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Grilled Fajita Flatbread


  • 1 beef skirt steak
  • 1 1/2 cups pineapple juice
  • 1 package fajita seasoning
  • 2 jars HERDEZ® Salsa Casera
  • 6 naan bread
  • 16 oz queso quesadilla cheese
  • 1 small onion, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large avocado, cut into chunks
  • jalapenos


  1. Rub both sides of skirt steak with fajita seasoning.
  2. Place the skirt steak into a large plastic baggie with the pineapple juice and 1 entire jar of HERDEZ® Salsa Casera.
  3. Marinate for 2 hours in the fridge.
  4. In the last 30 minutes of marinating prepare the vegetables — slice onions, chop peppers, slice and cut avocado into chunks.
  5. Fire up grill and get it as hot as possible, close to 550 F degrees.
  6. Pour out juices and remove skirt steak from baggie. Pat dry.
  7. Sear the skirt steak for 1 minute on each side.
  8. For medium, cook steak an additional 3-4 minutes. Longer if you want the steak done more.
  9. Allow steak to rest for 5 minutes before slicing and cutting into 1-inch pieces.
  10. Turn grill down to 300 F degrees.
  11. Prepare fajita flatbread with a base of HERDEZ® Salsa Casera, then queso cheese, and topped with veggies and fajita meat.
  12. Grill for about 10 minutes or until naan bread is a little crispy and cheese is melted.
  13. Serve immediately.
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