Name: Hot Honey Chipotle Skirt Steak Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Yield: 10 servings
Ingredients: 1/2 cup Pace® Signature Sauces Hot Honey Chipotle Sauce, plus more for garnish; 1/4 cup olive oil, plus more for grill grates; 1/4 cup reduced sodium soy sauce; 3 tablespoons fresh lime juice (from 2 medium limes), plus lime wedges for serving; 1 1/2 pound beef skirt steak (1 steak; about 1/2-inch thick), cut crosswise into 4 (7- to 8-inch) pieces; 3 medium red, green, or yellow bell peppers, sliced lengthwise (about 5 cups total); 1 medium white onion, sliced (about 2 cups); 10 (6-inch) flour tortilla, warmed; 1 1/4 cups Pace® Chunky Salsa; 1 1/4 cups guacamole; 1 cup crema Mexicana or sour cream

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Perfectly charred skirt steak and Pace® Hot Honey Chipotle Signature Sauce are a match made in savory, smoky heaven. The only thing that could possibly make the duo more delicious? Adding crisp bell peppers, warm flour tortillas, and a squeeze of lime for the ultimate crowd-pleasing, umami-packed fajitas.

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Ingredients

1/2 cup Pace® Signature Sauces Hot Honey Chipotle Sauce, plus more for garnish
1/4 cup olive oil, plus more for grill grates
1/4 cup reduced sodium soy sauce
3 tablespoons fresh lime juice (from 2 medium limes), plus lime wedges for serving
1 1/2 pound beef skirt steak (1 steak; about 1/2-inch thick), cut crosswise into 4 (7- to 8-inch) pieces
3 medium red, green, or yellow bell peppers, sliced lengthwise (about 5 cups total)
1 medium white onion, sliced (about 2 cups)
10 (6-inch) flour tortilla, warmed
1 1/4 cups Pace® Chunky Salsa
1 1/4 cups guacamole
1 cup crema Mexicana or sour cream

Instructions

Tips
- If you’re pressed for time, try marinating the steak for one hour at room temperature.
- This recipe is super substitution-friendly. Try poblano peppers instead of bell peppers, or swap flour tortillas for corn tortillas.
Step 1

Whisk together Pace® Hot Honey Chipotle Signature Sauce, oil, soy sauce, and lime juice in a medium bowl. Place skirt steak in a large plastic zipper-lock bag, and pour in Pace® Hot Honey Chipotle Signature Sauce mixture, reserving 1/3 cup; seal bag, squeeze out any air, and massage to coat steak evenly. Refrigerate for at least 3 hours and up to overnight.
Step 2

When ready to cook, preheat a gas grill to high (450°F to 500°F). Remove steak from marinade, letting excess drip off and lightly pat dry. Toss together bell peppers and 1/3 cup reserved marinade in a large bowl, and set aside; discard remaining marinade. Place steak on oiled grates; grill, uncovered, until an instant-read thermometer inserted into thickest part of steak registers 125°F, about 2 minutes per side. Transfer steak to a cutting board, cover with aluminum foil, and let rest 10 minutes.
Step 3

Meanwhile, heat a 12-inch cast iron skillet directly on grill grates over high (450°F to 500°F). Add bell peppers and onion to skillet, and cook, uncovered, stirring occasionally, until softened and slightly charred, 10 to 12 minutes. Transfer vegetables to a large platter. Slice steak into strips and transfer to platter with vegetables. Serve with lime wedges, flour tortillas, crema, guacamole, and Pace® Mild Chunky Salsa. Garnish with Pace® Hot Honey Chipotle Signature Sauce.