Recipe By: Meat Church

🔥 Fun Fact: Fajitas hit America’s mainstream in the 1980s, when Tex-Mex chains served them sizzling tableside—because apparently steak needed its own smoke machine too for dinner.

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For the fajitas
3 lb inside sirloin or sirloin flap
Meat Church Dia de la Fajita seasoning, to taste
1 yellow onion, sliced
1 bell pepper, sliced
1 tbsp beef tallow or olive oil
Fresh flour tortillas

For the guacamole
4–6 small ripe avocados
1/4 cup pico de gallo
Juice of 2–3 small limes
Meat Church BLANCO seasoning, to taste

For serving
Homeade Pico de gallo
Extra lime wedges
Beans and rice, optional
Cold cerveza, strongly encouraged

1️⃣ Season The Steak
Coat the sirloin evenly with fajita seasoning. Let it sit for 15 minutes while the grill gets seriously hot.

2️⃣ Make The Guacamole
Mash the avocados in a medium bowl. Fold in 1/4 cup pico de gallo and the lime juice, then season to taste.

3️⃣ Start The Vegetables
Heat the beef tallow or olive oil in a cast-iron skillet on the grill. Add the sliced onion and bell pepper and sauté until softened, lightly charred, and still holding a little bite.

4️⃣ Grill It Hot And Fast
Place the steak directly over very hot charcoal. Grill for 3 minutes per side, then flip every minute until the meat reaches your preferred doneness and develops a deep char.

5️⃣ Let It Rest
Move the steak to a cutting board and leave it alone for 10 minutes. Yes, the waiting is rude. Do it anyway.

6️⃣ Warm The Tortillas
Heat the tortillas according to the package directions, preferably right on the grill so dinner never has to migrate indoors.

7️⃣ Slice Against The Grain
Identify the direction of the muscle fibers and cut across them into thin strips. This is the difference between tender fajitas and an unexpected jaw workout.

8️⃣ Build And Stay Awhile
Pile steak, peppers, onions, guacamole, and pico onto warm tortillas. Serve everything family-style outside and let people build their own.

Set the whole spread in the middle of the table: hot tortillas wrapped in a towel, steak on a cutting board, vegetables still sizzling in cast iron, and toppings in mismatched bowls.

The fajitas are the recipe. Lingering outside until the light disappears is the actual plan.