Skirt Steak Fajitas on a Gas Grill
From Cook's Country
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.
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".
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