Texas Grilled Beef Fajita Plate
Texas border tradition reading skirt steak marinated in lime, garlic, and cumin then grilled hard over high heat, sliced thin and piled with charred bell pepper and onion onto warm flour tortillas, plated with charro beans and lime crema for the weeknight fajita dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both skirt steaks dry. Slice bell peppers and onion into 1cm strips. Cube bacon and mince 7 garlic cloves; grate the 8th. Halve 2 limes and pick cilantro. Whisk 2 tbsp oil, juice from 2 limes, minced garlic, cumin, chili powder, oregano, paprika, cayenne, 0.5 tsp salt, and pepper. Divide marinade between both steaks and marinate 15 minutes.
Simmer
Render bacon in a saucepan over medium 4 minutes. Add half the onion, cook 3 minutes until soft. Add drained pinto beans, 0.5 tsp salt, and 6 tbsp water; simmer covered on low 10 minutes until beans are heated through.
Char
Heat a large grill pan over high 4 minutes until smoking. Toss remaining peppers and onion with 2 tbsp oil and 0.5 tsp salt. Grill 6 minutes total, turning every 2 minutes, until charred patches form. Transfer to a plate.
Grill
Lay both steaks on the same hot grill pan undisturbed 3 minutes per side for medium-rare. Transfer to a board and rest 5 minutes.
Toast
Warm tortillas on grill 20 seconds per side until pliable. Stack and cover with a clean towel. Stir sour cream with grated garlic, juice from 1 lime, and a pinch of salt for crema.
Rest and plate
Slice steaks thinly against the grain. Pile peppers, onion, and steak onto tortillas. Drizzle with lime crema, scatter cilantro. Set charro beans alongside; rest remaining lime halves on the rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.