SRF skirt steak for fajitas - marinade or dry rub?

NDG

Dads B-DAY is sunday and he requested fajitas - so pulled a SRF skirt steak from the freezer, trying to plan a meal now.   I want to add mex flavors, but I still want the quality / beef flavor to shine . . would you marinade or use a dry rub?

buzd504

I usually marinate fajita steak in a combination of pineapple juice, red wine, salt, pepper and garlic (and maybe some hot sauce and/or chili flakes).  I bet if you did that for about 4 hours, and then dried it and rubbed with salt, pepper, garlic, cumin and chilis and let that dry for a few hours, you would have a very good result.

northGAcock

Mole from Dizzy Pig if you have a local supplier. 

Botch

I use a paste of minced chipotle en adobo, garlic, lime juice, and salt, just for a couple hours, but that may be a bit strong if you want the SRF goodness to be the star of the show.  

Botch

Now I want fajitas.  

lousubcap

Not trying to mess with the typical fajitas recipe, but why not marinade/dry rub the veggies and leave the steak untouched, save a dry brine, then cook it?  Full disclaimer-it has been quite a while since I have done fajitas (never with SRF).  

Legume

Whatever you do, dry it before grilling and go really really hot and fast.  You want the char to form quickly before overcooking the inside.

MasterC

Allegro original is good 

saluki2007

I’m with Cap on this one. I would just SPOG the steak and let your veggies/sides do the mex flavors. I understand imparting those flavors in the protein but I would use a lesser grade if I was going with a marinade. 

Florida Grillin Girl

I usually marinate skirt steaks for fajitas, but in this instance, I would let SRF stand on it's own and just use S&P and cook it hot and fast. 

I can recommend these for the tortillas:
https://www.tortillaland.com/
I buy them at my Walmart.

Have fun with your cook! Your dad should love it.

NDG

Thanks everyone - I’m making a wet paste / marinade for peppers/onions and going straight S&P for skirt to let quality shine as @saluki2007 @lousubcap suggested.  Some pico, queso fresco, and making a lime crema.  Should get enough mex flavors that way.  

Also, @Florida Grillin Girl I found the tortillas you suggested - going to give it a go !!  I wanted to make my own but I only have a tiny window to cook so unrealistic this time.  Thanks for suggestion!

dmourati

Winner:

https://eggheadforum.com/discussion/1213077/carne-asada-from-serious-eats-lots-of-photos

NDG

dmourati said:

Winner:

https://eggheadforum.com/discussion/1213077/carne-asada-from-serious-eats-lots-of-photos

@dmourati I like the look of that sauce - my cut is outside skirt and I wasn’t sure what that meant until I read your thread - thanks !

NDG

Ok @dmourati WOW I made the sauce - was out near mex market and got the dried chili’s . . Change of plans this is going on the meat !!

Florida Grillin Girl

Can't wait to see pics of the finished dish, it should be epic! Let me know how you like the tortillas.

dmourati

NDG said:

Ok @dmourati WOW I made the sauce - was out near mex market and got the dried chili’s . . Change of plans this is going on the meat !!

Yes!

Another convert.

I make this at least every other weekend.

Bonus: carne asada nachos on Monday for lunch.

NDG

Ok, easily one of the best things I have ever ate. All agreed.  Thanks for help.

NDG

Oh yea tortillas good too - terrible pic but appreciate the recommendations 

NDG

I have decided SKIRT STEAK is my favorite steak.  You can keep your ribeyes, fillet, strips, tri-tips - I’ll eat skirt.

Not exact duplicate of this recipe previously posted but close, 24 hr or so marinade.  On cast iron grate, dome temp 500 with long pre-heat, cook under 4 mins a side, but i rotated ever 2 mins.  Easy cook.

no taco pics but just good tortillas, white onion, cilantro & some hot sauce.  Ohhh also some good feta (whatever it’s what we like).  Also Rice / Bean side.

gmanrva

Nailed that.