Few meals bring energy to the table like sizzling fajitas. The smell of citrus-marinated steak, blistered peppers, sweet onions, and warm tortillas is enough to make everyone gather around before dinner is even served.
These Skirt Steak Fajitas on the Big Green Egg bring restaurant-style flavor to your backyard with a simple citrus-chili marinade, a ripping hot sear over live fire, and griddled vegetables cooked in Wagyu beef tallow. The steak cooks fast, the vegetables caramelize beautifully, and everything gets wrapped in warm tortillas for a meal that is bold, fresh, and easy to love.
This recipe also shows off a great backyard cooking combination: searing the skirt steak over the Big Green Egg while using a griddle for the peppers, onions, and tortillas.
Ingredients
The Citrus-Chili Skirt Steak and Marinade
- 2 pounds skirt steak, inside or outside skirt, trimmed of heavy surface fat
- 3 tablespoons Hardcore Carnivore Chili Lime Seasoning, divided
- 1/2 cup pineapple orange juice, or a 50/50 mix of pure pineapple juice and orange juice
- 1/4 cup fresh lime juice, about 2 juicy limes
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, roughly chopped, leaves and stems
- 4 cloves garlic, smashed and minced
The Griddled Veggies and Tortillas
- 1 green bell pepper, sliced into 1/4-inch strips
- 1 yellow bell pepper, sliced into 1/4-inch strips
- 1 red bell pepper, sliced into 1/4-inch strips
- 1 large Vidalia onion, sliced pole-to-pole into 1/4-inch strips
- Gourmet Wagyu Beef Tallow Spray
- 10 to 12 soft tortillas, flour or corn
EGGcessories and Equipment
- Big Green Egg
- Hearthstone Griddle
- Digital meat thermometer
- Griddle spatulas
- Tongs
- Cutting board
- Sharp slicing knife
- Clean kitchen towel for tortillas
Step-by-Step Instructions
1. Marinate the Skirt Steak
In a bowl or gallon-sized zip-top bag, combine the pineapple orange juice, lime juice, olive oil, chopped cilantro, minced garlic, and 2 tablespoons of Hardcore Carnivore Chili Lime Seasoning. Whisk well.
Submerge the skirt steak in the marinade. Press out excess air before sealing.
Refrigerate for 2 to 4 hours. Do not exceed 4 hours. The enzymes in the pineapple juice can break down the meat fibers too much if the steak sits overnight.
2. Fire Up the Big Green Egg and Griddle
Fill the Big Green Egg with premium lump charcoal. Light it and stabilize for direct cooking at 500°F. Leave the cooking grid directly over the coals.
Set your Hearthstone Griddle burners to medium-high heat, targeting a surface temperature around 400°F.
3. Prep and Dust the Steak
Remove the skirt steak from the marinade and discard the remaining liquid.
Lightly dust both sides of the steak with the remaining 1 tablespoon of Hardcore Carnivore Chili Lime Seasoning.
Let the steak sit at room temperature for about 15 minutes while the Big Green Egg and griddle reach their final temperatures.
4. Griddle the Vegetables
Coat the hot Hearthstone Griddle surface generously with Gourmet Wagyu Beef Tallow Spray.
Add the sliced green, yellow, and red bell peppers along with the Vidalia onions. Use griddle spatulas to move them constantly.
Cook for 8 to 10 minutes, or until the onions turn translucent and the peppers develop caramelized, blistered edges.
Move the vegetables to the coolest zone of the griddle to stay warm.
5. Sear the Steak on the Big Green Egg
Before fully opening the Egg, burp it by cracking the lid open an inch a few times. This helps prevent a flashback from the hot fire.
Lay the seasoned skirt steak directly over the hot coals and close the dome.
Sear for 2 to 3 minutes, then flip. Cook for another 2 to 3 minutes on the second side.
Check the internal temperature with a digital thermometer in the thickest part of the steak. Pull the steak when it reaches 130°F to 135°F for juicy medium-rare.
6. Rest the Steak
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
Resting allows the juices to redistribute, which helps keep every slice tender and flavorful.
7. Warm the Tortillas
While the steak rests, clear the hot zone of your Hearthstone Griddle.
Place tortillas directly on the steel for 10 to 15 seconds per side, just until they puff slightly and pick up light char marks.
Stack the warm tortillas in a clean kitchen towel to keep them soft and steamy.
8. Slice and Serve
Identify the direction of the grain in the skirt steak. The grain usually runs the short way across the steak.
Slice the long steak into manageable 4-inch planks. Turn those planks 90 degrees and slice thinly against the grain at a slight angle.
Pile the steak next to the Wagyu-tallowed peppers and Vidalia onions. Serve immediately with warm tortillas.
Expert Tips
- Do not marinate the skirt steak longer than 4 hours because pineapple juice can soften the texture too much.
- Skirt steak cooks quickly, so keep a thermometer nearby and do not walk away from the Egg.
- Slice against the grain for the most tender bite. This is one of the most important steps in the recipe.
- Wagyu beef tallow adds rich flavor to the peppers and onions, but a neutral high-heat oil can work in a pinch.
- Warm tortillas right before serving so they stay soft, flexible, and ready to fold.
- Keep toppings simple so the citrus-chili steak and griddled vegetables stay front and center.
Final Thoughts
Skirt Steak Fajitas on the Big Green Egg are fast, flavorful, and perfect for backyard cooking. The citrus-chili marinade adds brightness, the Big Green Egg creates a hot live-fire sear, and the Hearthstone Griddle makes the peppers, onions, and tortillas easy to finish at the same time.