a pan, kinda like stir fry style... this method allows you to cut meat before cooking. In a way it can taste better if you don't care for the flame taste. Plus you can use all your other ingredients like the peppers and onions. The juices would more so stay intact as well.
Old 08-26-07, 02:45 PM
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I cut before I cook. Just like Mole177 said. I use olive oil for frying in a pan at medium to low temps so the meat will say juicy. I then just dump the pre-sliced yellow, red, and green peppers in with the meat in the pan, for a little bit, but don't cook them too long or they get limp and rubbery.

I vary the seasoning depending on what I feel like. Sometimes I cut the meat in strips, and then "toss" the strips in a plastic container with a blend of peppers, sea salt, and a few other herbs.

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