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Rotisserie Beef Fajitas

Who doesn’t love delicious, juicy, tender beef stuffed into a homemade flour tortilla with avocados, spicy crema, and tasty vegetables. I can literally eat this all day long. Today we take the classic fajitas and elevate them with a beautiful marinade and a rotisserie flavor.

We are using the Brazilian Flame Rotisserie Grill to cook our skirt steak and vegetables. If you don’t have a rotisserie grill you can cook the meat and vegetables on a pit or a cast iron skillet.

Here are a few things you might find useful when making these Rotisserie Beef Fajitas

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Amazing Beef Fajitas

Amazing Flavor, Super Juicy, Incredibly Tender
Prep Time6 hours 30 minutes
Cook Time10 minutes
Total Time6 hours 40 minutes


  • 2 lbs Trimmed Skirt Steak



  • 1 large Onion
  • 2 medium Bell Peppers Use green, red, yellow for a more vibrant and festive look


Prepare the Marinade

  • Combine all of the ingredients for the marinade, whisk together, and set to the side

Prepare the Vegetables

  • Slice the bell peppers and onions and place in a bowl. Add 1/2 cup of the prepared marinade to the vegetables, cover, and place in the refrigerator. These will marinate for anywhere between 3 – 12 hours.

Prepare the meat

  • If your meat is untrimmed, remove the membrane on the top and bottom of the skirt steak and trim off any unwanted fat. Place the skirt steak in a Ziplock bag and add the rest of your marinade to it. Seal and refrigerate. Massage the meat several times during the marinating process. This will marinate for 3 – 12 hours in the refrigerator.

Getting ready to cook

  • Remove the meat from the Ziplock bag, pat dry with a paper towel, and coat the top and bottom with a little neutral oil. Place the meat onto your skewers in an accordion fashion. If you have a basket for your rotisserie grill that can handle the vegetables, place the vegetables in the basket as well. If you don't then you'll just want to cook them on a cast iron skillet on the stove top.
  • Preheat your rotisserie grill to 400f (200c) and if you are cooking the vegetables, cook them first for about 7 minutes. Next add your beef and cook till the internal temp of your beef reaches 130f (54.4c). This usually takes 7-10 minutes. Once you hit your target temp, remove the beef from your grill, cover, and let rest for 5 minutes.
  • To slice your skirt steak for fajitas, slice the steak in 2 – 2.5 inch pieces with the grain (cutting up and down on the short side of the steak), then rotate the cut pieces 90 degrees and cut again against the grain.
  • Fajitas are often served on HOT cast iron serving platters. This creates a lively sizzling effect that always enhances the fajita eating experience.
  • Serve with fresh flour tortillas and your favorite garnishes. Enjoy

Cooking Options

  • If you don't have a rotisserie grill, cook these on your BBQ pit or cast-iron skillet till the internal temp reaches 130f.

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