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Fajita - how to season the skirt ?

EggSimonEggSimon Posts: 422
edited September 2011 in EggHead Forum

Hello to all,

never had Fajitas so far, but will shortly change that :-)

The skirt is already in the freezer. But I´m wondering what ist your favorit way of seasoning the skirt ? There are thousands of ways with marinade, some w/o marinade...

Just want to ask what your favourite way is ?





  • When fajitas got popular, the price of skirt steaks went through the roof.  I use flap steak now, and I think it's even better than skirt.

    For a marinade, I use a can of Chipolte in Adobo sauce, a little lemon juice, minced garlic, EVOO, and Penzey's Fajita Seasoning.  I like to play around with the marinade, and next time, I might add some coffee beans to it.

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • LDDLDD Posts: 1,225
    i marinade them in lime, oil, soy.

    then on the grill with a generic bbq rub with a bit of cumin.
    context is important :)
  • SpoonSpoon Posts: 328
    Chili powder, garlic powder, onion powder, salt, pepper, cayenne, cumin, some smoked paprika. Then make a paste with some lime juice and a little oil. I like to marinate overnight if you can.
    "Pork so tender you can pull it with a spoon."
  • When we do our marinade, we usually use some Mole sauce, some cumin, garlic, chipotle, and red pepper.  The other thing we use is a Foodsaver vaccuum sealer.  We put the meat in a canister with the marinade, vaccuum seal it, and the pores of the meat open up and aborb the sweet nectar of the spices!!  :)  Leave it sit in the fridge at least overnight.  Happy Grilling. :)
  • My marinade is more of a rub. I shake some Worcestershire sauce to get the meat a little wet, then take a fajita packet seasoning you buy in the store and rub it on, repeat opposite side. Let sit in fridge overnight.
  • I do a wet marinade of:

    Olive oil
    fresh lime juice

    all this blended in a mini processor.

  • I did some skirt steaks the other night.  I made the marinade found here

    It is very tasty and the first thing I though was fajitas!  The skirt steak was very tasty,  although a bit chewy.  I think I like flank steaks better for fajitas.

  • ChokeOnSmokeChokeOnSmoke Posts: 1,706
    edited September 2011
    Stubbs is the best store bought marinade out there.
    I use this all the time for my skirts and flanks:

    Packerland, Wisconsin

  • Man that makes me remember when Lubbock had a Stubbs .  That was some dang good BBQ Any time i make it to Austin i go by there

    Wont be often now that im living in Albuquerque
    One LBGE
    Digi Q
    green Thermapen

    Albuquerque, NM
  • BotchBotch Posts: 2,825
    This thread made me hungry for fajitas, so I headed to the supermarket for some skirt steak.  They were out, but they had flatiron steaks for half-price, so I tried that (I've never cooked flatiron before).
    Marinated it one hour in lime juice, soy, and water; rinsed, dried, and sprinkled with McCormick's Montreal Steak seasoning.  Grilled it quickly over a very hot fire & Jack Daniels barrel chips.  Came out very, very good; I also made another fresh salsa with grilled tomatoes, serrano and poblano chiles; then processed with salt, lime juice, clove of fresh garlic and cilantro, yum!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • thanks folks for such good replies !
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