Texas Fajita-Style Skirt Steak on Arteflame Grill

Introduction

Bring bold, authentic flavors to your backyard with this Texas Fajita-Style Skirt Steak recipe cooked entirely on the Arteflame Grill. We reverse sear the marinated steak to juicy perfection, locking in flavor with a 1,000°F sear on the center grill before finishing it gently on the flat cooktop griddle. This method ensures the juiciest, most flavorful steak fajitas you’ve ever had—all without using an oven or pan!

Ingredients

• 2 lbs skirt steak
• 3 limes, juiced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 2 tbsp Worcestershire sauce
• 3 tbsp butter (for grilling)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• Flour tortillas for serving
• Optional: sour cream, guacamole, salsa, fresh cilantro

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill base.
3. Stack firewood over top of the napkins.
4. Ignite the paper to light the grill.
5. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Marinate the Skirt Steak

1. In a bowl, combine lime juice, minced garlic, cumin, paprika, chili powder, black pepper, salt, and Worcestershire sauce.
2. Place the skirt steak in a sealable bag or bowl and pour marinade over it.
3. Refrigerate and marinate for a minimum of 1 hour (up to 6 hours for more flavor).

Step 3: Prep Vegetables and Tortillas

1. Slice bell peppers and onions thinly.
2. Heat tortillas later on outer edge of Arteflame to keep them warm.

Step 4: Reverse Sear the Steak

1. Start by searing the marinated steak on the center grill grate at 1,000°F for about 60–90 seconds per side to develop a crust and lock in juices.
2. Move the steak to the flat cooktop griddle (closer to the edge) and continue cooking until the internal temperature is 15°F below your target doneness.
3. For medium-rare, remove at 125°F (final will be about 140°F). Let rest for 10 minutes.

Step 5: Cook Peppers and Onions

1. While the steak rests, melt butter on the Arteflame cooktop grill surface.
2. Add sliced peppers and onions near the hotter center.
3. Cook until tender and lightly caramelized, 8–10 minutes.

Step 6: Slice and Serve

1. Thinly slice the rested skirt steak against the grain for tenderness.
2. Serve in warm tortillas with grilled peppers and onions.
3. Top with sour cream, guacamole, salsa, and fresh cilantro.

Tips

• Always slice skirt steak against the grain to ensure tenderness.
• Use a meat thermometer to avoid overcooking—pull at 15°F under final temp.
• Keep tortillas warm and soft by rotating them on the outer edge.
• Butter adds depth and a beautiful sear to veggies and meat—skip the oil!
• Use the heat zones on the cooktop to cook each item to perfection.

Variations

1. Spicy Jalapeño Fajitas: Add sliced jalapeños to the peppers for a spicy kick.
2. Beer-Marinated Skirt Steak: Replace lime juice with a dark Texas beer in the marinade.
3. Tequila Citrus Fajitas: Add a splash of tequila and orange juice for a citrus-tangy spin.
4. Smoky Chipotle Fajitas: Replace chili powder with chipotle paste for a smoky depth.
5. Southwest Veggie Fajitas: Add grilled mushrooms and corn for a hearty vegetarian option.

Conclusion

This Texas Fajita-Style Skirt Steak recipe cooked on the Arteflame Grill is your go-to for big flavor and unbeatable juiciness. Reverse searing ensures steakhouse-quality texture, while the flat cooktop brings everything together with even heat and no flare-ups. Say goodbye to boring fajitas forever—your backyard just became your favorite steakhouse!

Best pairings

• Classic margarita or a Texas-style michelada
• Grilled Mexican street corn (elote)
• Fresh pico de gallo and tortilla chips
• Charred lime wedges
• Avocado salad or grilled romaine with cotija