Fajitas Cooked On A Pit Barrel Cooker - How To Make Beef Fajitas

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef skirt steak

Chicken breast is leaner, while skirt steak is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt provides similar creaminess with fewer calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-bought tortillas

Lettuce wraps lower carbs, while store-bought options save time.

guacamole

🥗Healthier: avocado spread

💰Cheaper: mashed avocado

Mashed avocado is simpler and can be more cost-effective.

Cut the ends off the onions and stab them in the middle to prepare for fire roasting.

Skewer the onions and hang them on the pit barrel cooker.

Skewer the bell peppers sideways and add them to the cooker.

Skewer the jalapenos and add them to the cooker.

Cut the Wagyu outside skirt steak into smaller pieces for hanging.

Marinate the skirt steak in a gallon size bag with the fajita brine for about an hour.

After marinating, strain the brine from the meat and apply a little bit of salt and black pepper.

Prepare the charcoal basket with one full basket of Fogo's premium lump charcoal and light it.

Place the vegetables on the hooks in the cooker and close the lid.

Cook for about 30 minutes, then check the internal temperature of the meat.

After 40 minutes, move the meat and vegetables around to ensure even cooking.

After one hour, check the internal temperature of the meat; if it reaches 143°F, remove it from the cooker and leave the vegetables to char for an additional 10 minutes.

Slice the skirt steak into smaller sections and cut against the grain on the bias.

Chop the fire-roasted onions and bell peppers, removing the seeds from the peppers.

Cooking Techniques

Equipment Needed

Spice Level: