JONESY
03-23-2012, 12:11 PM
I was at the grocery store and they had top round steaks on sale for $3.50/lb, so I decided to do some fajitas. I’ve never used this cut before, but thought it would be fun to try something different.
Seasoned the steaks with an Ancho chili powder and a wet paste of;
Olive oil
Cilantro
Garlic
Lemon
Lime
Cumin
Salt and pepper
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030832.jpg
Made the wife my 3.2.1 Margarita while the meat marinated
3oz Tequila
2oz Fresh squeezed lime juice
1oz Orange liquor
1oz Simple syrup
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030837.jpg
I cooked the steaks over an all mesquite hardwood fire. Started with a tightly packed full chimney.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030839.jpg
Dumped the wood and let it work down to some coals.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030840.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030841.jpg
Fired the steaks directly over the mesquite coals
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030845.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030846.jpg
Pulled and sliced at medium rare
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030853.jpg
Served as a fajita with peppers/onion, cheese, homemade pico and japs. I also served some black beans and rice. For the black beans I used two cans drained and rinsed black beans, sautéed onion, garlic, poblano pepper, one can tomato sauce, taco seasoning and cumin.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030854.jpg
The meal turned out great, the top round steaks were a little on the tough side, but sliced thin enough were great for a fajita. All in all the meal was great, I loved the beans and had fun cooking over the mesquite fire.
Seasoned the steaks with an Ancho chili powder and a wet paste of;
Olive oil
Cilantro
Garlic
Lemon
Lime
Cumin
Salt and pepper
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030832.jpg
Made the wife my 3.2.1 Margarita while the meat marinated
3oz Tequila
2oz Fresh squeezed lime juice
1oz Orange liquor
1oz Simple syrup
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030837.jpg
I cooked the steaks over an all mesquite hardwood fire. Started with a tightly packed full chimney.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030839.jpg
Dumped the wood and let it work down to some coals.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030840.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030841.jpg
Fired the steaks directly over the mesquite coals
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030845.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030846.jpg
Pulled and sliced at medium rare
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030853.jpg
Served as a fajita with peppers/onion, cheese, homemade pico and japs. I also served some black beans and rice. For the black beans I used two cans drained and rinsed black beans, sautéed onion, garlic, poblano pepper, one can tomato sauce, taco seasoning and cumin.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030854.jpg
The meal turned out great, the top round steaks were a little on the tough side, but sliced thin enough were great for a fajita. All in all the meal was great, I loved the beans and had fun cooking over the mesquite fire.