These Surf and Turf Fajitas are the perfect way to utilize the new Breeo sear plate!
These fajitas are a quick and easy recipe made with tender seared steak, juicy shrimp, and flavorful veggies all piled into a warm tortilla. They’re topped off with shredded cheese, sour cream, sliced jalapeño, and more!
Post Sponsored by Breeo
Marinate the Steak for Surf and Turf Fajitas
So, we start with a simple steak marinade. The steak requires a little bit of planning ahead because it marinates overnight.
First, combine soy sauce, white vinegar, Cola (optional), chipotle paste, garlic paste, chopped cilantro, lime juice, orange juice, canola oil, and salt in a large bowl. Although the cola is optional, I highly recommend adding it to the marinade. It helps bring some acidity and a little bit of sweetness to the meat for better texture and flavor. Better meat makes for better surf and turf fajitas!
Next, add the skirt or flap steak to the steak marinade, cover, and place in the fridge for at least four hours, but ideally overnight.
For another fun cola recipe, check out my Cherry Coke Chicken Skewers.
Marinate the Shrimp for Surf and Turf Fajitas
Next up, the shrimp. Shrimp marinates much more quickly than steak, so the shrimp process starts closer to when you’re ready to serve your surf and turf fajitas.
First, place a 1/2 pound peeled and deveined shrimp into a bowl. Add in Achiote paste, chopped jalapeño or jalapeño paste, and lime juice. Stir to combine, then let the mixture sit for 20 minutes.
Next, pull the shrimp out of the marinade and skewer them onto bamboo skewers.
Cook the Steak and Shrimp
Now, it’s time to cook the meat for your surf and turf fajitas. Preheat your Breeo to a medium-high temperature of about 350ºF. Set your Breeo sear plate over the fire because we want it to preheat as well.
First, add the steaks to the sear plate and let them cook for about four minutes per side or until they are medium-rare. When the steaks are almost done, add the shrimp skewers to the other side of the sear plate. Cook the shrimp for 1.5 minutes per side.
Next, pull both the steak and shrimp off of the grill and allow them to rest for a few minute while you cook the veggies for your surf and turf fajitas.
Veggies for Surf and Turf Fajitas
Place a cast-iron skillet or wok onto the grill. Add a drizzle of canola oil and allow that to heat for a minute or so.
Next, add your sliced bell pepper and sliced white onion to the hot pan and season well with chipotle garlic seasoning. Stir to coat the veggies completely and let them cook until softened.
Assemble and Serve!
Finally, it’s time to assemble and serve your surf and turf fajitas!
First, slice the steak and pull the shrimp off of the skewers. Make sure you slice the steak against the grain to shorten the muscle fibers for a more tender bite!
Warm the tortillas on the grill, then lay them on a plate and pile them with a few pieces of shrimp, a scoop of sliced steak, and the cooked veggies.
Top the surf and turf fajitas off with shredded cheese, sour cream, cilantro, sliced jalapeño, and a sprinkle of fresh lime juice!
Surf and Turf Fajitas
Surf and Turf Fajitas for the best of land and sea.
Steak & Marinade:
- 1 Whole Skirt or Flap Steak
- 1.25 cups Soy Sauce
- ¾ cup White Vinegar
- ½ cup Cola optional
- 2 tbsp Chipotle Paste
- 2 tbsp Garlic Paste
- 2 tbsp Chopped Cilantro
- 3 Medium Limes juiced
- 1 Navel Orange juiced
- 1 tbsp Canola Oil
- Salt to taste
Shrimp & Marinade:
- 1-2 lbs Shrimp peeled & deveined
- ½ cup Achiote Paste
- ⅕ tbsp Jalapenos chopped or paste
- 2 medium Limes juiced
- 2 Bell Peppers sliced
- ½ White Onions sliced
- 2 tbsp Chipotle Garlic Seasoning
- 1 tbsp Canola Oil
- Warm Tortillas
- Shredded Cheese
- Sour Cream
- Jalapeño sliced
- Lime Wedges
In a large food safe bowl, add all the ingredients for the beef marinade and mix thoroughly. Add your steak into the marinade, mix, cover and place in the fridge for at least 4 hours but ideally overnight.
The next day, add your shrimp to a food safe bowl and add the quick marinade ingredients. Mix thoroughly and let sit for 20 minutes, then pull them out of the marinade and skewer them onto bamboo skewers.
Preheat your Breeo to medium-high temperature about 350F. Set the large sear plate over the fire to warm for 2 minutes.
Add the steaks to the sear plate first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are close to done, add the shrimp skewers to the other side of the sear plate to cook for 1.5 minutes per side. Pull the steaks and the shrimp off to cool when done. Finally, add a cast iron skillet or wok to the middle opening to heat for 1 minutes with oil. Drop your veggies into the skillet and season with Chipotle Garlic seasoning or your favorite veggie seasoning. Cook until the veggies have softened (about 5 minutes) then pull them off and begin assembling.
Slice your steak against the grain and serve it or chop into bites. Pull the shrimp off the skewers and serve with the steak and cooked veggies. Fill your warmed tortilla with steak, shrimp or both along with cooked veggies and anything other toppings. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!