Moppin’ Sauce-Marinated Flank Steak Fajitas

Big Green Egg

Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager This recipe was inspired by the Big Green Egg Traditional Moppin’ Sauce Barbecue Baste

PREP TIME

EGG TEMP

400°F/204°C

COOK TIME

SERVINGS

Ingredients

Flank steak (~2 lbs (0.9 kg))
1/2 cups (120 ml) Big Green Egg Moppin’ Sauce
Salt and pepper to taste
1 bell pepper, julienned
1 onion, julienned
Corn or flour tortillas
cooking spray or 1 tablespoons extra virgin olive oil

Accessories

EGGspander convEGGtor Basket

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Plancha Griddle

The dual-sided design of the Cast Iron Plancha Griddle is ideal for searing meats and seafood with a...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Instructions

Step 1

Put the flank steak into a resealable bag and cover with the Big Green Egg Moppin’ Sauce. Squeeze the air out of the bag and close it, move the meat around to make sure it is coated with sauce. Put in the refrigerator and marinate for 4 to 24 hours.

Step 2

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a Half Plancha Griddle at 400°F/204°C.

Step 3

Remove the steak from the marinade and season it with salt and pepper, giving it a good even coating to form a crust. Set aside.

Step 4

Grill the onions and peppers on the Half Plancha Griddle for 7-10 minutes or until soft with some caramelized color. On the direct side, grill the flank steak to desired temperature.

Step 5

Cut against the grain in thin slices. Built the fajitas with a tortilla, peppers and onions; top with cheese dip!

Instructions

Put the flank steak into a resealable bag and cover with the Big Green Egg Moppin’ Sauce. Squeeze the air out of the bag and close it, move the meat around to make sure it is coated with sauce. Put in the refrigerator and marinate for 4 to 24 hours.
Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a Half Plancha Griddle at 400°F/204°C.
Remove the steak from the marinade and season it with salt and pepper, giving it a good even coating to form a crust. Set aside.
Grill the onions and peppers on the Half Plancha Griddle for 7-10 minutes or until soft with some caramelized color. On the direct side, grill the flank steak to desired temperature.
Cut against the grain in thin slices. Built the fajitas with a tortilla, peppers and onions; top with cheese dip!

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