Wagyu Beef Fajitas

Ingredients

• 2 lb Wagyu Flank - fajita sliced
• 1 tbs oil
• 1 generous jigger malibu Coconut Rum - poured
• 1 medium yellow onion - julienne sliced
• 3 Tri colored peppers - julienne sliced
• 1 tsp Garlic Salt - sprinkled
• 1/2 tsp Cracked Black Peppercorn - sprinkled

Directions

• Prep the Wagyu
  Slice your Wagyu Flank Steak against the grain into fajita strips. Preheat a heavy skillet or cast iron pan over medium-high heat.

• Sear and Sizzle
  Add oil to the pan, then toss in your Wagyu. Sear until browned and caramelized — about 2–3 minutes per side.

• Add the Island Vibes
  Pour the coconut rum over the sizzling beef. Watch it bubble and reduce as the rum caramelizes and infuses the Wagyu with tropical flavor. (Bonus: your kitchen will smell amazing.)

• Veggie Time
  Add the sliced onions and bell peppers. Stir-fry everything together for another 3–4 minutes, or until veggies are just softened but still vibrant.

• Season and Serve
  Sprinkle with garlic salt and cracked black pepper. Stir and remove from heat.

• Tortilla Time
  Serve the Wagyu fajitas in warm flour or corn tortillas, and let everyone build their own masterpiece.
  

Suggested Sides & Toppings

• Shredded sharp cheddar or cotija cheese

• Fresh guacamole

• Fire-roasted salsa or pico de gallo

• Crème fraîche or sour cream

• Lime wedges for garnish

KC Tip: Why Wagyu Flank?

Our Wagyu Flank Steak is intensely flavorful, tender, and marbled just right — which makes it perfect for high-heat cooking and absorbing bold flavors like coconut rum and caramelized onions. It’s a cut that delivers depth without needing a long marinade, making this the ideal weeknight or weekend cook-up.