Steak Fajitas

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BB-que

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Original poster
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Nov 8, 2016
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Had some tenderloin in the freezer and the son is a steak fajita nut and he had COVID so he got his wish.

Had some running around so the Sous Vide made sense for this one. 130 degrees for a about 3 hours
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Then on to the BS piping hot with a pepper mix of bell pepper and pablanos. IMHO pablanos change the game for fajitas.
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Knocked a few margaritas down in the process, not to mention a few flies now that my bug-a-salt mounted laser came in.
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And the finished product. Was excellent - some might question the use of tenderloin in fajitas and I get it but it’s what was in the freezer getting old, and a strong marinade and some butter does wonders. Thanks for lookin
 

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indaswamp

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Apr 27, 2017
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Nice! Tenderloin is tender...but lacks in flavor IMO so the spicy marinade surely helps it out....bet those were delicious! And I have a bug assalt....did not know they made a laser for it...
 
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SmokinEdge

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Jan 18, 2020
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Nice work, maybe not the best use of tenderloin but I would never turn down beef tenderloin in any form. I bet they were delicious
 

clifish

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May 25, 2019
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Tenderloin is awesome in anything, great use of the SV and griddle. I agree pablanos are a game changer in any Mexican meal. I just dehydrated 6 of them to make pablano pepper powder.

Great cook!
 

edmonds

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Dec 6, 2020
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Huntsville, AL
Yea, what's the deal with the flies? They seem to be attracted by the smoke. They come swarming even before you get the meat out.
I've been thinking about a fly zapper like that.
 

BrianGSDTexoma

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Aug 1, 2018
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North Texas, Texoma
You nailed that steak. I use Plabanos for everything. Love that pepper salt on glass. I use to use Tones six pepper blend but can kno longer find it. Looks like a grapefruit margarita.
 

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