Skirt Steak fajitas


 
P

P Billie

New member
Fired up the gasser for some mid week fajitas. So I marinated a 1.5 lb cut of skirt steak overnight in lime juice, olive oil, garlic, cumin, and black pepper. Then sliced up some peppers, onions, and cilantro and cooked up some rice and beans for a side.


about to get cooking!


precook by pbillie82, on Flickr

just coming off the grill:
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plated:
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Well - it came out pretty tasty - but more like a lime, garlic flavored steak... I think I may have needed to pound the meat thinner prior to cooking. I did that a little, but I think it needed it a little more. Any tips/suggestions are appreciated!

-Pat
 
Like Mike said they look great, when I make those cuts of steak I either buy them thin or cut them thin. Sometimes I butterfly them if real thick and use my trusty tenderizer hammer pointy side and go to town on them.
 
Good looking tacos!
Next time marinade for no longer than 4 hours. See how that goes...
This way you taste beef with a hint of lemon and garlic ...:)
 
Tony R said:
Good looking tacos!
Next time marinade for no longer than 4 hours. See how that goes...
This way you taste beef with a hint of lemon and garlic ...:)
Click to expand...

Agreed. I usually use flap meat for fajitas, but will have to try skirt next time.
 
That looks a lot like flank steak and not skirt steak.

Doesn't take away from the fact that it looks awesome.
 
ummm those are flank steaks. very well could have been labeled wrong at the store. but that's flank. looks good though.
 
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