Ingredients:
- 3 lbs inside sirloin
- 1 yellow onion sliced
- 1 bell pepper sliced
- 1 T beef tallow or olive oil
- Meat Church Dia De La Fajita seasoning to taste
- fresh tortillas
Pico de gallo
Check out our fresh homemade Pico De Gallo recipe here!
Guacamole Ingredients:
- 4-6 small ripe avocados
- 1/4 C of pico
- juice of 2-3 small limes
- Meat Church BLANCO to taste
Making the Guacamole
In a medium bowl, smash the avocados with a fork. Add the pico, lime juice and season with Meat Church BLANCO. Mix until well combined.
Preparing the Fajitas
Season the steak evenly with Meat Church Fajita seasoning and let adhere for 15 minutes.
In a cast iron skillet add your beef tallow or olive oil and sauté the bell peppers and onions while the fajitas are grilling.
Grilling
Once the seasoning is adhered, place your steak directly on the grill over ripping hot Meat Church Lump Charcoal.
Grill for three minutes on both sides and then flip every minute until you reach your desired internal doneness and amount of char.
Remove the fajitas from the grill and let rest for 10 minutes before slicing.
(Pro tip: Slice the steak against the grain to ensure a tender bite.)
Cook the tortillas according to the package instructions.
Serving
Load the sliced fajita meat onto the tortilla. Follow with the onions and peppers, guacamole and pico de gallo.
Enjoy with beans and rice and your favorite cervesa!
