Award Winning Texas Style Fajitas - Cooked On A Weber Kettle

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in calories and cost-effective.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: store-brand tortillas

Lettuce wraps reduce carbs while store-brand tortillas save money.

guacamole

🥗Healthier: avocado mash

💰Cheaper: mashed avocado with lime

Mashed avocado with lime is a cost-effective alternative to guacamole.

Cut skirt steak in half for easier handling.

Season the steak with 1836 beef rub and fajita seasoning, letting it sit overnight in the fridge.

Slice green bell peppers and yellow bell pepper, and cut onion into rings.

Sauté the bell peppers and onion in a pan with olive oil, adding a little salt, until they are tender but still have a bite.

Mash two avocados in a bowl and add five cloves of pressed garlic, the juice of three key limes, salt, and black pepper to make guacamole.

Prepare the grill by lighting two chimneys of B&B lump charcoal until hot.

Place the seasoned skirt steak on the hot grill, cooking it without covering for a nice char.

Cook the steak until desired doneness, flipping as necessary, and char the outside slightly.

Grill green onions wrapped in foil with olive oil and salt alongside the steak.

Once cooked, let the steak rest before slicing against the grain into strips.

Cooking Techniques

Equipment Needed

Spice Level: