White Oak Fajitas

Posted by Jenni Harris
Jan 18, 2016 7:00:00 PM


  • 1 pound of White Oak skirt or flank steak
  • 2.5 tablespoons olive oil
  • 2.5 tablespoons balsamic vinegar
  • 1.5 teaspoons salt
  • 1/4 cup fresh lime juice
  • 3 bell peppers
  • 1 Vidalia onion, sliced
  • 2 tablespoons olive oil
  • 1 can black beans, heated
  • 1 bottle Hot Squeeze Chipotle Sauce


Marinate steak in first four ingredients for 30 minutes to 1 hour. Heat the grill until you can't hold your hand over it for more than five seconds. Pat the steak dry and place on the grill. Cook between 6-10 minutes for mid-rare. Try to turn only once. Let the steak stand for five minutes before cutting. In a sauté pan, heat additional oil and sauté onions and peppers. Top meat with Hot Squeeze Chipotle Sauce. Serve in warm tortillas with black beans.

Want more? Subscribe Here!

Keep reading about our three core values:

Regenerative Agriculture • Animal Welfare • Rural Revival

For cooking tips and original recipes, check out our recipe blog:

Grassfed & Pastured Recipes