Beef Fajitas

My husband smoked/grilled the most awesome fajitas over the weekend.  They are seriously the best I have ever eaten.

The recipe came from the cookbook Smoke & Spice by Cheryl and Bill Jamison.  Fajitas are usually made with skirt or flank steak, which is usually pretty tough.  The authors of this book suggest smoking the meat.  This slower method of cooking makes the meat nice and tender.

We now have a kamado style smoker and convection grill.  The method he used for cooking the fajitas was a cross between smoking and grilling.  The results were amazing.  The meat was tender, smoky and perfectly charred around the edges.  I know these types of grills aren't extremely common.  The instructions I have here are an abbreviation of the original recipe.  I also put how we cooked it, just in case anyone has a similar style grill.  Regardless of your preferred cooking method, this is a delicious marinade for fajitas!



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