Chef Tom fires up the flattop Fusion and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!
WHAT YOU'LL LOVE
- Slicing the skirt steak thin before it ever touches the marinade lets the flavor penetrate faster and more evenly than marinating the steak whole
- Cooking the onions and peppers first, then moving them into a mound to make room, lets one griddle handle both the vegetables and the steak without switching pans
- Preheating a cast iron fajita skillet on the griddle while the vegetables finish gives the dish a sizzling presentation the moment it's assembled
- Sprinkling extra Mexicano seasoning directly onto the beef as it cooks builds another layer of flavor beyond what the marinade already contributed
Steak Fajitas on a Griddle
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
6
Prep Time
25 minutes
Cook Time
15 minutes
Calories
336
This recipe for Chef Tom's Steak Fajitas sizzle with thin-sliced marinated skirt steak, onions & peppers cooked on the flattop Fusion. Delicious Caramelo tortillas finish off this hearty meal, sure to tantalize your taste buds.
Ingredients
- 1 lb skirt steak, sliced thin across the grain
-
Colonial Chile Infused Oil
-
Cattleman’s Grill Mexicano Seasoning
- 1/2 large yellow onion, sliced 1/4”
- 1 bell pepper, sliced 1/4”
- 6-8 flour tortillas
-
1/2 cup Sweetwater Spice Lime Jalapeño Fajita Bath
- 1/4 cup water
-
2 tbsp Colonial Chile Infused Oil
- 2 tbsp soy sauce
-
1 tbsp Cattleman’s Grill Mexicano Seasoning
- 1 cup onion, minced
- 1 cup tomato, small dice
- 1 avocado, diced
- 1/2 cup serrano (or jalapeño) pepper, minced
- 1/2 cup cilantro, minced
- 2 tbsp lime juice
-
Noble Saltworks Cherrywood Smoked Salt
- Non-fat Greek yogurt
-
Cattleman’s Grill Mexicano Seasoning, to taste
- Lime juice, to taste
For the marinade:
For the pico de gallo:
For the crema:
Directions
Preheat your Fusion for high heat cooking.
- Combine all ingredients for the pico de gallo in a bowl. Mix well. Store in the refrigerator until ready to serve.
- To make the marinade, combine the Sweetwater Spice Lime Jalapeño Fajita Bath, water, Colonial Chile Infused Oil, soy sauce and Cattleman’s Grill Mexicano Seasoning in a pint sized mason jar. Shake vigorously to mix.
- Place the thin sliced steak in a zip top bag. Pour the marinade in the bag. Close the bag and massage the marinade into the meat. Let the marinade soak in for about 20 minutes.
- Spread a couple of tablespoons of Colonial Chile Infused Oil across the griddle. Add the sliced onions and peppers on the griddle and cook until browned and softened.
- When the onions are nearly done, pile them in a mound and place a Lodge Cast Iron Fajita Skillet on the griddle to preheat.
- Add a couple more tablespoons of Colonial Chile Infused Oil to the griddle. Remove the sliced skirt steak from the bag and transfer directly to the grill. Spread the beef out so it can brown. Sprinkle more of the Cattleman’s Grill Mexicano Seasoning over the beef as it cooks. Remove the beef when it is browned and cook through.
- To make the crema, mix all three ingredients and season to taste.
- Assemble the Steak Fajitas, filling the flour tortillas with the skirt steak, onions, peppers, pico de gallo and crema.
Recipe Note
Recipe FAQ
Why slice the skirt steak thin before marinating it instead of marinating it whole?
Thin slices expose more surface area to the lime jalapeño marinade, letting the flavor penetrate faster and more evenly in the same 20-minute soak than a whole, uncut steak would.
Why cook the onions and peppers first, then push them into a mound to make room on the griddle?
Clearing space that way lets the same griddle handle both the vegetables and the steak in sequence, rather than needing a second pan or surface for the meat.
Why preheat a cast iron fajita skillet on the griddle while the vegetables finish cooking?
Getting the skillet hot ahead of time means it's ready the moment the fajitas are assembled, giving the dish that classic sizzling presentation right at the table.
Why sprinkle more Mexicano seasoning onto the beef while it's already cooking, on top of the marinade?
Adding a second dose directly to the searing beef builds another layer of flavor beyond what soaked in during the marinade, rather than relying on the marinade alone to season the meat.
What internal temperature should the skirt steak actually reach?
This recipe cooks the thin slices until browned and cooked through. As a whole-muscle cut of beef, there's no minimum cook temperature requirement the way there is for ground meat — cook to your preferred doneness.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely on a stovetop griddle or large skillet; nothing about the technique requires an outdoor grill.
Recipe Highlights
Pre-sliced marinating: Speeds up and evens out flavor penetration.
Shared griddle space: Handles vegetables and steak without switching pans.
Preheated fajita skillet: Delivers a sizzling table presentation.
Double-seasoned beef: Layers flavor beyond the marinade alone.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.06 oz
- per serving
- Calories
- 336
- Carbs
- 22 grams
- Protein
- 23 grams
- Fat
- 18 grams
- Sodium
- 590 milligrams
