Boat Food: Awesome Steak Fajitas

Boat Food

Hey guys. Thanks for checking out this post. It’s all about eating good food on the boat.

I’m pretty sure that you guys in the boating community know what I mean when I say “food ALWAYS tastes better on a boat“.

Don’t get me wrong, we enjoy food pretty much anywhere. But when we’re out boating and doing our favorite thing, we try to bring some of our favorite foods with us.

This week, Jennifer and I made an executive decision to take a weekday (or part of it) for ourselves. So we planned on spending Wednesday afternoon and early evening boating on beautiful Lake Conway in Orlando, FL.

But what do we want for dinner? What can we cookout on the boat? What if we feed some friends?

Steak Fajitas

Hearty ribeye steak with peppers and onions, wrapped in a warm tortilla, and covered in “The Sauce“. Perfect boat food.

Now, I was gonna say Super-Secret, Super-Spicy, and Super-Awesome creamy white sauce, but I won’t.

It’s not a big secret but it is fantastic! It’s the same sauce Jennifer makes when we do fish tacos. Heck, we’ve even used it on pork chops and chicken wings!!

Back to the fajitas.

Here’s a list of what we used on Wednesday evening and it fed 4 people @ 3 fajitas each (minus all the steak that we “tested” on the grill). Could probably get 12-15 fajitas.

(2) 1″ ribeye steaks
(2) green bell peppers
(1) lg. vidalia onion
(1pk) sm. flour tortillas (family pack has 20 tortillas)
(1pk) Queso Fresco (fresh crumbling cheese)
EV olive oil
9″ x 13″ foil pan
Roll of tinfoil

Sauce:

(1 cup) Mayo
(1/2 cup) sour cream
(1/4 tbsp) garlic salt
(2 tbsp) Sriracha hot sauce
(1 tsp) cilantro
Lime juice to taste
Mix all in bowl and funnel into squeeze bottle

Prep:

Jennifer prepped this meal the same way she does all the food that we take with us boating. Whether it’s an overnighter, a weekend, or even spoil island camping, the procedure is always the same.

The night before, clean and slice the bell peppers and onions. Each are individually bagged in 1 gallon ziploc freezer bags. Then bagged again.

Next is the Queso Fresco. You can use mozzarella, but this cheese doesn’t melt in the boat when you take it out of the cooler. It comes in a block so now is the time to crumble it and bag it up. And bag it again.

Same with the steaks. Prep them, season them, and put them both in a ziploc freezer bag. Then bags them again.

The Double-Bag Gimmick:

Now, I know there are those of you that might think that double-ziplocking is unnecessary or wasteful. Let me explain from first-hand experience.

Coolers are not refrigerators. If you’ve packed ingredients for multiple meals to cover 3 days, sooner or later, the water in the cooler may find it’s way into that perfectly seasoned T-bone steak or Mahi filets that were for tomorrow’s dinner.

Worse yet, maybe you’ve got some chicken bagged and seasoned for the grill. If that opens or leaks into the cooler, then all of your ice is contaminated. Believe me, it happens.

Cooking:

Out on the boat or even when we’re camping, we continue to rely on what I call “Mr. Dependable”, our Char-Broil portable gas grill. Easy to carry. Easy to clean. Plenty of cooking area.

Peppers and onions on the grill — Lol. This pan got crumpled because it was too tall for the lid to close.

Plus, if it does ever get damaged or rust out, instead of buying $30.00 replacement parts, you can just buy a whole new one. We love it.

After the grill is warmed up, pour some olive oil into the foil tray and load in the peppers and onions. Cover the grill and let them cook. Check and stir occasionally. I also like to rotate the foil tray to move around the olive oil.

When the peppers and onions are nice and soft, remove from the grill and cover the tray with foil.

Next , lay down a sheet of tinfoil on the grill and wipe it lightly with olive oil. Cover the grill and let the foil get hot. Then place 6-8 flour tortillas on the grill and cover for about a minute. Flip them and go another minute. Stack them and wrap them in foil to keep them warm.

Now it’s time for the steaks. Since we’ve used a foil tray, the grill is still perfectly clean and ready for the meat.

This is the part where I’m NOT gonna attempt to tell you guys how to cook your steak on your grill.

All I will say is that for the fajitas or even steak and cheese subs, we like our slices to still have a little pink in them. Just don’t overcook them.

After some “testing” of the steak, we slice them kinda diagonally. Thin slices are best for the fajitas. Next, put the steak slices into the tray with the peppers and onions.

Just put the foil tray back on the grill so everything can mix together and warm.

Assemble and Enjoy

Another great thing about fajitas is that you don’t need plates! Pieces of foil or even a paper napkin make for easy handling. Let’s be honest, nobody’s gonna put it down anyway!!

Grab a tortilla, squeeze on some sauce, fill with steak and peppers, crumbled cheese, and more sauce. Sometimes a squeeze of lime is good also.

Sooo much flavor. Warm and filling. Excellent boat food.

Sometimes it can be a challenge to bring everything you need with you on the boat. But, a little prep before you go can make things very easy and save you a ton of room in the coolers.

Jennifer and I hope you enjoyed this post and that it made you hungry. Please leave us a comment and tell us about a meal that you like to cook when out on the boat.

Also, don’t forget to subscribe below so we can let you know about our next post.