Total Time
20mins
Prep 10 mins
Cook 10 mins

This is a wonderful rendition of grilled beef popularized by Mexician cowboys working on cattle ranchs both side of the rio, who were paid in cheap cuts of meat - skirt steak. Use flank steak if you don't want the hassle of removing tough membrane from the skirt steak. This fajita recipe is not for people who like beef well-done, as it will toughen with prolonged cooking.

Ingredients Nutrition

Directions

  1. Remove the membrane from the skirt steak.
  2. In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
  3. Refrigerate for 4-6 hours.
  4. Fire up the grill.
  5. Discard the marinade.
  6. Massage the rub into the steak.
  7. Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
  8. Move to avoid burning, if necessary.
  9. When done, place it on a platter for ten minutes.
  10. Carve in thin slices against the grain.

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