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Assembled picanha fajita on a flour tortilla with sliced steak, charred peppers, guacamole, and pico de gallo

Picanha Steak Fajitas with Pico & Guac

Picanha steak fajitas made with thick-cut sirloin cap steaks, forward seared over high heat, sliced thin, and served with charred peppers, fresh pico de gallo, and guacamole.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Brazilian, Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 4 lb picanha roast
  • Carne asada seasoning generous coat
Fajita Veggies
  • 3 bell peppers sliced
  • 1 onion sliced
  • Oil, salt, pepper
Pico de Gallo
  • 4 Roma tomatoes diced
  • 0.25 onion diced
  • 1 lime juiced
  • Cilantro + salt
Guacamole & Extras
  • 3 avocados
  • 0.25 sweet onion finely diced
  • 1 lime juiced
  • Cilantro + salt
  • Flour tortillas
  • Sour cream and shredded cheddar optional

Equipment

  • Charcoal grill or kamado
  • Cast Iron Skillet
  • Instant-read thermometer or MEATER
  • Sharp knife and cutting board
  • Tongs

Method
 

  1. Cut picanha into 4 steaks about 2 inches thick. Season generously with carne asada seasoning on all sides.
  2. Forward sear over high heat, fat-cap side down first. Get a solid crust on all sides.
  3. Move to indirect heat. Cook until internal temperature reaches 120°F. Pull and rest 10-15 minutes.
  4. Cook sliced peppers and onions in a cast iron skillet over high heat until charred and tender-crisp. Season with salt, pepper, and fajita seasoning.
  5. Mix pico de gallo and guacamole. Slice steak thin against the grain. Load warm tortillas with steak, veggies, pico, guac, sour cream, and cheese.

Notes

Keep the fat cap: Don't trim it. The fat bastes the meat during cooking and adds flavor. Sear fat-cap side down first.
Pull at 120°F: Carryover heat brings it to 125-130°F during rest for perfect medium rare.
Slice against the grain: This is the most important step for tender fajita slices.

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