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From @Meat Church BBQ

Grilled Sirloin Flap Fajitas

30 min · Serves 4

30 mintotal
12 minhands on
15steps
4servings

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Ingredients

For the pico de gallo

  • 12 Roma tomatoes, seeded and diced
  • 1 red onion, diced
  • 1 bunch cilantro, finely chopped
  • 2 jalapenos, seeded and diced
  • 3 limes, juice only
  • Meat Church Holy Blanco seasoning (or garlic salt)

For the guacamole

  • 6 small avocados
  • 1/2 lime, juice only
  • Meat Church Holy Blanco seasoning
  • To serve
  • Raw flour tortillas
  • Shredded cheese

For the fajita filling

  • 2 lb sirloin flap steak
  • Meat Church De La Fajita seasoning (or your favorite fajita seasoning)
  • 1 tbsp beef tallow
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 white onion, sliced into strips

To serve

    Method

    For the pico de gallo

    1. Combine the diced tomatoes, red onion, cilantro, and jalapenos in a bowl.

    2. Squeeze in the lime juice and season to taste with Holy Blanco or garlic salt.

    3. Stir everything together until evenly mixed and set aside.

    For the guacamole

    1. Mash the avocados in a bowl with a fork.

    2. Squeeze in the lime juice and add a light dusting of Holy Blanco seasoning.

    3. Add a few spoonfuls of the prepared pico de gallo into the mashed avocado and fold together.

    For the fajita filling

    1. Melt the beef tallow in a cast iron skillet over direct heat on the charcoal grill.

    2. Add the sliced bell peppers and white onion to the skillet and sauté over high heat until tender and charred.

    3. Season the sirloin flap steak lightly on both sides with the fajita seasoning.

      Fajita seasoning contains salt, so a light coating goes a long way.

    4. Place the sirloin flap directly on the grill grates over hot charcoal.

    5. Grill the steak over direct heat, turning frequently, until cooked to your desired doneness and charred on both sides, about 5–8 minutes.

    6. Transfer the grilled steak and sautéed vegetables to insulated containers to keep warm while preparing the tortillas.

    To serve

    1. Cook the raw flour tortillas on a dry skillet or directly over the grill until puffed and lightly browned on both sides, about 20 seconds per side.

    2. Slice the grilled sirloin flap in half, then thinly slice it across the grain.

      Always slice against the muscle fibers to ensure tender bites.

    3. Assemble the fajitas by layering the sliced beef, grilled peppers and onions, guacamole, pico de gallo, and shredded cheese onto warm flour tortillas.

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