Skirt Steak & Mushroom Fajitas

Skirt Steak & Mushroom Fajitas

Skirt Steak & Mushroom Fajitas

Skirt Steak & Mushroom Fajitas by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Spice Rub

  • 2 tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon harissa powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon black pepper


  • 2 (16-ounce) Certified Piedmontese skirt steaks
  • 2 tablespoons olive oil
  • 8 ounces mushrooms (such as button, maitake, beech, and/or trumpets)
  • 1 sweet onion, sliced
  • 2 poblano peppers, sliced
  • 2 Chinese eggplants, split and sliced (optional)
  • 2 jalapeños, sliced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 12 tortillas
  • 1 lime, sliced, for serving
  • 1 bunch fresh cilantro, for serving

In a container, combine the rub ingredients and mix well. Coat the skirt steak in olive oil and season with the rub. Cover and refrigerate for 2 hours or overnight.

To a large sauté pan over high heat, add oil. Sauté the onions, peppers, eggplant, and jalapeños with salt and pepper. Cook until caramelized and soft, but not burnt. Meanwhile, sear the skirt steak over a hot grill grate or in a preheated cast-iron skillet until medium-rare. Let rest at least 10 minutes before slicing against the grain. Lightly toast the tortillas on the grill. To assemble, top the tortillas with vegetables and sliced steak, and serve with a lime wedge and fresh cilantro.

Join Today

Submit your email to receive bi-monthly grilling tips, recipes and contest information.

Follow Us

Our Mission

At Sunterra, we strive to be known as the company that shares in the passion and the satisfaction that our customers gain from using our products. Our mission, is to deliver the highest-quality BBQ products that caters to the demands of the discriminating culinary individuals and professionals.