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Steak Fajitas on a Compact Charcoal Grill

Fajitas are a small-grill dream. Skirt steak is thin, so it cooks in a few minutes over hot coals, and the Compact's two-piece top lets you run a grate for the steak beside a griddle for the peppers and onions. One fire, one grill, dinner for three. Fajitas also stretch one steak across several people, which makes them a great pick when cooking for a crowd.

Serves: 3 · Total time: About 40 minutes plus marinating · Grill: Slot Grill Compact

Why this works on the Compact

• Thin steak + close coals = fast, deeply browned meat.
• Grate and griddle side by side: steak and vegetables cook at once.
• Easy to pack for camp: marinate at home in a bag.

Ingredients

• 1–1½ lb skirt steak (outside skirt if available), or flank
• Marinade: juice of 2 limes, 3 tablespoons oil, 3 cloves garlic (minced), 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper
• 2 bell peppers and 1 large onion, sliced into strips
• Oil and salt for vegetables
• 8–10 flour or corn tortillas
• Toppings: salsa, avocado or guacamole, sour cream, cheese, cilantro, lime wedges

Gear

• Slot Grill Compact, seasoned (how)
• Chimney starter, charcoal or cooking wood, newspaper or natural fire starters, a lighter
• Long tongs and a sturdy spatula
• Heat-safe gloves
• Instant-read thermometer
• Metal can with a lid for cold ash
• Sheet pan or foil pan for raw-to-grill and a clean one for cooked food

Fire setup on the Compact

The Compact's cooking area is 16.25" × 9" (146 sq in). That is plenty for one to three people, but it means coal placement does most of the work a dial does on other cookers. Use a two-zone fire: lit coals banked across about two-thirds of the length, the last third thin or empty. The hot side sears; the cool side finishes, holds and rescues food from flare-ups. Light with a chimney or one of the no-lighter-fluid methods.

Step by step

1. Marinate. Combine marinade ingredients, add steak, and refrigerate 30 minutes to 4 hours. Citrus can make texture mushy past several hours.
2. Light a full chimney. You want high heat under the grate side and medium heat under the griddle.
3. Start the vegetables on the preheated, oiled griddle with a pinch of salt. Toss occasionally until charred at the edges and tender, 10–15 minutes. Move them to the cooler part to hold.
4. Pat the steak dry and lay it on the hot grate.
5. Cook 2–4 minutes per side for medium-rare to medium, depending on thickness. Skirt is best not overcooked. USDA's minimum for beef steaks is 145°F with a 3-minute rest.
6. Rest 5 minutes.
7. Warm tortillas on the grate, about 15–30 seconds per side.
8. Slice thinly across the grain. Skirt's grain runs across the width of the strip; cut the strip into shorter sections first, then slice each across the grain.
9. Serve steak with vegetables, tortillas and toppings.

Variations

• Chicken fajitas: boneless thighs in the same marinade; cook to 165°F.
• Shrimp fajitas: 2–3 minutes per side; see shrimp.
• Veggie fajitas: add portobello and zucchini strips.
• Fajita bowls: serve over rice and beans.

Troubleshooting

Serving, leftovers and cleanup

Leftover fajita meat makes great breakfast tacos on the griddle the next morning. Refrigerate within 2 hours.

Safe internal temperatures

Guessing is how small-grill cooks go wrong, because everything happens fast over a close fire. Use an instant-read thermometer in the thickest part, away from bone. USDA minimum internal temperatures:

Taking this recipe on the road

The Compact packs about 1" thick and weighs about 14 lb, so this recipe travels to a campsite, tailgate, river bank or job site as easily as it cooks on the patio. A few habits make it safer and easier away from a kitchen:

• Prep at home. Trim, season or marinate meat, chop vegetables and mix sauces in the kitchen. Pack each in a sealed bag or container labeled by cook order.
• Keep raw meat cold and separate. Pack it at the bottom of the cooler, sealed, below ready-to-eat food. Keep the cooler at 40°F or below with plenty of ice, and keep it in the shade.
• Two sets of tongs and platters: one for raw, one for cooked. Never put cooked food back on the tray that held raw meat.
• Bring water and soap for hands and tools, plus paper towels and a trash bag.
• Pack the thermometer. It matters more outdoors, where wind and cold change cook times.
• Plan for ash. Bring a metal can with a lid and follow the venue's disposal rules.

For more, see the camping, tailgate and river trip guides.

Quick-start checklist

• Grill seasoned and dry; old ash emptied
• Stable, level, non-combustible spot with clearance
• Charcoal lit in a chimney, ashed over
• Two-zone fire built, grates preheated and oiled
• Thermometer, tongs, spatula and gloves within reach
• Clean tray ready for cooked food

Common small-grill mistakes (and the fix)

1. Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
2. Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
3. Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
4. Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
5. Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
6. Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
7. Judging doneness by time or color. Small fires vary. Use a thermometer.
8. Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
9. Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

1. Let the remaining coals burn down. Don't leave a fire unattended.
2. When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
3. Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
4. Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
5. Store it dry. A bag or old box keeps soot off the rest of your gear.

Safety basics (every cook)

• Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
• Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
• Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
• Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
• Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
• Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Cooking in wind, rain, cold and heat

Frequently asked questions

What's the best cut for fajitas?

Skirt steak is traditional; flank also works. Both are thin, flavorful and best cooked hot and fast and sliced across the grain.

How long do I grill skirt steak?

About 2 to 4 minutes per side over hot coals, depending on thickness.

Can I cook fajita vegetables on the grill?

Yes. A griddle plate on the Slot Grill Compact keeps strips from falling through the grate.

How long should I marinate fajita steak?

30 minutes to about 4 hours. Longer in a citrus marinade can affect texture.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97$99.97

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.