CHILE LIME CHORIZO Beef Fajitas on the Pit Boss Grill

CHILE LIME CHORIZO Beef Fajitas on the Pit Boss Grill

Ingredients

  • 2 to 3 lbs beef fajitas (skirt steak or flap meat)
  • 2 to 3 tbsp TX ALL SEASONING CHILE LIME CHORIZO
  • 1 onion, sliced
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Flour or corn tortillas
  • Optional: avocado, cheese, sour cream

Season the beef fajitas generously with TX ALL SEASONING CHILE LIME CHORIZO. Let sit about 30 minutes to soak in that bold flavor.

Heat the Pit Boss grill to 400–450°F. Place the fajita meat directly on the grill and cook 4 to 6 minutes per side until you get a nice char and your preferred doneness.

Place a cast iron skillet on the grill. Add butter, sliced onions, and minced garlic. Sprinkle with a little TX ALL SEASONING CHILE LIME CHORIZO and cook until the onions are soft, buttery, and slightly caramelized.

Pull the meat off and let it rest 5 to 10 minutes, then slice against the grain.

Serve in warm tortillas with the buttery garlic onions and your favorite toppings.