Sizzling peppers, seared skirt steak, and warm tortillas—all on the Huntsman®. Justin from @GrillVaultBBQ puts the Spider Grills Half-Moon Griddle to work, pairing its carbon steel cooking surface with the web grates for fajitas cooked over charcoal.
The peppers soften and char on the griddle before the steak hits the hot surface. Meanwhile, tortillas warm on the web grates alongside it. Slice, stack, and finish with your favorite hot sauce.
Servings: 4
Prep time: 15 minutes
Cook time: Approximately 20 minutes
Grill temperature: 450–500°F
Quantities and cooking times are suggested for recreating this cook. Allow additional time for preheating and seasoning before first use.
Ingredients
- 1½ pounds skirt steak
- 3 bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons high-heat cooking oil, divided
- Your favorite fajita or all-purpose seasoning, to taste
- 8–12 small flour tortillas
- Lime wedges
- Melinda’s hot sauce or your favorite hot sauce
- Optional toppings such as cilantro, sour cream, salsa, or guacamole
Before Your First Cook
Starting with a new griddle? Wash it with warm water and mild dish soap, rinse, and dry thoroughly. Justin sets his Huntsman® to 500°F with the griddle directly over the coals, then follows the instructions included with the seasoning kit.
Season your griddle according to the included instructions before cooking. The carbon steel surface develops seasoning with use, helping food release more easily over time.
Instructions
1. Set up the Huntsman®
Arrange the charcoal for two-zone cooking, placing the Half-Moon Griddle directly over the coals and a web grate on the other side. Bring the grill to approximately 450–500°F and let the griddle preheat.
2. Prep your ingredients
Pat the skirt steak dry and season both sides with your favorite seasoning. Toss the sliced peppers and onion with 1 tablespoon of oil and additional seasoning.
3. Cook the peppers and onions
Spread the vegetables across the hot griddle. Cook for approximately 8–10 minutes, tossing occasionally, until softened with browned edges. Work in batches if needed to give the vegetables room to sear. Transfer to a serving dish and cover to keep warm.
4. Sear the skirt steak
Add the remaining oil as needed, then place the steak on the griddle. Cook for approximately 3–5 minutes per side, depending on thickness and heat, until well seared and cooked to your preferred doneness. Cook in batches if necessary.
5. Warm the tortillas
While the steak cooks, place the tortillas on the web grates over the cooler side of the grill. Warm briefly on each side until soft and lightly toasted, watching closely so they don’t burn. Wrap in a clean towel to keep warm.
6. Slice and serve
Let the steak rest for 5–10 minutes, then slice thinly against the grain. Fill your tortillas with steak, peppers, and onions. Add a squeeze of lime, your favorite toppings, and a few shakes of hot sauce.
More Ways to Cook Over Charcoal
Use one Half-Moon Griddle alongside a web grate to cook on two surfaces at once, or pair two halves for a full griddle setup. From fajitas to a full breakfast spread, it’s another way to put your Huntsman® to work.
