New Mexico Grilled Fajitas on Arteflame

Introduction

Bring the bold flavors of New Mexico to your backyard with these grilled fajitas made entirely on the Arteflame Grill. Whether you're using beef or chicken, marinated in lime and red chile, the key to incredible flavor is searing the meat center-grate at 1,000°F and finishing it low and slow on the wide flat top cooktop. With no need for pots, pans, or a lid, everything from peppers to onions to perfectly juicy meat cooks beautifully in its own natural juices.

Ingredients

• 1.5 lbs beef skirt steak or chicken thighs
• 3 limes, juiced
• 2 tbsp New Mexico red chile powder
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp melted butter
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• Flour or corn tortillas
• Chopped cilantro and lime wedges for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill basin.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins to start the fire. In about 20 minutes, the grill will reach optimal cooking temperature.

Step 2: Marinate the Meat

1. In a bowl, mix lime juice, red chile powder, minced garlic, cumin, paprika, salt, and pepper.
2. Place beef or chicken in a zip-top bag or bowl and coat thoroughly with the marinade.
3. Let it marinate in the fridge for at least 30 minutes or up to 4 hours.

Step 3: Prep the Veggies

1. Slice onions and peppers into thin strips.
2. Drizzle with melted butter and season with a pinch of salt.

Step 4: Sear the Meat

1. Once the grill grate is over 1,000°F, place marinated meat on the center grate.
2. Sear each side for 1–2 minutes to lock in the juices.

Step 5: Finish Cooking on the Flat Top

1. Move the seared meat to the flat griddle surface to continue cooking to your desired doneness.
2. For steak: Remove at 130°F for medium rare (the final temp will rise to about 145°F).
3. For chicken: Remove at 160°F (final temp will reach 165°F).

Step 6: Grill the Onions and Peppers

1. While meat finishes cooking, place buttered onions and peppers on the flat top griddle.
2. Sauté until vegetables are tender and slightly charred — about 10 minutes.

Step 7: Slice and Serve

1. Slice meat thinly across the grain once rested.
2. Warm tortillas briefly on the outer edge of the flat top.
3. Serve meat and veggies in tortillas and garnish with cilantro and lime wedges.

Tips

• Use the center grate only to sear initially — don’t leave meat over it or it will overcook.
• Let the meat rest 5–10 minutes after removing from the grill to lock in juices.
• Always remove meat when it’s 15°F below your target temp — it keeps cooking after removal.
• Butter enhances flavor and helps veggies caramelize on the griddle.
• Use hardwoods like oak or pecan for a delicious smoky depth.

Variations

1. Spicy Chipotle Fajitas: Add 1 tbsp chipotle in adobo to the marinade for smoky heat.
2. Citrus-Herb Chicken Fajitas: Add orange juice and fresh oregano to lighten the marinade.
3. Steak and Mushroom Fajitas: Add portobello mushrooms to the veggie mix for an umami kick.
4. Pineapple Jalapeño Fajitas: Add grilled pineapple chunks and sliced jalapeños for a sweet-spicy twist.
5. Tex-Mex Cheese Fajitas: Melt shredded cheddar or queso fresco on the flat top before serving on tortillas.

Best pairings

• Mexican street corn (elote) grilled alongside
• Chilled Mexican lager or citrus margarita
• Grilled avocado halves with lime and sea salt
• Charred tomato salsa on the griddle

Conclusion

New Mexico Fajitas on the Arteflame Grill turn any gathering into a sizzling feast. With juicy, marinated meat, perfectly charred veggies, and no kitchen mess, this is outdoor cooking at its finest.