Roasted Peach Fajitas
If you are thinking about grilling fajitas this weekend then check out this recipe! Our Roasted Peach Fajitas have a subtle fruit flavor that caramelizes on the outside of the meat. We use our Low Rider, Red Dirt, and local peaches.
1 Hour (4-12 Hour marinade)
Red Dirt, Low Rider, Adobo Seasoned Salt
Protien, Gluten Free
What You Need
2 small, ripe peaches
1/2 cup of fresh lime juice
1/2 cup olive oil
1/2 cup of water
2 Tablespoons of Low Rider
2 Tablespoons of Red Dirt
1 Tablespoon of brown sugar
1 Tablespoon minced garlic
2-3 pounds of beef skirt steak
What To Do
Pre heat your oven to 400F.
Slice your peaches into chunks, removing the stem and seed.
Place them on piece of foil and roast for about 10 minutes.
When they are done, take them out and let them cool.
Add your peaches, lime juice, olive oil, water, brown sugar, garlic, Low Rider, and Red Dirt to a blender. Blend on high until you have smooth, velvety sauce.
Place your steak in a bag or bowl and pour in the marinade. Let it marinate for 4-12 hours. We prefer ours around the 8-10 hour mark, too long and the meat will get grainy and mushy on the outside, too short and it wont properly tenderize the meat.
Get your grill nice and hot, around 450F and then cook your fajitas to medium(140F) to medium well(150F). Fajitas are a cut that can actually benefit from being cooked throughout, and we usually find that medium well is more tender, but you may still prefer to cook yours medium.
Let the steak rest for 5-10 minutes.
Slice the steak diagonally against the grain to make it easier to bite. If that first slice is a tad chewy, you can try to throw them back on the grill and see if it helps.
Serve with tortillas, pico de gallo, guacamole, pickled jalapenos, or grilled onions and peppers. For the perfect guac, check out the Chunky Guacamole!