Skirt Steak Fajitas on a Charcoal Grill

Published August 1, 2006.

Why this recipe works:

Because of its beefy flavor, skirt steak makes great fajitas, but it can cook up tough if not handled properly. For a foolproof skirt steak fajitas recipe that packed meaty flavor and wouldn’t overcook, we started with a marinade that included soy sauce. This helped brine the steak, which kept… read more

Because of its beefy flavor, skirt steak makes great fajitas, but it can cook up tough if not handled properly. For a foolproof skirt steak fajitas recipe that packed meaty flavor and wouldn’t overcook, we started with a marinade that included soy sauce. This helped brine the steak, which kept the meat moist as it cooked. Pricking the steak with a fork helped the marinade penetrate the meat, which cut the marinating time in our fajita recipe to only 30 minutes. After the skirt steak was cooked, we drizzled it with a second marinade and sliced the meat across the grain to make it more tender.

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Serves 4

Toast the cumin in a dry skillet over medium heat until fragrant (about 1 minute), then remove the pan from the heat so the cumin won't scorch. Serve the fajitas as is or with salsa, shredded cheese, and/or sour cream. To use flank steak instead of skirt steak, see related tip, "Telling Skirt Steak and Flank Steak Apart".

Ingredients

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