Skirt Steak Fajitas (Carnivore-Style) - For the Carnivore Diet
This carnivore take on fajitas keeps the sizzle and satisfaction while ditching the peppers and tortillas. Skirt steak loves high heat, and a quick sear in beef tallow builds a deep crust. A spoon of melted marrow or butter at the end mimics that tableside fajita sizzle.
For wraps, choose thin egg crepes or quick cheese shells—both all-animal and fast. Slice the steak thinly across the grain for tenderness, drizzle with the pan juices, and serve immediately while it’s still crackling hot.
Tips: Pat the steak very dry and salt in advance for the best crust. Use a heavy cast-iron pan, get it ripping hot, and don’t crowd the meat. If you want a dairy-free version, stick to tallow and marrow; if you include cheese shells or butter, it’s richer and more indulgent. Leftovers are great chilled and sliced for quick bites, or re-seared briefly to warm without overcooking.
Ingredients
- 1.5 lb (680 g) skirt steak, trimmed
- 1.5 tsp kosher salt (or to taste)
- 2 tbsp beef tallow
- 2 tbsp unsalted butter or 2 tbsp soft bone marrow (for finishing)
- Optional egg wraps: 4 large eggs, pinch of salt, 1 tsp tallow for the pan
- Optional cheese shells: 4 slices provolone or 1 cup shredded mozzarella
Instructions
- Dry-brine the steak: Pat the skirt steak very dry and season all over with salt. Rest 30–60 minutes at room temperature (or up to 24 hours uncovered in the fridge).
- Heat the pan: Place a heavy skillet (cast iron preferred) over high heat until very hot. Add the beef tallow and heat until it just begins to smoke.
- Sear: Lay the steak in the pan and sear 2–3 minutes per side for medium-rare, pressing gently for even contact. If the piece is thick at one end, stand it on the edge for 20–30 seconds to render.
- Marrow-butter finish: Reduce heat to low. Add the butter or marrow to the pan and baste the steak for 20–30 seconds. Transfer to a board and rest 5 minutes.
- Optional egg wraps: Whisk eggs with a pinch of salt. Lightly grease a nonstick or well-seasoned pan with tallow over medium heat. Pour in just enough egg to coat the base thinly, tilt to spread, and cook 30–45 seconds until set. Slide out and repeat for 3–4 thin crepes.
- Optional cheese shells: Place cheese slices (or small mounds of shredded cheese) in a nonstick pan over medium heat. Cook until melted and lacy at the edges, 1–2 minutes, then let cool 30–60 seconds to set into pliable shells.
- Slice and serve: Slice the rested steak very thinly against the grain. Spoon over any pan juices and the melted marrow-butter. Serve as-is or load into egg wraps/cheese shells and season with a touch more salt if desired.