Steak Diablo Kabobs and Sinner Sauce
One of our premier spots in Houston to get decadent unchallenged fajitas is Pappasito's Cantina. I don’t 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. Here’s some urban cowboy for ya!
- 2 lb fajita (skirt steak)
- 1 lb bacon
- 6 oz onion (=’s 1 onion cut into 1.5” squares)
- 4 oz jalapeno (=’s 2 julienned, field dressed for less heat)
- 1 tbs Dawgs Bark
- 12 oz tortillos (optional)
- 4 oz Velveeta
- 2 oz milk
- 2 oz butter
- OK several ways to cook. This recipe is for charcoal grilling and will work in most any other cooking apparatuses you have.
- 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.
- In a bowl combine the Velveeta, milk, and butter.
- Heat in microwave for 45 seconds and stir.
- Heat again for 30 seconds stir til smooth. Heat for 15 seconds again if not smooth.
- Tortillos are up to you if you want to use. Fortunately I live where I can get traditional fresh ones otherwise I wouldn’t bother.
- Lay out your Steak Diablo and pour the Sinner Sauce.
- You should be good to go!
© Texas Butter®
Steak Diablo Kabobs and Sinner Sauce
Amount Per Serving (355 g)
Calories 1284 Calories from Fat 738
% Daily Value*
Saturated Fat 32g200%
Vitamin A 1030IU21%
Vitamin C 36.8mg45%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn