Skirt Steak Fajitas on a Charcoal Grill
The success of restaurant fajitas is partly due to the rich beefy flavor of skirt steak, but it can be tough if not handled properly. High-heat grilling and a double marinade for the steak are what give our fajitas their bright, bold flavor.
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 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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