Braveheart® Fajitas


  1. Toss skirt with chimichurri sauce and refrigerate overnight to marinade.
  2. Cook skirt meat on grill to desired internal degree of doneness.
  3. Add olive oil to pan over medium high heat add onion, salt, black pepper, and peppers. Cook for 3-4 minutes.
  4. Remove meat from grill and allow to rest for 1-2 minutes then slice thin against the grain.
  5. Place beef with peppers and onions on hot platter then serve with sides of guacamole, sour cream, and salsa.


  • 2 lbs Braveheart® Inside Skirt Steak
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 2 cups Contigo® Chimichurri Sauce
  • 2 tbsp Roma® Oil, Olive
  • 1 Peak Fresh Produce® Onion(s), Yellow, julienne
  • 2 Peak Fresh Produce® Pepper(s), Green Bell
  • 8 Contigo® Tortilla(s), Flour 6-inch
  • 1/4 cup Contigo® western style guacamole
  • 2 tbsp Nature's Best Dairy® Sour Cream
  • 1/4 cup Contigo® Salsa, Fire Roasted