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Sizzling
Fajitas with
Grilled Skirt Steak

Difficulty 3/5
|
Prep time 25 mins

Cook time 30 mins
|
Serves 6-8

Hardwood Hickory

Give your steak some wood-fired sizzle. Grilled skirt steak rubbed down with Traeger spices, hot and perfectly cooked dutch oven veggies, served with your choice of flour or corn tortillas and topped with fresh chopped cilantro for a smokin' take on fajitas.

Ingredients

4 LB SKIRT STEAK, TRIMMED

3 TBSP TRAEGER BEEF RUB

1 TBSP OLIVE OIL

SALT & PEPPER, to taste

2 CLOVES GARLIC, CHOPPED

2 GREEN BELL PEPPERS, SLICED

2 RED BELL PEPPERS, SLICED

2 YELLOW BELL PEPPERS, SLICED

1 LARGE VIDALION ONION, SLICED

2 TOMATOES

2 PACKAGES FLOUR OR CORN TORTILLAS

1 tbsp CILANTRO, For GARNISH

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place a dutch oven into the grill and pre-heat for 20 minutes or until the grill is very hot. It will be used to grill vegetables.

In a large bowl, mix peppers, onions, garlic, olive oil and season with salt and pepper. Place seasoned vegetables in the hot dutch oven and grill for approximately 20 minutes. Just before taking it out, add tomatoes and grill for 2 minutes longer.

Season skirt steak with Traeger beef rub, coating all sides.

Grill skirt steak 4 to 5 minutes on each side, until it reaches an internal temperature of 130 degrees F. Let steak rest for approximately 10 to 15 minutes before slicing.

Place sliced steak over vegetables and serve with hot tortillas. Enjoy!

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