Traeger Flatrock Steak Fajitas

4.84 from 6 votes

Marinated skirt steak and fajita veggies cooked on a Traeger flat top griddle.

Prep Time20

Cook Time15

Marinating Time2

Course: Main Course

Cuisine: Mexican

Keyword: Fajitas, steak, traeger grill

Servings:

Calories: 783kcal

In a large zip top bag or large baking dish, combine all of the marinade ingredients and mix well. Add the skirt steak and refrigerate for 2 hours to 6 hours.

Start by preheating all three sections of your Traeger Flatrock. Set one end to medium-high, set the middle to medium, and the other end to low.
One the griddle has preheated, squeeze or drizzle vegetable oil on all three sections and spread the oil around with a large spatula.
To the end set to medium-high, add the sliced bell pepper and onions. Season them with salt and toss them around so they are evenly coated with vegetable oil.
Next, add the marinated skirt steak to the middle section of the flat top that is set to medium. Cook the steak for 6-8 minutes. Once it has built up a nice crust, flip the steak over and cook for an additional 3-4 minutes or until the steak has reached an internal temperature of 125-130˚F.
While the steak cooks, warm up some tortillas on the other end set to medium-low. Transfer the warmed tortillas to a plate for serving. Cover with foil to keep warm. Continue to move the fajita veggies around occasionally for even cooking while the steak cooks. Reduce the heat under the vegetables if needed.
After the steak and vegetables have finished cooking, remove the peppers and onions to a serving bowl. Remove the fajita steak to a large cutting board and allow to rest for 5 minutes before slicing.
To slice the steak, first cut it into 3 sections. Then slice those sections against the grain into thin strips.
Serve fajita steak and vegetables with warm tortillas and optional toppings including cheese, guacamole, sour cream, and pico de gallo.