Smoked-Grill Skirt Steak Fajitas
Citrus-and-chile marinated skirt steak, dry-brined for a hard sear, ripped over screaming-hot grill heat with charred peppers and onions, sliced thin across the grain and finished with lime.
- skirt steak, trimmed of excess membrane, cut into grill-length pieces2¾ lb
- fresh lime juice¼ cup
- fresh orange juice¼ cup
- soy sauce3 tbsp
- Worcestershire sauce1 tbsp
- olive oil, plus more for the vegetables¼ cup
- garlic cloves, smashed6 whole
- jalapeño, halved1 whole
- cilantro stems1
- cumin, toasted and ground if whole1 tbsp
- Mexican oregano2 tsp
- smoked paprika1 tsp
- chipotle powder½ tsp
- brown sugar1 tbsp
- black pepper, freshly ground1 tsp
- HEB fajita seasoning, for the dry brine
- bell peppers, mixed colors, seeded and cut into wide planks3 whole
- yellow onions, cut into thick rings2 whole
- lime wedges, for finishing2 whole
- flour or corn tortillas12 whole
- 1
Whisk lime juice, orange juice, soy sauce, Worcestershire, olive oil, smashed garlic, jalapeño, cilantro stems, cumin, oregano, smoked paprika, chipotle powder, brown sugar and black pepper. Submerge the skirt steak and refrigerate 2 hours — no longer, as the citrus and salt will begin to mush the surface.
- 2
Pull the steak, wipe completely dry with paper towels, and set on a wire rack over a sheet pan. Season evenly with HEB fajita seasoning on both sides. Refrigerate uncovered at least 2 hours, up to overnight.
- 3
Toss the peppers and onions with olive oil and a pinch of fajita seasoning. Preheat the Masterbuilt to 700°F, 15–20 minutes, with the 14.25" stainless skillet on the grates to heat. Brush the grates clean.
high700°F - 4
Char the peppers and onions in the hot skillet, tossing occasionally, until blistered and tender-crisp, 6–8 minutes. Slide to a bowl and cover to keep warm.
high - 5
Grill the steak lid down over the open grates: thin pieces 1½–2 minutes per side, thick pieces 2–3 minutes per side. Pull at 130°F internal, confirmed with a thermometer.
high700°F - 6
Rest the steak on a wire rack 5–8 minutes. Warm the tortillas directly on the grates 15–20 seconds per side until pliable and lightly charred.
medium - 7
Slice the steak thin against the grain, squeeze fresh lime over the slices, and pile with the charred peppers and onions and warm tortillas.
Cook it with a chef at your shoulder.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.