Smoky, char-kissed beef fajitas made with ultra-tender sirloin flap, finished with bright pico de gallo and creamy guacamole in warm flour tortillas for a classic Tex-Mex bite.
Make the guacamole: In a medium bowl, smash the avocados with a fork. Add the pico de gallo, lime juice, and season with Meat Church BLANCO; mix until well combined.
Preheat a grill with lump charcoal to very high heat.
Season the steak evenly with Meat Church Dia De La Fajita seasoning and let it adhere for 15 minutes.
Heat a cast-iron skillet over medium-high; add beef tallow or olive oil and sauté the sliced bell pepper and onion until tender-crisp while the steak grills.
Grill the steak directly over high heat: cook 3 minutes per side, then flip every minute until your desired internal doneness and char are reached.
Remove the steak and rest for 10 minutes; slice against the grain.
Warm or cook the tortillas according to package directions.
Assemble: Load sliced steak onto tortillas and top with sautéed onions and peppers, guacamole, and pico de gallo. Serve with beans and rice if desired.