Zimmy's Nook

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ooni pizza oven

Sizzling Steak Fajitas

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A top down photo of Steak Fajitas. Two rows of stripes of medium-rare steak with grilled peppers and onions plus three bowls of toppings.
Cooked & served on the Ooni Dual Sided Grizzler Plate

Sizzling Steak Fajitas. Trimmed the fat and crosshatched a couple of striploins, then marinated for 2.5 hours before searing on a cast iron in the Ooni outdoor oven. While the steaks rested, sautéed the onions, and cooked down the peppers, before serving everything on the sizzling cast iron with Pico de Gallo, guacamole and sour cream.

Marinade Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon fresh lime zest
  • 1 teaspoon fresh orange zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons Worcestershire sauce
  • 1/2 tablespoon minced fresh jalapeño
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon Kosher salt
Fajita Ingredients
  • 2 x 16 oz striploin steaks, trimmed of all visible fat and gristle (minimum 1.5” thick)
  • 1 small red onion, sliced into 1/4” strips
  • 1 small yellow onion, sliced into 1/4” strips
  • 1 small green bell pepper, sliced, 1/4” strips
  • 1 small red bell pepper, sliced, 1/4” strips
  • 1 small orange bell pepper, sliced, 1/4” strips
  • 1 small yellow bell pepper, sliced, 1/4” strips
  • 1 medium jalapeño, thinly sliced circles
  • Olive oil
  • Kosher salt & freshly ground pepper
For serving
  • Guacamole, recipe link
  • Pico de Gallo, recipe link
  • Sour cream (mixed with sriracha optional)
  • Flour or Corn tortillas, warmed
  • Sour cream
  • Fresh cilantro
  • Lime wedges
  • Maldon salt
Preparation

For the marinade: Add all the marinade ingredients into a bowl, stir to combine.

For the fajitas: Place the steak in a large resealable plastic bag and pour the marinade over. Press out as much air as possible and seal the bag. Shake the bag to distribute the marinade then lay the bag flat and refrigerate for 2-3 hours (flipping it halfway through).

20-30 minutes before cooking, remove steak from the fridge. Remove steak from the marinade and shake off excess liquid (or lightly pat dry with a paper towel).

Preheat Ooni Koda 16 oven on high for 15-20 minutes.

Place the Ooni Dual Sided Grizzler Plate (flat side up) in the middle of the of oven until cast iron temperature reaches 600°F (4-6 minutes).

Carefully remove Grizzler Plate from the oven (using handles) and place on wooden base. Place the steaks closer to right hand side of the plate and return to oven as close to the right-hand side as possible away from the flames. Cook the steak for 2 minutes, then remove the Grizzler plate from oven, rotate the steaks (front to back) and exchange positions (left to right). Return to oven and cook for 2 minutes more. Flip steaks and cook for 1.5 minutes, then rotate and exchange positions (check internal temperature using an instant read thermometer). Return steaks to oven and cook for about 1.5 minutes more until internal temperature reaches between 125-130°F. Remove steaks to a platter and tent with foil while you cook the vegetables (steak temperature will rise to 135°F – medium rare as it rests).

Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side.

Cook onions for about 6 minutes (stirring occasionally) until softened. Add the peppers & jalapeños, season with salt & pepper, add a splash of olive oil and mix carefully to combine with onions (the Grizzler plate will be full, but since the veggies are cooking from the top and bottom, they will cook evenly). Return the Grizzler plate to the oven (keeping to the right) and adjust temperature back to high. Let them cook undisturbed for 2 minutes. Stir then continue cooking, stirring occasionally, until they are softened and have some browned spots, 4 to 6 minutes.

While the peppers finish cooking, begin thinly slicing the steaks across the grain.

When peppers are done, remove the Grizzler plate to the wooden base and place sliced steak on top of steaming hot peppers & onions.

For serving: Surround the hot Grizzler plate (on its base) with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Hope you enjoy my Sizzling Steak Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

This Sizzling Steak Fajitas recipe was cooked & served on the Ooni Dual Sided Grizzler Plate using my Ooni Koda 16 oven.

Proud Onni Ambassador. Opinions in this post are my own.

Cast Iron Lobster Tails & Wild Shrimp

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Lobster tails grilled in a pizza oven on a cast iron pan.

Cast Iron Lobster Tails & Wild Shrimp in the Ooni outdoor oven. It’s a great combination of baking & broiling as the heat rolls down from the top of the oven. Lemon, garlic and honey bring delicious flavours to these succulent seafood treasures!

Ingredients
  • 2 (6-7-ounce) lobster tails

Butter for lobster tails:

  • 1/4 cup butter – melted
  • 1 tablespoons olive oil
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

Shrimp marinade:

  • 3 tablespoons olive oil
  • 2 tablespoons Peperoncini Piccanti (chopped hot peppers in oil)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon sriracha
  • 1/2 tablespoon honey
  • 1 garlic glove minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Combine above ingredients and set aside

For serving:

  • 2 tablespoons chopped flat-leaf parsley
  • 1 lemon, halved
Preparation

Preheat the Ooni gas outdoor oven on high – the hottest part of the oven to 650°F – 700°F when measured with an infrared thermometer.

Butterfly the lobster tails:

Using kitchen shears, cut down the center of the top shell, all the way to the tail.

Use your thumbs and fingers to spread the shell, and gently separate the meat from the shell. Leave the end attached to the tail fin. Pull lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place the lobster tails (meat side up) on the cast iron pan, and brush lobster tails liberally with butter mixture.

Add the shrimp to the marinade and mix well to coat.

Place the cast iron pan into the hot oven with the tails as far away from the flame as possible and turn the oven down to medium. the hottest part of the oven will hover around 500°F. Cook lobster for 3 minutes. Remove cast iron from oven and turn the tails 180° (meat side still up), brush with more butter.

Add the shrimp to the cast iron pan (closer to the flame). Put cast iron into oven and cook for 2 minutes. Remove cast iron and flip shrimp. Return cast iron to the oven and turn the heat back to high.

Cook until the meat is opaque and slightly browned 2 minutes more. Total cook time approximately 7-8 minutes.

A lobster tail is fully cooked when it turns opaque, white, and the shell turns bright red. If the lobster still looks grey it’s not cooked – if it is white and pink, it’s done. Fully cooked lobster will be 140°F internal temperature.

Finish your lobster tails & shrimp with fresh parsley and serve with a squeeze of lemon.

(No outdoor oven? Make this recipe on the bottom rack of your oven using convection broil.)

Grilled lobster tails and shrimp on a cast iron skillet.

In addition to this Cast Iron Lobster Tails & Wild Shrimp recipe, you can find more of my favourite seafood recipes here.

Proud Ooni Ambassador. Opinions in this post are my own.

Spring Pea and Asparagus Pizza

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Wood oven green pizza with peas asparagus and basil.

Wood oven pea and asparagus pizza night! This one was filled with the delicious flavours of spring… asparagus, peas, tomatoes, mozzarella, basil and parmigiana.

Pizza Sauce ingredients
  • 1/2 tablespoon olive oil
  • 1 large garlic clove, crushed
  • 400g/14oz can diced tomatoes
  • 1/2 teaspoon salt
  • Pinch of red chili flakes (to taste)
  • 1 tablespoon chopped fresh basil
Preparation

Heat oil in saucepan over medium-low heat, add garlic and cook until just starting to brown. Add tomatoes and simmer over medium heat for 10-15 minutes. Add salt & chili flakes. Blend with a stick blender. Stir in basil. Cool sauce completely.

Preheat the wood fired (or gas) pizza oven (to a min 800°F/430°C)

Toppings (per 12” pizza)
  • 1 x 280g/10oz ball of pizza dough at room temperature
  • Asparagus – 4 medium sized spears (6” lengths)
  • Fresh peas (removed from pods) – 1/4 cup (Substitute frozen peas if required)
  • Fresh mozzarella 125g/4oz, torn into small pieces
  • Freshly grated Parmesan
  • Fresh basil – 10 to 12 small leaves
  • Olive oil for drizzling

Blanch the asparagus in boiling water for one minute (until slightly tender). Remove immediately to a bowl filled with ice water. Drain asparagus and pat dry. Cut spears in half lengthwise and then into 2” pieces. Blanch the peas in boiling water for 1 minute. Remove immediately to ice bath. Drain and pat dry.

Assembly

Stretch/roll out the dough to 12” disc. Place dough on a corn meal covered pizza peel (work quickly, so the pizza doesn’t stick to the peel…) Lightly spread on the sauce, leaving 2.5 cm/1 inch of crust around the edge. Add the torn mozzarella evenly over the sauce. Next add asparagus and peas, followed by a liberal grating of Parmesan (don’t be shy, the veggies need the seasoning)

Bake in the pizza oven 2-5 minutes (turning as required for even cooking)

Once the pizza is cooked, add a drizzle of olive oil, the fresh basil leaves and serve with additional chili flakes or hot chilies in oil.

Don’t have a pizza oven or peel?  Try this gas grill option:

Preheat your covered grill to med/high. Place the rolled out pizza dough on an inverted baking sheet covered in corn meal or flour. Slide the dough onto the hot oiled grill and cook for 2 minutes (until slightly browned) Remove dough to the baking sheet (grilled side down) and let cool slightly. Flip the dough so the grilled side is up and follow the assembly instructions as above. Return pizza to oiled grill, close the lid and lower temperature to medium. Cook until edges beginning to brown and cheese is bubbling 6- 10 minutes (rotating pizza 90° after 2-3 minutes).

Pizza with peas and asperagus on a pizza peel, ready to go in the Ooni pizza oven.

In addition to this Spring Pea and Asparagus Pizza, check out some of my other meatless meals here.