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FULLY LOADED GRILLED FAJITA BAR WITH AVOCADO SALSA AND CHARRED TOMATO SALSA

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Char-grilled skirt steak makes for the perfect base for fajitas, nachos, tacos, and more with a medley of grilled veggies and salsas.  Watch Daniel demonstrate how to grill and set up an epic fajita bar! 

Tomatoes, peppers, onions & avocados grilling over live fire
Peppers, salsas, avocado, steak, onions, pepper, limes, tortilla chips, cheese, crema for a fully loaded fajita bar

Ingredients:


For the Skirt Steak : 

  • 2 lbs Skirt Steak 
  • Salt and Pepper
  • 1 tbsp El Mariachi Spiceology


For the Grilled Veggies: 

  • 6 Avocados
  • 4 Limes
  • 3 to 4 Jalapenos
  • 2 lbs Tomatoes 
  • 1 head Garlic
  • 2 red onions, sliced into 1” rounds
  • 4 to 5 Red Fresno Peppers
  • 5 to 6 Anaheim Chile Peppers
  • 3 to 4 Red Bell Peppers
  • 1/2 cup Olive Oil, divided
  • 1 tbsp Silver Tequila
  • Salt and Pepper
  • 1 tsp El Mariachi spice by Spiceology


For the Fajitas: 

  • Warmed tortillas
  • Cotija cheese
  • Fresh cilantro

PREPARATION: 

 

Grill the Steak:

  • Rub the steak with salt, pepper, and El Mariachi seasoning. 
  • Roll the steak
  • Marinate overnight
  • Take out 30 minutes before ready to grill
  • Prep the Grill with Cowboy Oak & Hickory Hardwood Lump Chacoal and Hickory Wood Chunks. Use Cowboy Woven Wood Firestarters to start your fire.
  • Place the skirt steaks over direct heat and allow to cook to the desired temp. 
  • Allow to rest 5 minutes before slicing against the grain. 
  • Season with salt and serve on a large platter with toasted tortillas and grilled veggies and salsas.

To make the Grilled Veggies: 

  • Cut the tip of the head off the garlic and pour olive oil over top. 
  • Coat all veggie in oil
  • Season with salt and pepper. 
  • Sprinkle with El Mariachi seasoning.
  • Remove pits from avocados and rub with oil. 
  • Add the garlic, and allow to grill for 10 minutes to allow the flavor to permeate.
  • Add the peppers and onions to the grill. 
  • Add the limes avocados to the grill, flesh side down.
  • Allow the veggies to grill and blister on all sides, rotating as needed to avoid burning, 5 to 7 minutes. 


To assemble the char-grilled red salsa: 

  • Peel the blistered skin from the tomatoes and add to a blender or food processor. 
  • Peel the skin and seeds from jalapeno and Fresno and add to the food processor. 
  • Add 1/4 cup onion, 4 cloves of the grilled garlic, juice from 1 lime, tequila, ¼ cup olive oil and pulse to combine.
  • Season with salt and pepper to taste. 


To assemble the Grilled Avocado Salsa: 

  • Scoop out 4 grilled avocado into a large bowl. 
  • Remove skin and seeds from 1 jalapeno and finely mince. 
  • Add to the bowl. 
  • Squeeze the juice from 1 lime. 
  • Add 1/4 cup minced grilled red onion and 4 cloves minced garlic.
  • Lastly, remove the skin, stem, and seeds from 1 of the blistered anaheim chilies. Mince and add the bowl.
    Season with salt, pepper, and El Mariachi spice. Mash with a fork to combine.
  • Serve with fresh cilantro.


Assemble the Fajita Board: 

  • Arrange the salsas on a large platter with the sliced steak. 
  • Serve along the remaining grilled vegetables, sliced. 
  • Place warm tortillas in a towel and other desired toppings like fresh minced cilantro, cotija cheese, and crema or sour cream. 
  • Everyone will enjoy building their own fajita platters.


Tip: Using under-ripe avocados will help them maintain their texture while on the grill.

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