Instructions

01

Heat your Kamado Joe to 375°F and drop in the Karbon Steel Griddle.
02

Season the skirt steak with fajita seasoning. Set aside to sweat.
Ingredients
- 1 pound beef skirt steak
- Fajita Seasoning (Preferred: Meat Church Dia de la Fajita seasoning)
03

Slice the peppers and onions into thin slices.
Ingredients
- 2 green bell peppers, julienned
- 1 large yellow onion, sliced thin
04

Add a small amount olive oil to the griddle and cook the steak until has a nice char on the outside. I like medium rare, so we need to remove it when it reaches 125-128°F internal temperature. Set aside.
Ingredients
- Olive oil
- 1 pound beef skirt steak
05

Sauté the peppers and onions until they begin to char on the edges and soften. Add more olive oil if needed. (Tip: adding water to the vegetables when added to the griddle will allow them to cook faster without burning.)
06

Combine the beef and vegetables on the griddle and cook everything together, remove after 3-4 minutes. Do not over cook the beef.
07

Serve hot with flour tortillas, pico de gallo, cheese, sour cream, guacamole, and hot sauce.
Ingredients
- Cheese
- Guacamole
- Pico de Gallo
- Sour Cream
- Hot Sauce

Steak Fajitas