Skirt steak cooks up very nicely in the barbecue pit for these tasty fajitas. Just be sure to sharpen your knife and slice the meat thinly and always against the grain. The fajita rub and the oak smoke flavour work well together on the meat, and cooking the vegetables in the smoker puts this one over the top. This is a great way to get started with your smoker and it’s a can’t-miss meal.
Ingredients
Steak fajitas
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- 2 pounds USDA Choice skirt steak
- 2 limes
- Dr. BBQ’s Fired-Up Fajita Rub
- 1 large red onion, halved and sliced
- 1 green bell pepper, halved and sliced
- 1 red bell pepper, halved and sliced
- 1 yellow bell pepper, halved and sliced
- 1 jalapeno, finely chopped (remove the seeds if you don’t like a little heat)
- 1⁄4 cup olive oil
- 2 teaspoons kosher salt
- 10 eight-inch flour tortillas
- Sour cream and salsa, as needed
