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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.⁠

Prep Time:

Cook Time:




1 Hour (4-12 Hour marinade)

15-25 Minutes


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!⁠ ⁠


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