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Grilled Skirt Steak Fajitas

Grilled Skirt Steak Fajitas

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I’m not especially proud of my time invested working at the sort of tacky chain restaurants you ‘d discover beside the Victoria’s Secret at the mall, or perhaps in Times Square. Aside from making me avoid any writer who uses the phrase” X to excellence,” it did teach me one important lesson: Individuals looooooove meat served on a sizzling platter.


The meat itself ought to be ultra juicy, with a frustrating, practically buttery beefiness– this is skirt steak, after all, the butteriest of all beef– accentuated by a fajita
marinade that’s somewhat sweet, very tasty, and packed with lime and chile.

J. Kenji López-Alt

Fajitas literally equates to” little skirts” or” little bands,” and it comes from the appearance of a skirt steak, a thin flap of meat that hangs down near the front of the guide’s tummy. The history of fajitas in most of the United States is very recent. According to an excellent article in the Austin Chronicle, there’s anecdotal proof that south and west Texas vaqueros and butchers have actually been consuming grilled skirt steak and calling it” fajitas” considering that the1930s.

” Fajitas appear to have actually made the quantum leap from campfire and backyard grill obscurity to business sales in1969. Sonny Falcon, an Austin meat market manager, ran the very first commercial fajita taco concession stand at a rural Dies Y Seis celebration in tiny Kyle in September of1969 That exact same year, fajitas debuted on the menu at Otilia Garza’s Round-Up Dining establishment in the Rio Grande Valley neighborhood of Pharr.”

Citizens and visitors of Houston may be delighted to know that Ninfa’s on Navigation Boulevard is among the earliest fajita-slinging dining establishments in the nation, however, when I visited it last summer season, I was more satisfied by the quality of its cooked-to-order flour tortillas than the fajitas themselves.

The fajita made its final delve into the spotlight when George Weidmann of the Hyatt Regency in Austin added the sizzling plate that shot the dish into stardom, making it a staple not simply on the Hyatt menu but on menus throughout the nation.

That’s about 8 pounds of meat overall. As a result, restaurants started resorting to other cuts to make their fajitas.

Hanger steaks.

J. Kenji López-Alt

Initially it was hanger, sirloin flap, and flank steak– all fairly great choices, with a similar texture and taste. As things advanced, the dish moved further and even more from the original, leading us to not simply other cuts of beef but to chicken fajitas, pork fajitas, shrimp fajitas, and the like.

Even McDonald’s jumped into the fajita game in 1991 (the 12- year-old-me was a big fan).

I evaluated cooking fajitas with a range of cuts– skirt, hanger, flap, flank, short rib, and tri-tip. Of these, skirt, wall mount, and flap were the most effective, each with a robust, coarse texture that is excellent for taking in marinade.

Flat meat.

J. Kenji López-Alt

There’s no doubt about it: The skirt is king. It’s more buttery, more beefy, and just plain more yummy than its counterparts.

While fajitas are generally made with outdoors skirt– part of the diaphragm muscle of the steer– the cut is pretty much unavailable unless you work for a restaurant that special-orders it. At the butcher’s or meat counter, you’re even more most likely to find inside skirt, which will do us just fine.

The secret is to not cut off excessive of the fat that covers one side of the steak. It’ll merge the fractures as the meat grills, making each bite juicier and more delicious.

While it’s possible to cook the steak as an entire strip, I find it much better to slice it with the grain into 5- to six-inch pieces, which are easier to handle on the grill.

The Marinade

Next up: We’ve got our meat, so how do we treat it?

It’s tested tough to identify precisely what active ingredients went into the original steak fajita marinades, however it’s a safe bet that at least some chiles, garlic, black pepper, and cumin were involved. All of these are seasoning ingredients– they don’t really change the way in which the meat cooks or connect with it on more than a cursory level.

J. Kenji López-Alt

I checked out over 2 dozen marinade variations, including extra ingredients (ranging from industrial meat tenderizers to natural, enzymatic tenderizers, like pineapple and papaya) to some and omitting ingredients from others (in order to see what takes place when, say, you forget the oil in a marinade).

I even took images of every steak at the same time, however unfortunately, from a visual standpoint, you can’t really see much distinction. Just picture slightly different versions of this 26 times in a row, and you’ll understand:.

J. Kenji López-Alt

What I discovered was that, in addition to standard flavoring agents (like chile, garlic, and a touch of sugar to assist in browning), the very best marinades share 3 common ingredients: oil, acid, and a salty liquid, ideally a protease (more on those later).

Secret to Great Marinades # 1: Oil

It emulsifies the marinade, making it thicker and tackier, triggering it to stick more effectively to the meat. With a fat-based medium covering the meat, you get much better, more even taste distribution. The oil helps the meat cook more uniformly, supplying a buffer between the heat of the grill and the surface of the meat in order to spread that heat uniformly.

Secret to Great Marinades # 2: Acid

I utilized to believe that acid was necessary in a marinade for softening purposes, and it’s true– acid can somewhat soften difficult connective tissue in meat. Regrettably, excessive acid can likewise begin to chemically “cook” meat, denaturing its protein and triggering it to tighten and ultimately turn chalky (believe ceviche).

I tried entirely omitting acid and adding it in the kind of lime juice squeezed on at the end, but the taste distinction was obvious– meat marinated in acid was more balanced and brighter-tasting. There were also a few small hairs of membrane and connective tissue that were more visible without the acid. In the end I went with lime juice in equivalent parts with the oil.

You may be amazed to find out that, regardless of their track record, marinades do not actually penetrate especially far into meat– even after the course of a night, a marinade will permeate no even more than a millimeter or two, and that penetration rate decreases the longer you marinade for. So truly, a marinade’s effects are mostly limited to the surface area of the meat. Fortunately for us, on a skirt steak, that’s precisely where all of the harder connective tissues are located, so if any tenderization is going to take place, it’ll occur in the right places.

Key to Great Marinades # 3: Salt and Proteases

J. Kenji López-Alt

The last component in a good marinade is a salted liquid. The muscle protein myosin will liquify in a salted liquid, leaving the meat with a looser texture and a much better ability to keep wetness. This is the theory behind brining meats like chicken or pork, and the exact same theory applies to our fajitas.

While you could simply add regular salt to the marinade, there’s a lesson I found out over years of playing Mario Kart: Why choose a motorist who simply has good handling when you can select a driver with great handling and a high top speed?

By replacing the salt with an excellent splash of soy sauce, not just do we get salt into the marinade, however we likewise get two other important components. First is glutamates– natural flavor enhancers accountable for the experience of umami that makes meat taste meatier. Second is proteases: enzymes that assist break down and tenderize difficult proteins.

Soy sauce is hardly standard, however it’s got a prominent location in lots of fajita dishes for these very reasons. That it does not taste definitely soy-like once the meat is cooked is particularly great.


As soon as I ‘d gotten my perfect marinade ratio down, I carried on to checking timing, ranging from dipped-just-before-grilling to marinaded for 36 hours. Again, very little visual difference. Picture this 6 times in a row:.

J. Kenji López-Alt

Any more, and the meat started to get a bit too mushy and milky around the outside, having actually a slightly prepared look from the lime juice and the soy sauce prior to it even struck the grill. My visitors still happily devoured the 36- hour marinaded steaks, but if you can get your timing right, it’ll make the final product partially better.

J. Kenji López-Alt

Marinate your meat in a plastic zipper-lock bag with all the air squeezed out, for best contact with a minimal quantity of marinade. (I do this by leaving a little air shaft along one edge of the zipper lock, squeezing all the air toward it, then sealing it at the last minute before juices begin dripping out.) Or, even much better, seal the steaks in a Cryovac-style bag with a vacuum sealant.


J. Kenji López-Alt

There’s one principle for cooking skirt steak: Make certain your grill is hot as hell. Skirt steak is not too thick, and its loose texture allows heat to permeate faster than in, state, a thick New york city strip or ribeye. You need to absolutely blister it with heat in order to get it great and charred on the exterior prior to the center ends up overcooking.

To do this, I clear out a complete chimney of coals over simply one side of my grill, stacking them and permitting them to pre-heat till I can hardly bring my hand close enough to deposit the steaks (long tongs assist here). If hardwood coal is an alternative, I ‘d choose them over briquettes– wood burns quicker and hotter.

There are a couple of aspects working to our advantage here. First is the soy sauce and sugar in the marinade, both of which will assist the steaks brown more efficiently. Second is the reality that skirt is one of those cuts of steak that benefit from being cooked slightly more than you ‘d normally prepare a premium steak.

J. Kenji López-Alt

Prepared anywhere shy of medium-rare, skirt steak will have a squishy, unpleasantly slippery texture. I constantly feel like a raptor biting into a tough Jurassic Park T-Rex leg when I get an undercooked skirt.


The last step in best fajita meat is by far the most crucial: the carving.

See, skirt steak has an extremely pronounced grain– muscle fibers that are all lined up in the very same direction. The steak is stronger in one direction than in the other. If you cut your steak with the grain, you end up with long, chewy fibers. Slice it thinly versus the grain, and you increase its tenderness dramatically.

J. Kenji López-Alt

You can cut completely perpendicular to the grain for outright tenderness, however I prefer to cut at closer to a 45 ° angle, which efficiently shortens muscle fibers to about 40% more than the outright minimum length– plenty short sufficient to provide you tenderness, while also allowing you to cut pieces that look a little larger and prettier.

J. Kenji López-Alt

See how great they look, all fanned out?

And, while those sizzling fajita plates sure do an excellent job of offering more fajitas at restaurants, all they’re going to carry out in your home is slowly overcook your meat. A warmed serving plate is a better vessel.

The Sides

With the meat taken care of, we carry on to somewhat more trivial however no less important matters: the vegetables and garnishes.

Strike that, reverse it.

For vegetables, the classic choices are onions and peppers. I like to save a few of my marinade to toss with them prior to cooking.

J. Kenji López-Alt

I tried cooking them whole on the grill, however the results are not rather best– they tend to soften more than I want them to.

Preparing them in a cast iron frying pan on the stovetop works much better, but then it requires me to heat up my cooking area and my grill. I may be a fool, but I’m not that type of fool.

Then I believed: Wait a minute, Kenji, don’t be an idiot: You have actually obtained a heat source right here in front of your eyes. Use it!

J. Kenji López-Alt

I formulated a batch of fajitas, letting my huge cast iron skillet heat up on the cooler side of the grill while the meat prepared. While the meat rested, I slid it over to the hot side and seared my veggies. It worked like an appeal, giving them some good color and sear without letting them turn too mushy or soft.

As a bonus, the pan filled with veggies proved to be the best location to put off the meat juices and drippings that gathered on the platter where my steaks were resting. I always love it when I can take a zero-flavor-down-the-drain technique to meals.

J. Kenji López-Alt

With your meat sliced and your veggies cooked, all you need is a stack of hot tortillas (you can heat them up as a whole stack on the cooler side of the grill while the veggies cook) and a few dressings.

May I humbly suggest this fine guacamole dish, or perhaps this similarly tasty pico de gallo? I may? ¡ Muchísimas gracias!

J. Kenji López-Alt

While these fajitas might not have the sizzle of my childhood memories, they’ve definitely got all the swagger of a smoking-hot plate weaving its way through the dining room, making everybody else envious of what you’re about to sink your teeth into.

  • For the Steak Fajita Marinade:
  • 1/2 cup (120 ml) soy sauce.
  • 1/2 cup (120 ml) lime juice, from 6 to 8 limes.
  • 1/2 cup (120 ml) canola oil.
  • 1/4 cup (55 g) packed brown sugar.
  • 1 tablespoon chili powder (see note).
  • 3 medium cloves garlic, carefully minced (about 1 tablespoon).
  • 2 teaspoons ground cumin seed.
  • 2 teaspoons newly ground black pepper.
  • 2 pounds (900 g) cut skirt steak (about 1 whole steak; see note), cut crosswise into 5- to 6-inch pieces.
  • For the Fajitas:
  • 1 big red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips.
  • 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips.
  • 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips.
  • 1 white or yellow onion, cut into 1/2-inch slices.
  • 12 to 16 fresh flour or corn tortillas, hot.
  • 1 dish guacamole, for serving, if desired.
  • 1 dish pico de gallo, for serving, if wanted.
  • Sour cream, shredded cheese, and salsa, for serving, if desired.
For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and blend to integrate.


Melissa Hom

  • For the Steak: Location steaks in a gallon-sized zipper-lock bag and include remaining marinade. Seal bag, ejecting as much air as possible. Massage bag till meat is totally coated in marinade. Lay flat in the fridge, turning every number of hours, for a minimum of 3 hours and up to10

    Melissa Hom

  • For the Fajitas: While steak marinades, toss peppers and onion in bowl with reserved 1/2 cup marinade.


    Melissa Hom

    When ready to cook, eliminate steaks from marinade, clean off excess, and transfer to a large plate.

    Melissa Hom

    Transfer steaks to a large plate, camping tent with foil, and enable to rest for10 to15

    Melissa Hom

    Include pepper and onion mix and cook, stirring occasionally, up until veggies are softened and beginning to char in areas, about10 minutes. When veggies are prepared, transfer steaks to a cutting board and pour any built up juices from plate into frying pan with veggies.

    Melissa Hom

  • Transfer veggies to a warm serving platter. Thinly piece meat against the grain and transfer to plate with vegetables. Serve instantly with hot tortillas, guacamole, pico de gallo, and other dressings as preferred.

    Melissa Hom

  • Unique devices

    Charcoal grill, cast iron skillet, instant-read thermometer.


    If skirt steak is not available, substitute with wall mount or sirloin flap (likewise sold as sirloin idea in New England– it’s different from sirloin steak). Flank steak can likewise be utilized. For finest taste, grind your own chili powder from a mix of equal parts ancho and guajillo chiles.

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