Steak Diablo Kabobs and Sinner Sauce
One of our premier spots in Houston to get decadent unchallenged fajitas is Pappasitos Cantina. I dont know how they do it but I always aim for that bar when making relations with a grilled fajita. They also serve a Shrimp Diablo that this recipe is modeled after except theirs is shrimp and ours, steak. Keep reading When I was young fajitas were considered trash meat and not part of the steak section. They were part of the hamburger. Young , hunting in Freer TX we would try to cull any and all Javelinas we saw. One of the benefits of the Javelinas cull was being introduced to fajita meat, we would trade the Javelinas for them with the cowboys. Anyways, before I jabber about my history of the fajita, they were always meant to be chewy, thrown on a fire pit, and slapped in a tortilla. Nothing fancy until city folk got a hold of them. Heres some urban cowboy for ya!
One of our premier spots in Houston to get decadent unchallenged fajitas is Pappasitos Cantina. I dont know how they do it but I always aim for that bar when making relations with a grilled fajita. They also serve a Shrimp Diablo that this recipe is modeled after except theirs is shrimp and ours, steak. Keep reading When I was young fajitas were considered trash meat and not part of the steak section. They were part of the hamburger. Young , hunting in Freer TX we would try to cull any and all Javelinas we saw. One of the benefits of the Javelinas cull was being introduced to fajita meat, we would trade the Javelinas for them with the cowboys. Anyways, before I jabber about my history of the fajita, they were always meant to be chewy, thrown on a fire pit, and slapped in a tortilla. Nothing fancy until city folk got a hold of them. Heres some urban cowboy for ya!
- Carbohydrate 55.7578885 g
- Cholesterol 210.8898 mg
- Fat 92.298073 g
- Fiber 4.40327492326498 g
- Protein 74.3566915 g
- Saturated Fat 36.992949275 g
- Serving Size 1 1 Serving (555g)
- Sodium 3262.693475 mg
- Sugar 51.354613576735 g
- Trans Fat 11.2679608 g
- Calories 1367 calories
Step-by-step
- So get that charcoal going. Coals ½ on right, left, or center.
- Cut your onions (1.5” squares) and jalapenos julienned up and set aside in bowl.
- Lay your fajitas out on a cutting board membrane up.
- Carefully hold a piece of the membrane and cut just under it to fillet the membrane off the meat. It’s a lot like filleting the skin off a fish but a little more of a pain.
- Cut the fajitas short ways to where you have about 3” pieces. Usually you’ll have 3x 3 in pieces.
- Now cut the 3” pieces against the fajitas grain into ½ to 1” strips.
- Rub the Dawgs Bark into the fajitas with hands and set aside to rest till ready. Shot of olive oil if it makes you feel better.
- Take your slab of bacon and cut in half short ways.
- Get your skewers or toothpicks ready.
- Build skewers like this: slide down one piece of onion, rap a strip of fajita meat and jalapeno in a piece of bacon, slide the bacon wrap down the skewer to the onion. “Rinse and repeat” until your out of supplies. Sprinkle some more Dawgs Bark or Sowflakes would work too.
- Even if you use a thermometer for the grills heat it has been my experience you need to stay with the grill when charcoaling because today’s fire will be different from any other time.
- They can get outa hand quick and it’s better to be there when it does so you can adjust the Steak Diablo or whatevers cooking. These in particular will flare up easy because the bacon grease.
- Place all your meat sticks to side of the hot coals. Sit there and tend to it. If you use a thermometer it drop the sticks at about 300 to 320 degrees. I let the fire kiss the sticks and move if the heat is getting hot too quick. Put the cover on for a couple minutes watching for excessive smoke.
- Open and move and flip sticks as needed. The hope is not too many flare ups. It’s better to ride it out at a low temperature (oven like) than to have to constantly move because high heat flames. I’ve been know to patiently “ride out” at temps as low as 165.
- Cooking low temp will make the meat more tender but no choice of medium rare, it will be done. This needs to be cooked to done anyways so the bacon is too.
- Pull sticks when ready and set to rest.
A Texan's Take on Urban Cowboy Cuisine: Steak Diablo Kabobs
From the dusty plains of Freer, Texas, to the bustling city of Houston, my journey with fajitas has been nothing short of a culinary adventure. Remember those days when fajitas were relegated to the "trash meat" section, a far cry from the esteemed steakhouse fare? Well, times have certainly changed. I've witnessed the evolution of the humble fajita firsthand, from humble beginnings as a chewy, campfire-cooked delight shared with cowboys to the sophisticated dishes served in upscale cantinas.
My love for fajitas began while hunting javelinas with my family. Trading our hard-earned bounty for juicy strips of fajita meat forged a connection between the wildness of the countryside and the simple pleasure of a perfectly grilled meal. Those early experiences instilled in me a deep respect for the inherent flavour of the meat and the importance of letting the natural taste shine through, a concept I’ve carried through to this recipe.
This recipe, inspired by the delicious Shrimp Diablo at Pappasito's Cantina, is my interpretation of urban cowboy cuisine – a harmonious blend of rustic simplicity and sophisticated technique. We’re taking the humble fajita and transforming it into something truly special: succulent steak diablo kabobs, marinated to perfection, and then expertly grilled until deliciously charred. The rich flavour of the Dawgs Bark rub (a personal favourite), combined with the smoky aroma of the charcoal, creates a symphony of tastes that will tantalize your tastebuds.
The "sinner sauce," a delightful creation that adds depth and richness to the already amazing kabobs, completes the experience. Imagine succulent steak, smoky bacon, sweet onions, and spicy jalapenos all intertwined and bursting with flavour. It is pure deliciousness. The entire experience transcends the typical fajita and delivers a unique take on this beloved classic.
But this isn’t just about the food; it’s about the journey. It’s about embracing the tradition while simultaneously reinventing it. It’s about the memories and the experiences that are woven into every bite. It’s about sharing a meal with loved ones and creating memories that will last a lifetime. It’s about celebrating the simple things in life and finding joy in the most unexpected places.
So, gather your friends and family, fire up the grill, and embark on this culinary adventure with me. Let’s create some new memories and savour the rich flavours of these Steak Diablo Kabobs. Let the flames dance, let the aromas fill the air, and let the taste of Texas charm your soul.
Ingredients:
This recipe is a celebration of simple, high-quality ingredients. Don't skimp on the quality, trust me, it's worth it!
- 1 lb bacon
- 2 oz butter
- 1 tbsp Dawgs Bark seasoning
- 2 lb beef fajita (skirt steak)
- 6 oz onion (approximately 1 onion, cut into 1.5” squares)
- 4 oz jalapeno (approximately 2, julienned)
- 12 oz tortillas (optional)
- 4 oz Velveeta cheese
- 2 oz milk
