Video: Sizzling Ibérico Pork Skirt Steak Fajitas by Pitmaster Sammy Bromberg

Few things hit harder than a screaming-hot sear, the aroma of charred peppers, and citrus-forward seasoning cutting through rich, juicy pork. That’s exactly what Pitmaster Sammy Bromberg delivers with these Sizzling Ibérico Pork Skirt Steak Fajitas, a standout recipe from our Flavor Fiesta Box. Built for high heat and fast cooking, this dish brings legit street-food energy straight to the grill.

Ibérico pork skirt steak is the star here. With its rich marbling and deep pork flavor, it’s the perfect canvas for bold seasoning and aggressive searing. Sammy layers flavor using Fiesta That Mexican Seasoning by The Flat Top King, Citrus Pucker Pepper Rub by The Spice Guy, and Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms, creating a balance of savory, bright citrus, and subtle heat that caramelizes beautifully over live fire.

The cook is intentionally fast and fiery. The pork is seared hard for a deep crust, brushed with Carnitas Grill & Wing Squeeze for a glossy finish, and rested just long enough to stay juicy. Peppers and onions hit the same hot surface, picking up char and flavor before everything comes together in a final toss that practically demands to be served immediately. Wrapped in warm tortillas with a squeeze of lime, every bite delivers smoke, citrus pop, and bold seasoning.

Sammy’s pro tip says it all: don’t walk away. Skirt steak rewards confidence—high heat, quick timing, and slicing against the grain are the keys to tender, crave-worthy fajitas. Whether you’re cooking for friends or firing up a weeknight grill session, this recipe shows exactly why the Flavor Fiesta Box is built for big flavor, fast cooks, and unforgettable meals.

Cooking beef skirt steak instead? Our guide to grilling skirt steak has the full method: the marinade window, grill temperatures and how to slice it.

Mexican|

BBQ

Sizzling Ibérico Pork Skirt Steak Fajitas by Pitmaster Sammy Bromberg

Author:

Sammy Bromberg

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Servings

3-4

Hot-seared pork skirt steak, charred vegetables, and bright citrus flavor come together for fajitas that deliver big aroma, bold seasoning, and serious street-food energy.

Ingredients

Pork Marinade

• 1/4 Cup Carnitas Grill & Wing Squeeze by Terrapin Ridge Farms
• 1.5 tsp Fiesta That Mexican Seasoning by The Flat Top King
• 1 tsp Citrus Pucker Pepper Rub by Spice Guy
• 1.5–2 lb Ibérico Pork Skirt Steak
• 2 Tbsp Graza Sizzle Olive Oil
• Juice of 1/2 Lime

Fajita Vegetables

• 3/4 tsp Fiesta That by The Flat Top King
• 1/2 tsp Citrus Pucker Pepper Rub by Spice Guy
• 2 Bell Peppers (Mixed Colors), Sliced
• 1 Large Yellow Onion, Sliced
• 1 Tbsp Graza Sizzle Olive Oil

For Serving

• Extra Carnitas Grill & Wing Squeeze, Warmed
• Lime Wedges
• Warm Flour Tortillas
• Optional: Chopped Cilantro, Charred Scallions, Crema, Or Cotija

Directions

1. Marinate the Pork: In a bowl, whisk Carnitas Grill & Wing Squeeze, olive oil, lime juice, Fiesta That Mexican Seasoning, and Citrus Pucker Pepper.

2. Coat the pork skirt steak generously, massaging the marinade into the meat.

3. Cover and marinate at least 30 minutes, or up to 12 hours for deeper flavor.

4. Bring the Heat: Preheat your grill to high heatThis cut benefits from aggressive searing.

5. Sear the Pork: Remove steak from marinade and allow excess to drip off. Grill or sear for 2–3 minutes per side until deeply charred and caramelized. Remove from the grill, slice thin against the grain, and set aside.

6. Cook the Vegetables: Toss peppers and onions with olive oil, Fiesta That Mexican Seasoning, and Citrus Pucker Pepper Rub. Cook in a cast iron until softened with charred edges. Finish with a squeeze of lime.

7. Once the veggies are cooked down, add your sliced skirt steak into the cast iron and drizzle with Carnitas Grill & Wing Squeeze.

8. Serve and enjoy!