Flap Steak Fajitas

by zydecopaws on September 16, 2010

Pigdog brought over some flap steak the other night and wanted to know if I knew how to cook it. I’ve never had it before, but had seen several articles of how to prepare it and figured I’d give it a try.

The steaks were marinated overnight in a mixture of soy sauce, red wine, Worcestershire sauce, minced garlic, cayenne pepper, red chili powder, and a sprig of fresh rosemary. They were then direct grilled over a 500°F fire until they reached 135°F internal temperature.


In the Dutch oven was a sliced onion and some sliced red bell peppers that went on the grill about 15 minutes before the meat. They cooked down nicely, and I added the marinade mixture (minus the rosemary branch) when the meat went on the grill. Once the steaks were done, they were sliced across the grain and mixed in with the onions and peppers.


I have to say that these were some of the best steak fajitas we’ve had in a long time. They went well with the smoke beans that Pigdog rescued from his freezer; I know I cooked them but don’t remember how long ago.


And in case you were still wondering (and even if you weren’t), voting is still open for the 2010 MOINK Ball Challenge. Even if you’ve already left a comment on the post (and thanks to all that did!), go back and leave some more. You can vote once a day, and I need all the help I can get.

And yes, that was some more begging you just witnessed…

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