Weise Farms Wagyu Beef Fajitas Recipe

Wagyu Beef Fajitas, with roasted veggies and guacamole on homemade ugly tortillas.— Weise Farms

Forget soaking your meat in messy liquid marinades. When you’re cooking with Weise Farms Wagyu beef fajita skirt, heavy wet marinades can boil or steam the meat, preventing a proper sear. Instead, the real secret to an amazing Wagyu beef fajitas recipe at home is a simple dry brine.

By seasoning the meat with a simple blend of kosher salt, black pepper, garlic powder, and onion powder before cooking, the dry brine locks in natural juices while letting the rich flavor of the Wagyu shine. Combined with guacamole and oven-roasted peppers and onions, this easy preparation delivers maximum flavor with minimal effort.

(Note: As you can see in our photo, we paired ours with our own homemade tortillas—they might not be round and pretty, but they sure taste great!)

Ingredients

• 1.5 to 2 lbs Weise Farms Wagyu Skirt, Flank Steak, or Bavette Flap

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• 2 bell peppers (sliced into strips)

• 1 large onion (sliced into strips)

• Olive oil and salt (for roasting the veggies)

Wonderful Additions:

• Homemade tortillas

• Guacamole

• Pico de gallo

• Sour cream

Directions

1. Dry Brine the Meat: Combine the kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Generously coat all sides of the Wagyu Fajita meat with the seasoning mixture. Let it sit at room temperature for at least 30 minutes (or uncovered in the fridge for up to 12 hours) to allow the dry brine to penetrate the meat.

2. Prep & Roast the Veggies: Preheat your oven to 400°F. Place the sliced bell peppers and onions on a foil-lined baking sheet, drizzle with olive oil, and season with a pinch of salt. Roast for 20 to 25 minutes until you reach your desired char. Time your veggies so they are finishing up in the oven while your cooked meat rests!

3. Cooking the Meat: If using a Kamado grill, cook over hot charcoal until a perfect crust is achieved. If using a heavy skillet, sear high and fast. No oil is required in either method, as the natural Wagyu marbling provides all the moisture you need. Once the crust is set and the desired doneness is reached, remove the meat to a cutting board and let it rest for 10 minutes while the veggies finish.

4. Slice & Serve: Slice the rested Wagyu thin against the grain for maximum tenderness. Serve immediately alongside your oven-roasted peppers and onions with warm tortillas, guacamole, pico de gallo, and sour cream.

Pro Tip for Leftovers: Mix any leftover meat and roasted veggies together for tomorrow’s meal—they make the absolute best Baked Potato Topping! Use a skillet without any oil to seer your fajita mix and load up a hot baked potato with butter, cheddar cheese and your fry-pan reheated fajita mix, pico de gallo, and a dollop of sour cream.

Because package weights vary right from the butcher, we currently have a limited supply of small to large custom-weight fajita cuts.

Want to claim some for your next fajita night? At the time of this post, I have it marked "Out of Stock" just for you. So please text me for available weights and pricing. Or join The Meat Club where you get an occasional Fajita skirt in your $100 variety—either way you order, let us know if you'd like our recipes for homemade guacamole, pico de gallo, and ugly tortillas! They are easier than you think!

Email Becky or text to Order Wagyu Fajita Cuts: (979) 540-7164  

Join The Meat Club