Are you in the mood for gourmet Tex-Mex? Try my $100 Fajitas! This recipe contains juicy peppers, sweet onions, and rich Wagyu steak with a drool-worthy seasoning blend. Plus, it’s a quick cook that comes together easily. If you make this recipe for family and friends, you’ll be the talk of the town.
Try these fajitas for your next date night, cookout, or family dinner. I can almost guarantee you won’t have any leftovers.
$100 Fajitas | Heath Riles BBQ
There’s nothing better than a meaty, flavorful fajita. This recipe is taken up a notch with the addition of Wagyu flank steak. If you can’t get your hands on a Wagyu steak, you can always substitute regular flank steak or chicken breast.
You’ll want to bookmark this recipe simply for the custom fajita seasoning blend. It would be a great addition to quesadillas, scrambled eggs, or even roasted vegetables.
The Ingredients
My $100 Fajitas require less than 10 ingredients! Keep in mind that you’ll have leftover seasoning for the next amazing dinner.
- Heath Riles BBQ Beef Rub. I formulated this rub specifically for beef. It contains a mixture of chili powder, paprika, salt, and pepper. It’s not just for beef, though! You can use it on chicken, pork, or french fries. The sky’s the limit!
- Ground cumin and oregano. I added two simple spices to Heath Riles BBQ Beef Rub to create a fajita blend. Cumin gives the seasoning a smokey, earthy flavor, and Mexican oregano adds a touch of citrus. This is one seasoning mix that’s easy to make and impossible to forget.
- Veggies. Onions and peppers are the classic fajita veggies with plenty of flavor. The vegetables caramelize, giving the fajitas hint of sweetness. I added different colored peppers for a visually appealing meal.
- Wagyu flank steak. I got my Wagyu flank steak from The Butcher Shoppe in Pensacola, Florida. Everything I’ve received from The Butcher Shoppe is top-notch and turns out great! Whether you’re looking to feed a crowd or treat yourself, The Butcher Shoppe’s got what you need.
- Fajita toppings. The best part of making fajitas is adding the toppings! I used sour cream, guacamole, cilantro, and shredded cheese. This combo allowed the meat to shine while creating a hearty meal.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Kettle Grill. I cooked these $100 Fajitas on the Weber Kettle Grill. Beginners love this pit because there are only a few bells or whistles to mess with. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex Chimney, a must for two-zone fires.
- Charcoal. I stoked the pit with Royal Oak Charcoal. I used Royals Oak’s Super-Sized Briquets and was so impressed. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use these briquets just about every time with fabulous results. I also added a few Royal Oak Tumbleweeds for good measure.
The Process for Making $100 Fajitas
You can see this recipe's detailed demonstration in the video and recipe card. For now, here’s a quick overview of how I pulled these fajitas together.
- Fire up the pit. I stoked the Weber Kettle Grill with Royals Oak Charcoal Super-Sized Briquets and fired it up to 450℉, creating a two-zone fire.
- Preheat the skillet. I placed the YETI 12" Cast Iron Skillet on the grill, letting it get nice and hot before adding my other ingredients.
- Mix the fajita seasoning. While the skillet preheated, I whipped up a custom fajita rub. To create my seasoning, I mixed ⅓ bottle of Heath Riles BBQ Beef Rub with 2 tablespoons cumin and 1 tablespoon Mexican oregano.
- Sauté the veggies. I drizzled a little flaxseed oil in the YETI 12" Cast Iron Skillet and added chopped peppers and onions. Then, I sprinkled on my fajita seasoning blend and let the veggies cook until softened.
- Prep the Wagyu flank steak. My Wagyu flank steak came out of the package looking picture-perfect. All I had to do was trim one small area of fat. Then, I seasoned it on both sides with my fajita blend.
- Start cooking. I laid the seasoned Wagyu on the Weber Kettle Grill’s grates and let it sear in 30-45 second intervals. I cooked the steak medium-rare, meaning you must keep your eyes on the grill! Be sure to flip your steak constantly to give it that gorgeous char. When the Wagyu flank steak hit 128℉ internally, I removed it from the grill and let it rest before slicing.
- Assemble the fajitas. While the steak rested, I charred the tortillas on the Weber Kettle Grill. Then, I thinly sliced the Wagyu flank steak, cutting against the grain. To assemble the $100 Fajitas, I spread a dollop of sour cream on the tortilla, then added Wagyu steak, peppers, onions, shredded cheese, guacamole, and cilantro. Now that’s one beautiful fajita!
The Results
My $100 Fajitas were filled with the deep, rich notes of charcoal, perfectly charred Wagyu, and a hint of heat on the back end. This meal should be named “$1,000,000 Fajitas” because it’ll make you feel like a million bucks.
Serving Suggestions for $100 Fajitas
Serve your $100 Fajitas with Heath’s Homemade Guacamole, tortilla chips, and a Corona with lime.
Storing Leftovers
You can refrigerate your leftover steak and veggie mixture for four days or freeze it for up to 4 months.
Equipment and Tools
Weber Kettle Grill, Royals Oak Charcoal Super-Sized Briquets, Royal Oak Tumbleweeds, Heath Riles BBQ Butcher Paper, YETI 12" Cast Iron Skillet, disposable cutting board, ThermoWorks Thermapen One, tongs, Vortex chimney, Heath Riles BBQ Heat Resistant Gloves.