🌟 Howdy y'all! Welcome to my cozy corner of the internet! Today, I've got a mouthwatering recipe for Ribeye Fajitas cooked to perfection on the charcoal grill, accompanied by grilled onions, bell peppers, and jalapenos. 🔥🥩🌶️
Ingredients:
4 Ribeye steaks
1 large onion, sliced
2 bell peppers (any color), sliced
3 jalapenos, sliced
8-10 flour tortillas
1 tablespoon olive oil
Fajita seasoning
Salt and pepper to taste
For the Guacamole:
2 ripe avocados
1 small tomato, diced
1/4 cup red onion, finely chopped
1 jalapeno, seeded and minced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
For the Hot Green Salsa:
6 tomatillos, husked and rinsed
2 jalapenos
1/4 cup fresh cilantro
1/4 cup onion, chopped
1 clove garlic
Juice of 1 lime
Salt to taste
Directions:
Soak the Mesquite Chips:
Before adding mesquite chips to the charcoal, it's essential to soak them in water for at least 30 minutes. This step ensures that the chips smolder and produce smoke rather than burn quickly when placed on the hot coals.
Prepare the Charcoal Grill:
Arrange the charcoal briquettes in a pyramid shape in the center of the grill for direct grilling. This configuration allows for even distribution of heat across the grill surface.
Use a chimney starter or lighter fluid to light the charcoal. Place the starter on top of the charcoal pyramid and ignite the coals. Let them burn until they are covered with a thin layer of gray ash, indicating they are ready for cooking.
Adding Mesquite Chips:
Once the charcoal has reached the desired temperature and is covered with ash, it's time to add the mesquite chips.
Drain the soaked mesquite chips to remove excess water. You can do this by placing them in a colander or strainer.
Sprinkle the drained mesquite chips evenly over the hot coals. Spread them out to ensure they are distributed across the charcoal bed.
It's essential to add mesquite chips periodically throughout the grilling process to maintain a steady flow of smoke and enhance the flavor of the food. As a general rule, add a handful of soaked mesquite chips every 20-30 minutes during cooking.
Monitoring and Adjusting:
Keep an eye on the grill temperature and the amount of smoke produced by the mesquite chips. Adjust the airflow vents on the grill to control the intensity of the smoke.
If the grill temperature starts to drop, you may need to add more charcoal to maintain the heat levels. Similarly, if the smoke diminishes, add more soaked mesquite chips to keep the smoky flavor infused into the food.
Season the Ribeye Steaks:
Rub each ribeye steak generously with fajita seasoning, ensuring that both sides are well coated. Sprinkle salt and pepper to taste.
Allow the seasoned steaks to sit at room temperature while you prepare the grill.
Prepare the Vegetables:
Slice the onion, bell peppers, and jalapenos into long, thin strips.
Toss the sliced vegetables in a bowl with olive oil, salt, and pepper until evenly coated.
Grill the Vegetables:
Place a grill basket on the grill grate and add the seasoned vegetables to it. Spread them out evenly to ensure even cooking.
Grill the vegetables over direct heat, turning occasionally, until they are tender and charred, about 10-15 minutes. Remove them from the grill and set aside.
Grill the Steaks:
Once the vegetables are cooked, it's time to grill the ribeye steaks. Place the steaks directly over the hot coals.
Grill the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness.
Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, the temperature should read 135°F (57°C).
Rest the Steaks:
Once the steaks are cooked to your liking, transfer them to a cutting board and let them rest for a few minutes. This allows the juices to redistribute, resulting in juicier and more flavorful meat.
Warm the Tortillas:
While the steaks are resting, place the flour tortillas directly on the grill grates for about 30 seconds on each side, or until they are warm and slightly toasted.
Slice the Steaks:
After the steaks have rested, slice them thinly against the grain. This ensures that the meat is tender and easy to chew.
Assemble the Fajitas:
To assemble the fajitas, place a few slices of grilled steak onto a warm tortilla. Top with grilled vegetables, guacamole, and hot green salsa.
Roll up the tortilla tightly and serve immediately.
Enjoy!
Serve your delicious ribeye fajitas hot off the grill and enjoy with your favorite toppings and sides.
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🌟 Thank you for joining me today, and I hope you enjoy these delicious Ribeye Fajitas as much as I do! If you're ready to embark on your real estate journey, I'm here to help every step of the way. Let's find your dream home together! 🏠🔑 #LubbockRealEstate #WestTexas #RealEstateAgent #Realtor #HomesForSale #CharcoalGrill #RibeyeFajitas #Grilling #Guacamole #Salsa #KeyAndSlateRealEstateGroup #LainieEilenberger #OneFordRoad #LuxuryLiving #VirtualHomeTours #ExploreWestTexas 🌶️🔥
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