Ingredients

Steak Marinade

• ¼ cup Worcestershire sauce or soy sauce

• ¼ cup lime juice (about three to four limes)

• 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 to 4 dashes hot sauce

Shrimp

• 1 pound shrimp (16–20 count), 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-wide strips

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

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

• 1 white onion, cut into ½-inch-wide strips

• 12 to 16 fresh flour or corn tortillas, warmed

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

Instructions

Build the Marinade

In a medium bowl, combine the Worcestershire sauce, lime juice, avocado oil, brown sugar, chili powder, garlic, cumin, black pepper, and hot sauce. Stir to blend. Reserve ¼ cup of the marinade in a large bowl and set aside.

Marinate the Steak

Place the steak in a vacuum-seal bag or gallon-sized zip-top bag and pour in the remaining marinade. Seal the bag and massage the meat until fully coated. Lay flat in the refrigerator, turning every couple of hours, for three to twelve hours.

Marinate the Vegetables

While the steak marinates, toss the peppers and onion in the bowl with the reserved ¼ cup of marinade. Set aside until ready to cook.

Preheat and Prepare

Preheat the Wolf Griddle to 400°F. Remove the steak from the marinade, wiping off any excess, and place it on a large plate while the Wolf Griddle comes to temperature. Place the shrimp in a medium bowl and season with Kosher salt, freshly ground black pepper, and enough avocado oil to lightly coat.

Sear the Steak

Place a cast-iron skillet on the Wolf Griddle or in a 350°F oven. Add a thin layer of avocado oil to the Wolf Griddle and sear each side of the steak until the internal temperature reaches 115–120°F for medium-rare or 125–130°F for medium. (Use a digital thermometer for accuracy.) Transfer to a cutting board and rest for 10–15 minutes.

Cook the Vegetables

Meanwhile, cook the peppers and onions on the Wolf Griddle, stirring occasionally, until softened and beginning to char — about 10 minutes. Transfer to a bowl and set aside.

Cook the Shrimp

Scrape the Wolf Griddle clean if needed, then cook the shrimp for about two to three minutes per side, until just opaque. Set aside.

Assemble

Thinly slice the steak across the grain. Remove the cast-iron skillet from the oven or griddle, then add the vegetables, steak, and shrimp to the skillet.

Serve

Bring the skillet to the table sizzling hot and serve with warm tortillas, sour cream, guacamole, salsa, and any other desired condiments.