How to Cook Juicy Beef Fajitas on a Pellet Grill for Maximum Flavor

Beef fajitas are a Tex-Mex favorite, with sizzling skirt steak and peppers wrapped in a warm flour tortilla. Getting that signature sear and smoky flavor can seem challenging on a pellet grill, but it’s easier than you think with a few tips. In this article, I’ll walk through how to marinate and cook foolproof beef fajitas on your pellet smoker or grill.

Why Make Beef Fajitas on a Pellet Grill?

While pellet grills may not reach the same searing heat as gas or charcoal, they have some advantages for fajitas

• Constant temperature control – Once you set the temperature, a pellet grill holds it steady rather than fluctuating wildly This prevents over or undercooking

• Smokey flavor – You’ll get light smoke infusion without needing a separate smoker.

• Hands-off cooking – Pellet grills are super simple to use. Load pellets, turn it on, and let technology handle maintaining perfect heat.

• Less mess – With enclosed fire pots, pellet grills contain ash and reduce the amount of cleanup.

With a few tips, you can absolutely achieve delicious fajitas with charred peppers and juicy, smoky skirt steak on a pellet grill

Select the Right Cuts of Meat

For authentic beef fajitas, you want outside skirt steak. It has the perfect marbling and grain to slice across and make tender, flavorful bites after grilling.

Inside skirt steak is more widely available but also a bit chewier. Try to find outside skirt at a local butcher or Latin grocery, but inside skirt will still make tasty fajitas with the right prep.

I also recommend looking for pre-tenderized or manually tenderizing the meat yourself by cubing it or using a mallet. This will help combat any chewiness.

Flank, hanger, or flap meat steaks are also good alternatives if you can’t source skirt.

The Importance of Marinating Fajita Meat

A brief marinade is key to maximizing tenderness and infusing southwestern flavors into the meat. For fajitas, you want an acidic citrus marinade, not something oil-based that will prevent searing.

My go-to combo is:

• 3-4 tablespoons fajita seasoning
• Juice of 4 – 5 limes (about 1/2 cup juice)
• Optional splash of tequila

Make sure to get the steak fully coated. Let it marinate at least 2 hours up to overnight. Anything beyond 12 hours risks the acid breaking down the meat excessively.

Prepare Your Pellet Grill for Maximum Heat

To get a good sear on fajitas, you need your pellet grill as hot as possible. Pellet grills top out around 500-600°F, lower than propane or charcoal.

Here are some tips to get the hottest possible temp:

• Preheat with the lid closed for 15+ minutes after it indicates 500°F. This ensures the grill grates fully heat soak.

• Cook near the front edge away from the heat diffuser. The back and middle won’t get as hot.

• Leave the lid closed once cooking. Having the lid open will drastically cool your grill.

• Clean your grill grates! Leftover gunk will prevent the meat from searing directly onto the hot metal.

• Don’t overload the grates. Crowding will bring down the temperature.

With these steps, you can achieve temps over 600°F at the front of the grill for excellent fajita sear marks.

Grill Your Fajitas to Perfection

Once your pellet grill is ripping hot, it’s go time!

1. Pat the steaks dry thoroughly with paper towels. Any leftover marinade moisture will inhibit browning.

2. Lay the steaks diagonally across the front of the grill grates for maximum direct heat. Close the lid immediately.

3. After 4 minutes, flip the steaks using tongs. Do not pierce them with a fork!

4. Cook approximately 1 more minute on the second side until lightly charred. Skirt steak cooks fast so watch carefully.

5. Use an instant read thermometer to test doneness. For medium fajitas, cook to 135°F internal temp.

6. Transfer steaks to a platter and tent with foil. Let rest at least 5 minutes before slicing against the grain into thin strips.

Now you have perfect smoky, seared fajitas ready to assemble!

Add Sizzling Veggies

Get the full fajita experience by tossing veggies right onto the grill alongside the meat.

I love using a mix of colorful bell peppers, onions, and jalapenos. Chop into large chunks or thick slices. Toss with a little oil and fajita seasoning.

Cook the veggies over direct heat, flipping occasionally until charred and tender with grill marks.

Chop into strips and mix with the sliced steak for awesome veggie-loaded beef fajitas off the pellet grill!

Helpful Serving and Topping Ideas

Part of what makes fajitas so fun is piling on delicious Tex-Mex toppings like:

• Warmed flour tortillas – Throw them right on the grill at the end to warm and lightly char. Corn tortillas also work great.

• Guacamole – Made fresh or store-bought, cool creamy guac is essential.

• Queso fresco – Sprinkle this mild Mexican cheese over the fajitas.

• Pico de gallo – Dice up fresh tomatoes, onion, cilantro and jalapeno for homemade salsa.

• Sour cream – Adds a nice tangy cooling contrast.

• Lime wedges – Squeeze over fajitas for a bright citrus burst.

With chili-spiced smoky meat, blistered veggies, warm tortillas and flavorful toppings, you’ll feel like you’re dining on sizzling fajitas at your favorite Tex-Mex joint.

Make it a Fajita Feast

Round out your meal with classic Tex-Mex sides like:

• Spanish rice – Made extra flavorful by sauteeing it with tomatoes, onions, garlic, and spices.

• Refried beans – Smash your own or use canned for ease.

• Chips and salsa – Crispy tortilla chips with fresh pico de gallo.

• Margaritas – What’s a Tex-Mex meal without the quintessential cocktail?

With these awesome tips for marinating, grill prep, cooking, and serving, you can master restaurant-worthy beef fajitas with tons of flavor easily at home on your pellet grill. Just be prepared for some very happy guests!