Hi everyone. I live in Texas and have been grilling for 40 + years. I do pretty good on my Weber 22†Kettle and Weber Smokey Mountain smoker. I have no problem grilling juicy and flavorful beef skirt steak for my fajitas. My problem is getting them as tender as a good Tex-Mex restaurant. Which there are a lot of good ones here in Houston. I just cooked some again tonight which prompted my desperate plea for help. 😄 I don’t know if it’s the quality of the meat (skirt steak from Kroger ) or what. I always marinate them for a couple of hours in Good Seasons Italian Dressing, dusted with Lawry’s Garlic Salt and fresh ground black pepper. I’ve always cooked them maybe 10-15 minutes on the grill. I’ve read that’s how to make them tender, not slow cooking. They’re tasty but always a little tough and chewy. Does anyone have a secret in getting skirt/flank steak tender? Please let me know! Thanks
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Tips for TENDER beef Fajitas?
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How are you slicing the skirt/flank? Your method sounds spot on, so that’s the only thing I don’t see in your post, slicing against the grain? That piece you have in the photos, after grilling, I’d cut into three separate pieces and then slice against the grain.
If you are doing that, sometimes the meat is just tough. Or, try to freeze the meat so it’s a little stiff, then slice in half to make it even thinner, then go about your process above.
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Maybe try Sv or braising the strips in the marinade. I too struggle with tough strips of beef. The whole strips pull out with the bite instead of biting in half.
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Tips on sous vide? Never done it. Is it sautéing it in the marinade?
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Panhead John No, sous vide (French for "under vacuum") is basically vacuum-packing meat or veggies and submerging it in hot water at a specific temp for long periods of time to 'cook' it gently and thoroughly, which hot air cannot do. It helps to tenderize tough cuts of meat.
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Do you know what the quality of meat is? I don’t see much better than choice at my Kroger. If it’s not marked choice or prime, then it’s select, which would likely be tough.Last edited by jfmorris; August 6, 2020, 07:50 PM.
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!!!GASP!!! Just add it to the Ribs pot.
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Busted! Hey, everybody, HouseHomey has a ribs pot!
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I must say something here and now, I am really impressed with all the good people on this website! I cannot believe how fast everyone replies to questions or concerns,etc. It’s really unbelievable. I mean, I’ve only been registered 2 days now, and every time I’ve posted something, it’s been an incredible show of support and genuine caring and trying to help! And super fast responses! I really can’t believe it. Even though I am perfect and know everything there is about grilling, these people who answer me don’t know that! 😂😂😂😂. Please know I’m being very sarcastic with that last statement. Thanks sincerely.
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Panhead John glad to try to help - I’ve really just asked Questions so far, haha.
I’ve done fajitas here only since I got a flat top (griddle), but marinated the skirt steak overnight. I scored some choice skirt but forget where - it was either Sam’s club or Walmart. I cut it across the grain into strips before marinating it, and just dumped meat and marinade onto the flat top after giving my onions and peppers a head start.
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Last edited by jfmorris; August 6, 2020, 08:32 PM.
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The grain runs across the short direction of the skirt steak. So the proper way to slice it is along the length of the steak, as in this video:
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Try a citrus based marinade. Lime juice works well, as does OJ. Both will break down the meat a bit. Especially the lime.
Add juice, perhaps a bit of zest, a little olive oil, Worcestershire, and some garlic into a large ziplock bag. Toss in the meat for a few hours, or over night...and you’re good to go. I can probably figure out amounts if you’d like, but mostly it’s a whatever looks/smells good kinda thing.
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When I used to commercially make 600-2500+ servings of fajitas for 1 meal, be they beef, or chicken, we'd definitely marinate, an toss fer at least 24 hours, prior to Go Time...
Also, always used Rose's Lime Juice along with fajita seasonin, when each batch hit th flattop...it's much more concentrated and citric acidy than regular lime juice, an is, in fact, the world's first commercially produced fruit concentrate...
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600-2500 servings! Was that in the service?
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Man, how did I miss that? MB DID say toss em for 24 hours. I’ve got to quit drinking.
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SmokingPat Nope, cooking here on campus,Student Housing.
My regular kitchen we averaged 600-800 mouths a meal, sometimes I had to go work at another dorm, where we’d often feed 2000-5000 mouths per meal,sometimes even more...Last edited by Mr. Bones; August 7, 2020, 11:18 AM.
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If it’s been said, sorry. I’d try dry brining a couple hrs or longer depending on thickness. Then marinade if wanted. Hot and fast fire.
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This is how they do it at Mama Ninfa's........
And I'm not sure you'll find a better fajita anywhere
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I have used Goya Mojo Criollo marinade a few times.
Marinated outside flap over nite and it came out darn good
great flavor and a good chew but tender enough
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Thanks! I’m gonna try that. Goya is real common here.
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Greygoose. I’m at Walmart now. Picking up my Goya. Gonna try it for the first time. Thanks for the suggestion.
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