Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Beef fajitas! This recipe looks ok! I use a fajita seasoning made and sold locally! I don't have a recipe because we always use this seasoning! Cook it on the grill not in a frying pan! Use mesquite if possible!
In the alternative, my mother had the butcher grind the skirt steak to make really, really good chop meat, otherwise known as ground beef, to make very tasty hamburgers.
Marinate it in whatever you like, according to directions, then sear it on both sides until it's still a little pink in the middle. Then let it rest on a cutting board for a few minutes and slice thinly across the grain. Typically, I'd serve it with a baked potato and a wedge salad, or it does make great fajitas, too.
Oh, this is gonna be hard. Good fajita recommendations and good broiled suggestions. It is a beautiful piece of meat from a prime animal and that makes me lean toward broiled. It has another day of aging so I will make it tomorrow and post a photo if I can remember to do so.
I would not buy skirt steak for any other purpose than grilling. Its fatty nature and cost prohibits me from using in soups, stews, or stir fry.
I wouldnt broil unless it were raining or snowing outside...and I couldn't grill.
Fajita[means lil belt in Sp.] meat was not common in grocery store of the 1960s, Meat packers working at meat plants on the westside of San Antonio were given the meat to grill. In the late 60's resturant in San Antonio pick up the trend and started serving fajitas on their menus. Taco Cabana open its first resturant in the late 70s seving the best fajitas and cold beer in San Antonio at the time.
Many a late night party reverler enjoyed the fajitas n beer there....
This beautiful piece of meat ended up lightly marinated in a little olive oil, garlic salt and a dash of soy sauce. Sprinkled with Weber beef rub and charcoal grilled for about 3 min perside. Served with carrots glazed in butter and brown sugar and a greens salad, oilve oil and balsamic vinegar and blue cheese crumbles.
The steak was remarkably tasty. I have photos but am too lazy to upload them. I'll revisit it later.
Thanks for all your help!!!!!!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
