Saturday, September 14, 2013

Fajita Style BBQ Skirt Steak

Somewhere along the line in the early 80's I had my first taste of fajitas.  Marinated skirt steak seared on a cast iron griddle with veggies and served with warm Tortillas.  I think I did it after a wedding in Tuscon AZ in their old town in some sort of famed and fabled locals place.  The name escapes me but the taste of the real deal has never left me.  I bought then a cook book dedicated to all things fajita and there were a zillion twists on the basic marinade.  I drifted to the ones with more fresh stuff than dried stuff...though the latter isn't entirely off the table.

This marinade is one I came up with after a little experimenting.  Its stupid simple to prepare...simple whiz in the blender and you are done.  It does stray from the classic fajita in that it was intended to be done on a grill and there aren't a ton of onion and pepper chunks to toss in with your tortilla.  Its about the meat.  You dress it in the tortilla with guacamole, sour cream, salsa or whatever your favorite taco type garnish is.

As there is acid from the lime and some from the beer the meat will cook and tenderize while marinating.  Thats a good thing as the skirt steak being a cheap tough cut it benefits from the process.  Just don't over do it as the meat will go from tender to mealy and gross if you overdo it.

Fajita Style BBQ Skirt steak

  • 2 large tomatoes - quartered
  • 1 green jalapeno
  • 4 small red chilies
  • 1 large onion - peeled and quartered
  • 6 cloves garlic
  • 1/2 c cilantro 
  • 1 t kosher salt
  • juice of 1 lime
  • 1 C beer - light amber not dark, such as a corona
  • 1/4 c olive oil
  • 3 lbs skirt steak

In a blender toss in tomatoes, jalapeno, chilies, onion, garlic, salt, lime, beer and olive oil.  Cover and pulse until chopped fine.  

In large glass or other non-reactive baking dish pour in a little marinade just to cover the bottom.  Add a layer of skirt steak and top with a little marinade.  Repeat until all the skirt steak and marinade is used.  Cover and refrigerate for 3 hours.  

Shake off the excess marinade and grill on hot grill a few minutes per side until just charred.  It is best med-rare.  Cover with foil and let rest 5 minutes before slicing.  Cut steak across the grain for the tenderest chew. Serve with garnish and tortillas.

No comments: