Craig's Beef Chimichurri Fajitas

July 28, 2025

This recipe comes straight from one of our local customers, Craig H., who knows his way around the grill. His chimichurri fajitas are bold, fresh, and packed with flavor—perfect for showcasing our grass-fed skirt steak.

Ingredients

Beef:

3–4 lbs Elkins Cattle Co Skirt Steak

Marinade:

¼ cup olive oil or avocado oil
¼ cup coconut aminos
¼ cup Worcestershire sauce
⅛ cup honey, agave, or sugar
Juice from 8 limes

Chimichurri Sauce:

1 bundle fresh parsley
4–5 garlic cloves
½ cup olive oil
2 tbsp vinegar
Salt & pepper, to taste

Instructions

Make the Marinade: Combine all marinade ingredients in a saucepan and warm gently.
Marinate the Beef: Pour warm marinade over skirt steak and refrigerate for at least 2–3 hours, preferably 1–2 days.
Season the Steak: Remove from marinade and season with your favorite dry rub (Craig recommends Elkins Cattle Co Rancher's Original Seasoning)
Cook the Steak: Grill or sear in a cast iron skillet over high heat, 4–5 minutes per side. Avoid overcooking for best tenderness.
Make Chimichurri: Blend all chimichurri sauce ingredients until smooth.
Serve: Slice steak thinly against the grain and top with chimichurri sauce. Serve with your favorite fajita sides.

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Even the Best Recipe Needs the Right Beef...

Skirt Steak

Our beef is the difference between a good meal and one worth gathering around for. We raise, finish, and dry-age every cut for rich flavor and tenderness you can taste. Ready to make this recipe shine? Start with the beef behind it.

Our USDA Prime, grass-fed skirt steak is packed with rich, beefy flavor and perfect for fajitas, tacos, or a quick weeknight sear. Thin, tender, and full of marbling—this cut turns simple meals into something worth gathering for.

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Why Use Our Beef?

GRASS-FED & FINISHED
Most beef labeled "grass-fed" still ends with grain. Ours doesn’t. From birth to harvest, our cattle eat only native grasses—never grain or industrial feed. It’s beef the way nature intended.
DRY-AGED FOR MAXIMUM FLAVOR
Every cut is dry-aged for a minimum of 15 days, naturally concentrating flavor and tenderness. That deep maroon color? It’s a sign of real, properly aged beef.
EXPERTLY BUTCHERED & HAND-PACKED
Our beef consistently earns USDA Prime—the highest grade for marbling and tenderness—inspected and verified by the USDA at our local processor. Every cut is expertly hand-trimmed by skilled butchers right here in Texas.