Mexican ranch workers of the 1930s and 1940s received part of their wages in the form of tough cuts from butchered steer. They transformed skirt steak into a flavorful feast. They grilled the chewy steak, cut it into thin slices and served it on tortillas along with fried peppers and onions. To make fajitas, marinate the steak overnight, sear it over a high heat and then smoke it with indirect heat, using either a gas or charcoal grill.
Prepare the Food
Step 1
Mix lime juice, garlic, cumin, Jalapeno pepper and fresh cilantro. Place the steak in a sealable plastic bag and pour in the marinade. Marinate the steak in the refrigerator for eight to 24 hours, turning the bag regularly.
Step 2
Remove the steak from the fridge 30 minutes before grilling. Pat it dry with paper towels and rub it with salt and pepper.
Step 3
Slice the onions and bell peppers. Toss them in a bowl with 1 tbsp. of olive oil, 1 tbsp. of minced garlic and salt and pepper to taste. Transfer the vegetables to an oiled grill basket.
Step 4
Rub the steak with oil right shortly before grilling.
Prepare for Grilling
Step 1
Soak two cups of wood chips in cool water for at least 15 minutes. Shape heavy duty aluminum foil into an 8-inch-by-8-inch box. Drain the chips and place them in the foil box. Seal the top of the box with foil and puncture the lid four or five times with a fork to make holes for the smoke.
Step 2
Preheat your gas grill for 15 minutes on high with the lid closed. If you are using a charcoal grill, open all vents and light the briquettes. Let them burn until they are covered with gray. Spread them out, double layered, over half the grill.
Step 3
Place the wood chips directly over the main burner of the gas grill or over the coals near the back of the charcoal grill several minutes before grilling. Close the lid of the grill.
Grilling
Step 1
Place the grill basket over the charcoal or on a hot section of the gas grill. Sear both sides of the steak for two minutes each, directly over the hottest part of the grill. Close the lid while the steaks sear. Flip the steak with tongs. Flip the vegetables when you flip the steak.
Step 2
Move the skirt steak to the noncharcoaled side of the charcoal grill. If you are using a gas grill, turn the primary burner to medium and turn the other burners off. Move the skirt steak away from the lit burner.
Step 3
Push the meat thermometer horizontally into the side of the skirt steak, so the tip is in the middle of the thickest part of the steak away. Close the grill lid. Smoke the steak over indirect heat about two to four minutes per side, until the thermometer reaches 130 degrees Fahrenheit for medium rare or 140 degrees for medium and 150 degrees for medium-well done. Flip the vegetables when you flip the steak.
Step 4
Remove the vegetables from the grill when they are tender-crisp. When it is cooked to the desired level, transfer the steak to a plate and let it rest under loosely tented foil for five to 10 minutes.
Step 5
Slice the steak thinly, against the grain.
Things You'll Need
- 1 1/2 to 2 lbs. skirt steak
- 1/3 cup lime juice
- 1/4 cup tequila, optional
- 4 cloves garlic, finely diced
- 1/2 tsp. ground cumin
- 1/2 fresh Jalapeno pepper, seeded, diced
- 1/4 cup fresh cilantro, chopped
- Sealable plastic bag, 1-gallon size
- Mixing bowl
- 1 large yellow onion
- 2 to 3 bell peppers of various colors
- Olive oil
- Salt
- Fresh ground pepper
- Oil
- Wood chips
- Aluminum foil
- Gas or charcoal grill
- Grill basket
- Tongs
- Instant-read meat thermometer
