Cooking with Mullethead and Hambone
Howdy, folks! Mullethead here, ready to guide you through making easy marinated grilled beef fajitas on a charcoal grill. With my trusty friend, Hambone, we’re about to embark on a flavor-packed journey that’ll have your taste buds dancing like cowboys in a honky-tonk. So, grab your cowboy hat, and let’s get grilling!
Prepping the Perfect Beef Fajitas
Ingredients for Beef Fajitas
Before we get to the fun part—the grilling—let’s talk about what you’ll need:
– 2 pounds of skirt steak or flank steak
– 1/4 cup lime juice (about 2 limes)
– 1/4 cup orange juice
– 1/4 cup soy sauce
– 1/4 cup olive oil
– 4 cloves garlic, minced
– tablespoon ground cumin
– tablespoon chili powder
– teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– large onion, sliced
– red bell pepper, sliced
– green bell pepper, sliced
– yellow bell pepper, sliced
Instructions for Marinade and Prep
- Marinate the Beef: In a large resealable bag, combine lime juice, orange juice, soy sauce, olive oil, minced garlic, cumin, chili powder, smoked paprika, black pepper, and salt. Add the steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours, but for maximum flavor, let it marinate overnight.
Hambone: “Mullethead, is this marinade supposed to smell this good? Or is that cologne I’m smelling?”
Mullethead: “Hambone, if my cologne smelled like this, I’d be fighting off more than just mosquitos.”
- Prepare the Veggies: While the steak is marinating, slice up your onions and bell peppers. Toss them in a little olive oil, salt, and pepper.
Hambone: “Do you want these veggies sliced like a rockstar or diced like my dreams of becoming a rockstar?”
Mullethead: “Slice ‘em like a rockstar, Hambone. We’re making fajitas, not fagioli.”
Firing Up the Grill
Recommended Grilling Equipment
- Weber Original Kettle Premium Charcoal Grill: This bad boy is a classic. Durable, reliable, and perfect for achieving that smoky flavor we love.
- Char-Broil Portable Charcoal Grill: For those who love grilling on the go, this compact grill is perfect for tailgating or camping trips.
- Cuisinart 14″ Portable Charcoal Grill: If you’re looking for something small but mighty, this one’s your best bet.
Pro Tip: Don’t skimp on the grill tools, partner. Get yourself a good pair of long tongs (like these here Grip-Rite Turner Tongs and a wide spatula (like this awesome Grille Perfect 24″ Grill stainless steel spatula) to keep those fajita strips from becoming charcoal critters.
Instructions for Grilling Beef Fajitas
- Light the Charcoal: Fill your chimney starter with charcoal and light it up (this Weber Rapidfire Compact Chimney Starter is a great one!). Wait until the coals are covered with a fine gray ash; this should take less than 15 minutes with the Weber Rapidfire.
Hambone: “Mullethead, can’t we just use a match and some lighter fluid?”
Mullethead: “Sure, if you want to singe your eyebrows off and taste gasoline, trust the process, Hambone.”
- Set Up the Grill: Arrange the coals on one side of the grill to create a two-zone fire. This gives you a hot side for searing and a cooler side for finishing the cooking.
- Grill the Steak: Remove the steak from the marinade and let any excess drip off. Place the steak directly over the hot coals. Sear for about 3–4 minutes per side for medium-rare. If you prefer it more done, move the steak to the cooler side and cook to your desired doneness.
Hambone: “Mullethead, what if I want it well done?”
Mullethead: “Hambone, if you want it well done, you might as well just eat your shoe. Medium-rare is the way to go.”
- Grill the Veggies: Toss the sliced onions and bell peppers in a grill basket (this one from GRILLART has a nifty handle and can handle fish and shrimp) or directly on the grates. Cook until they are tender and slightly charred, about 5-7 minutes.
- Rest the Steak: Let the steak rest for about 5 minutes before slicing it against the grain into thin strips. This ensures your fajitas are tender and juicy.
Hambone: “Why do we let it rest? Isn’t it tired enough?”
Mullethead: “We let it rest so it stays juicy, Hambone. You let a cowboy rest, and he’s ready to wrangle. Same with steak.”
Whipping Up Guacamole with a Molcajete
Ingredients for Guacamole
– 3 ripe avocados
– 1 small onion, finely chopped
– 1 tomato, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and minced
– Juice of 1 lime
– Salt and pepper to taste
– Fresh cilantro, chopped
Note: Our guacamole recipe has none of these vegetables, which are basically the same as in pico de gallo, but most diners use both on their fajita tacos so they’re combined here.
Recommended Molcajete
- Vasconia 4-Cup Granite Molcajete Mortar and Pestle: This traditional molcajete is perfect for making authentic guacamole. Plus, it looks great on your kitchen counter!
Instructions for Making Guacamole
- Prep the Ingredients: Cut the avocados in half, remove the pits, and scoop the flesh into the molcajete.
Hambone: “Mullethead, how do you get the pit out without destroying the avocado?”
Mullethead: “Use a spoon, Hambone, not a jackhammer! Calm down, Mr. Demolition Man! A spoon, that’s all you need, like a sculptor gently chippin’ away at a masterpiece. Just a little finesse and the pit will come free”
- Mash It Up: Using the pestle, mash the avocados until you reach your desired consistency—chunky or smooth—it’s up to you!
- Mix and Serve: Add the chopped onion, tomato, minced garlic, jalapeño, lime juice, salt, and pepper. Mix well, and top with fresh cilantro.
Hambone: “This pestle looks like it could be used as a weapon in a bar fight.”
Mullethead: “That’s right, and one good whack with that thing could probably knock some sense into anyone who puts ketchup on their fajitas!”
The Perfect Sidekicks for Your Fajitas
What’s a fajita feast without some killer side dishes? Here are a few Texan-approved favorites to round out your meal:
- Mexican Rice: Fluffy and flavorful, a must-have.
- Mexican Grilled Corn: Sweet corn on the cob slathered in mayo, cotija cheese, and chili powder.
- Refried Beans: Creamy, hearty, and the perfect complement to your fajitas.
- Pico de Gallo: Fresh and zesty, great for adding a punch to your fajitas (if you want more than what’s in the guacamole recipe above).
- Corn and Black Bean Salad: Light, refreshing, and full of flavor.
- Mango Salsa: Sweet and spicy, a delicious twist.
- Grilled Vegetable Skewers: A medley of charred veggies to balance out the meat.
- Cucumber and Radish Salad: Crisp and refreshing, a nice contrast to the rich fajitas.
Hambone: “Do we really need sides, Mullethead?”
Mullethead: “Hambone, a meal without sides is like a rodeo without a clown. Now quit whining and start chopping.”
Bringing It All Together
Once you’ve got your steak, veggies, guacamole, and sides all prepped, it’s time to assemble your fajitas. Load up a warm tortilla with a bit of everything, and you’ve got yourself a Texan feast that’ll have your guests singing your praises.
Ready For Action
Y’all, don’t just sit there drooling over your screen; it’s time to get grilling! Grab the gear we’ve recommended, fire up that charcoal grill, and make your taste buds do the two-step. Don’t forget to share your grilling adventures with us in the comments below. And if you loved these tips, click those affiliate links to grab the best gear and support our blog. Happy grilling, partners!
Adios!
We hope you enjoyed our Easy Marinated Grilled Beef Fajitas recipe with Mullethead and Hambone; with them in charge, your backyard barbecues will never be the same. Until next time, keep those grills hot and those smiles wide! Yeehaw!
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