Thin Fajita Steaks

[chilerelleno]

I have had tremendous success smoking fajitas on the WSM and the Lang 48. I buy my meat (arrachera) at a Mexican market close by. What I do differently is I do not have the meat sliced in half and tenderized. I smoke the whole pieces of beef. Once they reach 135°, I pull them, slice against the grain and throw them in the crock pot with the vegetables for about an hour. If you have a Mexican market nearby, talk to the butcher. Ask for the thickest pieces of beef. Remember: do not slice in half, do not run the meat thru the tenderizer, cook it whole. You will not be disappointed.

Arrachera is also known as Hanger, Skirt or Flank steak depending on who/where is selling it.

This would be the similar to my last recommendation except smoking first and then braising in the Crock-Pot.

But to me the meat really needs a charring/searing somewhere in the process for optimal flavor in fajitas, carne asada and such.

 

[chilerelleno]

They came out pretty good! Sorry no pix. I'd do them the same again but start at a higher temp so the probe might see 150° after 3 hrs. They looked kinda gray where they'd been rolled in, but laying them out flat afterwards for a bit fixed that.

Russ

As long as you and your family enjoyed them, then they were a success.
And that is what counts.

 

[Dantij]

Arrachera is not the same as flank and hanger steaks, but you're the expert so I guess I'll just cook them your way.

 

[chilerelleno]

Arrachera is not the same as flank and hanger steaks, but you're the expert so I guess I'll just cook them your way.

Again, depending on who/where is selling it.
You can buy so many different cuts by different names, and ways to cut them and so on.
Region is probably the biggest factor, back in SoCal arrachera was almost always made with skirt steak.

 

[RAFarmer]

DITTO,DITTO,DITTO, Chilerelleo!

 

[raselkirk]

Thought I'd post back after trying the "sear to seal" first on our gas grill, then 2 hrs in the MES30 at 150°. Both the chicken and beef came out exceptionally smokey! Unfortunately, the smoke flavor overrode all of the usual seasonings that we're used to tasting, so it wasn't all that great for "fajitas" per se. I ended up snacking on the leftover "man candy" until it was gone less than two days later. This will be my new method for smoking any meat other than jerky or sausage.

Thanks!

Russ

 

[Berettaclayshooter]

My suggestion is to buy a Weber kettle. You can grill, smoke, bake, you name it on one of those bad boys! And if you then want some smoke, throw a few wood chunks for added flavor. I plan on making Carne Asada today as well. Picking up some skirt steak last night and having it marinading in the reefer currently.

 

[davefincher]

I smoke a flatiron steak for fajitas. Only takes about an hour or so. Thick enough to hold the thermometer. Slice real thin across the grain.