When you're sitting in a restaurant and someone orders fajitas, everyone else in the restaurant knows as the sizzling platter of meat and vegetables is brought out from the kitchen. It's time to recreate that experience at home. Get ready for all the applause as you walk out of the kitchen with these.
We prefer to go simple and deliciously straightforward with our fajitas by adding some chips and guacamole. Sit outside and pair this with an ice cold Mexican beer and experience summer.
1 large red bell pepper, cored, seeded, sliced into thin strips
1 large white onion, peel, sliced into thin strips
1 1-2 lbs. Elevation Beef Wagyu skirt steak (feel free to add other meats to your platter as well)
J. Brady’s "The Outlaw Shake"
J. Brady’s Outlaw Guacamole, see recipe below
Rub the meat with 1 tsp. canola oil each and season with 1 Tbsp The Outlaw Shake seasoning and let it sit and marinate for 10 minutes. Meanwhile, heat a large
skillet to medium high heat. Once hot, add the peppers and onions in the skillet without any oil. Cook the peppers and onions for 5-10 minutes, stirring occasionally until blistered and softened. Add 1 Tbsp. of canola oil to the peppers and onions and lower heat to medium low and cook for another 5 minutes.
Heat a gas or charcoal grill outside. Once hot (medium high heat) put meat on grill. Cook steak to medium rare-medium (about 2-3 minutes per side). Let steaks rest
8-10 minutes. Put flour tortillas on the grill after it’s turned off to heat up. Slice steak in small strips against the grain. Serve peppers and onions along with the
steak on a large platter family style along with the tortillas, guacamole, and sour cream.
4 large avocados, peeled and pitted
1 medium red ripe tomato, chopped
1/4 diced red onion
1 clove garlic diced
1 handful chopped cilantro
1 tablespoon of J. Brady’s “The Outlaw Shake”
Smash avocados and mix all ingredients together in a bowl.