Tag Archives: MESQUITE FIRE

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

“FAJITA BEEF STEAKS GRILLED OVER A MESQUITE FIRE”

Fajita Beef Steaks Grilled over a Mesquite Fire
“FAJITA-BEEF-STEAKS-GRILLED-OVER-A-MESQUITE-FIRE-PLUS-EXTRAS”

“Wow..there is a cow in the grill Pedro!” Or Bob? Or just fill in the blanks. Anyways, there was chicken and sausages also to the lunch for that day. We must have done something really good at work to deserve these small feast! The fajitas came seasoned from the meat market were we bought this. Pretty cool, all we had to do is light up the fire in the pit; which belongs to a friend from work and grill the beef fajitas. We used mesquite wood charcoal which our store sells and to my surprise turned out to be real good to grill meats over.

 

 

FOR LUNCH OR DINNER

There are many ways to season fajitas and make them come out great tasting. One of my many favorites for fajitas is to fillet a slab in two and marinading them for an hour in a clamato marinade. Clamato is a juice normally used to make mixed drinks or cocktails and has an intense flavor.  Seasoned with a mixture of celery, onions, tomatoes, onions, and spices; by itself taste great. I normally add a tablespoon of coarse salt and of fresh ground pepper as well.

 

 

THE GRILL

After the hour of marinading, I grill for 8-10 minutes in direct heat turning over after 4-8 minutes. Slice them up to taco size and enjoy. Remember to slice against the grain or to cross cut so the fajitas will not be chewy.

 

 

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 3

Serving Size: 5 ounces

Calories per serving: 260 calories

Fat per serving: 12 grams

“FAJITAS STEAKS GRILLED OVER A MESQUITE FIRE”

This is a super easy meal to prepare and tastes really delicious by itself or in tacos.

Ingredients

  • 1 slab of beef fajitas 16 ounces
  • 1 bottle of Clamato juice
  • 1 tablespoon of coarse salt
  • 1 tablespoon of fresh ground pepper

Instructions

  1. Fillet the beef fajita slab in two; lengthwise
  2. Combine ingredients, mix, and marinade fajitas in a shallow pan or Ziploc bag. Marinade for 1 hour.
  3. Discard marinade and grill fajitas for 8-10 minutes in direct heat turning over at the halfway time.
  4. Remove fajitas and slice to size cutting against the grain and not going with it.
  5. Serve with your favorite sides and beverages.
http://www.smokefirespice.com/fajita-beef-steaks-grilled-over-a-mesquite-fire/

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

hot-juicy-grilled-rib-eye steak
Hot Juicy Rib-eye Steak grilled over a mesquite fire with mash potatoes and Red Lobster biscuits.

 

“Hot and juicy coming off the grill and grilled over mesquite coals after the fire died down a bit. ” This is 14 ounce of pure joy ; a rib-eye steak cooked medium to medium well or until the juices run a slight pink. Served with mashed potatoes and Red Lobster biscuits with a biscuit recipe that my little girl picked from an unknown source.

 

I like to add butter and a little bit of buttermilk to my mashed potatoes and season with salt and pepper to taste. At times I might even add a sharp cheddar cheese, but not this time. While this is not a side dish blog, I might add the recipes for the sides if people request for them.

 

McCormick-Grill-Mates-Smoke House-Maple-spice
McCormick Grill-Mates;Smoke House Maple seasoning.

About those steaks…I always get my beef to room temperature; it speeds cooking times. For this four steaks I coated them with extra virgin olive oil (about a tablespoon for each), I sprinkled and pressed Grill Mates Smoke House Maple seasonings by McCormick’s and sea salt on them with the backside of a spoon so the seasonings won’t fall off as easily when they hit the grill. I really enjoy using McCormick’s Grill Mates because I don’t have to mix and create my own, though I do at times. It depends on the mood I am in and if I’m not in a hurry.

 

MY STOK GRILL
MY STOK GRILL

Meanwhile, I have arranged charcoal in my STOK grill in a pyramid shape and added lighter fluid. Let the fluid soak at least 5 minutes before lighting the coals up.  When the coals ashes over (normally 30 minutes)it is ready for the next step. Spread coals evenly and add mesquite chucks for that extra flavor. You can use soaked mesquite chips as well. Needless to say, even using charcoal can add great flavor and you can buy it with mesquite or hickory in them already. Most of the times I use straight charcoal because mesquite is readily available where I am from and using chucks of your chosen wood really adds a more concentrated smoky flavor. Close the lid and let the grill heat up to 400-500 degrees Fahrenheit.

 

I can't wait to be eaten rib-eye steaks!
I can’t wait to be eaten rib-eye steaks!

You are now ready to grill those steaks to perfection. Bring them to your grilling station along with everything you might need like a plate, fork, knife, something to grasp those steaks to flip them over, and a couple of beers to drink while you wait for the steaks to get done. “Okay-okay, it doesn’t have to be beers.” You can take soda or H2O (water) instead. Point is it won’t take those steaks a long time to cook and you do not want to leave them alone in case of flare ups.  Mine took about 11 minutes (give or take 30 seconds); 6 minutes on one side and 5 on the other is all it takes.

 

Hot juicy rib-eye steaks in the making!
Hot juicy rib-eye steaks in the making!

The time always depends on factors; like how well you like those steaks to be done, the temperature of your grill, and whether you use a lid or not on your grill. I almost always do because it prevents flare ups and really speeds up the cooking time. Keep in mind that the steaks will continue to cook even after you take them out of the grill so be careful not to over cook them. You can not add moisture back into cooked food, but you can coat them with sauces so they won’t be too dry. What I recommend is investing in a meat thermometer or checking your steak in the last few minutes of the cooking time so that you can pull it off the grill when you decide when it is done to your satisfaction.

 

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

Rating: 51

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Yield: 1

Serving Size: 1

Calories per serving: 847

Fat per serving: 28 grams

Hot & Juicy Rib-eye Steaks Grilled over a Mesquite Fire.

A rib-eye steak cooked over the coals of mesquite has a very rich flavorful taste that you, your family or friends won't easily forget.

Ingredients

  • 1 14 ounce rib-eye steak
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of McCormick's Grill Mates Smoke House Maple Seasoning
  • 1/2 tablespoon sea salt

Instructions

  1. Bring rib-eye steak to room temperature and coat both sides with the 1 tablespoon of extra virgin olive oil.
  2. Mix sea salt and seasoning together and press onto both sides of rib-eye steak with the back side of a spoon.
  3. When the charcoal has ashed over in the barbecue pit, arrange steaks on grill so that they are not touching each other and close the lid on the grill.
  4. Cook for 11-12 minutes for medium to medium well and for 13-15 minutes for well or until your desired result is achieved.
  5. Serve with your favorite side dish or enjoy by itself!

Notes

The cooking time varies due to grill size and the temperature of your grill. You can check your steak by making a slight slit in the steak and checking for the right color int your steak. Also, you can use a meat thermometer, most have a gauge that tells you to what degree a steak is done.

http://www.smokefirespice.com/hot-juicy-rib-eye-steaks-grilled-over-a-mesquite-fire/

 

Well I hope you enjoy your rib-eye steak like I enjoyed mine. I’ll try to get better pictures in the future. At the moment I think they are alright considering I took them with my camera in my phone. If you would like to leave a comment or your favorite way to prepare and grill a rib-eye steak; be our guest and do so.

 

Thanks,

  Kings R. C.