Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager
This recipe was inspired by the Big Green Egg Traditional Moppin’ Sauce Barbecue Baste
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 with an EGGspander at 400°F/204°C. Add the plancha griddle for indirect cooking on half of the EGGspander, leave the other half open for direct grilling.
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 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!