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Skirt Steak Fajitas

Skirt Steak Fajitas

Prep Time:
10-20 mins
Cook Time:
6-8 mins
Idle Time:
8 hours



  • 2 lbs skirt steak
  • ¼ cup olive oil
  • 1 green bell pepper, sliced ¼ inch thick
  • 1 red bell pepper, sliced ¼ inch thick
  • 1 medium yellow onion, sliced ¼ inch thick
  • 8 to 10 flour tortillas


  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup canola oil
  • ¼ cup minced garlic
  • 1 tsp ground cumin


To make the marinade, use a whisk to combine the pineapple juice, soy sauce, canola oil, garlic, and cumin in a small bowl. Place the steak in a shallow pan and pour the marinade over the steak. Cover with plastic wrap and refrigerate for 8 hours or overnight.


Set the EGG for direct cooking with the EGGspander at 500°F/260C. Add the Half Moon Griddle to preheat.

Remove the steak from the marinade and discard the marinade. Slice the steak into thin strips.

Carefully pour the oil on the Griddle, and add the peppers and onion. Close the lid of the EGG and sauté until tender. Add the steak to the Griddle, close the lid, and grill for 3 to 4 minutes on each side for medium-rare.

While the steak and vegetables are cooking, place the tortillas on the top sliding tier of the EGGspander until warm. Transfer the tortillas to a sheet of aluminum foil and wrap tightly to keep warm.

To assemble, slice the steak across the grain into thin strips, place in a large bowl, add the peppers and onions, and toss together. Transfer to a platter and serve with the warm tortillas and your choice of toppings. Serves 4


  • Shredded semisoft cheese (queso blanco), such as Monterey Jack, farmer’s cheese, or queso asadero
  • Sour cream
  • Charred peppers
  • Salsa
  • Cilantro
  • Guacamole


Put on top of the fajita as desired.

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