Ingredients

Steak

• ¼ cup Worcestershire sauce or soy sauce

• ¼ cup lime juice (about 3–4 limes)

• ¼ cup avocado oil or vegetable oil (plus extra for searing)

• 2 Tablespoons brown sugar

• 1 ½ teaspoons chili powder

• 2 cloves garlic, minced or grated

• 1 teaspoon cumin seeds, ground

• 1 teaspoon freshly ground black pepper

• 1 pound trimmed skirt steak

• 3–4 dashes hot sauce

Shrimp

• 1 pound shrimp (16–20 size), peeled, deveined, and tails removed

• Kosher salt

• freshly ground black pepper

• avocado oil or vegetable oil

Fajitas

• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch strips

• 1 large yellow bell pepper, stemmed, seeded, and cut into ½-inch strips

• 1 large green bell pepper, stemmed, seeded, and cut into ½-inch strips

• 1 white onion, cut into ½-inch strips

• 12–16 fresh flour or corn tortillas, hot

• Sour cream, shredded cheese, guacamole, and salsa for serving (optional)

Instructions

Marinade

Build the steak marinade by combining the Worcestershire sauce, lime juice, avocado oil, brown sugar, chili powder, garlic, cumin, black pepper, and hot sauce in a medium bowl.

Stir to mix well.

Set aside ¼ cup of the marinade in a separate large bowl.

Steak

Place the skirt steak into a vacuum-seal bag or gallon zip-top bag.

Add the remaining marinade, seal the bag, and massage to coat completely.

Lay flat in the refrigerator for 3–12 hours, turning the bag every couple of hours.

Vegetables

Toss the peppers and onion with the reserved ¼ cup of marinade.

Set aside until ready to cook.

Shrimp

Place shrimp in a medium bowl.

Season with Kosher salt, freshly ground black pepper, and enough avocado oil to lightly coat.

Preheat

Preheat the Wolf Griddle to 400°F.

Place a cast-iron skillet on the griddle or in a 350°F oven to preheat.

Cook Steak

Remove the steak from the marinade and wipe off excess.

Add a thin layer of avocado oil to the griddle.

Sear the steak on both sides until the internal temperature reaches: 115–120°F for medium-rare / 125–130°F for medium

Transfer to a cutting board to rest for 10–15 minutes.

Cook Vegetables

Cook the peppers and onions on the griddle, stirring occasionally.

Cook until softened and beginning to char, about 10 minutes.

Transfer to a bowl and set aside.

Cook Shrimp

Scrape the griddle clean if needed.

Cook the shrimp for 2–3 minutes per side.

Set aside.

Slice & Build

Thinly slice the steak across the grain.

Remove the cast-iron skillet from the oven or griddle.

Transfer the sliced steak, vegetables, and shrimp into the hot skillet.

Serving

Serve sizzling hot with warm tortillas, sour cream, shredded cheese, guacamole, salsa, and any other preferred condiments.