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–+ servings
grilled skirt steak
Victor Eskew

Grilled Skirt Steak for Fajitas

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This marinated skirt steak batch component yields enough protein for multiple fajita nights, with the citrus-chipotle marinade tenderizing the meat beautifully. Grill the full 5 pounds at once, then slice and freeze in portioned containers for quick weeknight fajita assembly. One batch gives you 4-5 complete dinner foundations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 12 hours 45 minutes
Servings: 4
Course: dinner, Lunch
Cuisine: Mexican
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Dry Brine
  • 2 tablespoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Black Pepper coarse ground
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Chipotle Powder
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder
Steak
  • 5 lb Skirt Steak trimmed of silverskin and excess fat

Equipment

  • Grill
  • Cast Iron Griddle
  • Mixing bowl
  • Wire Rack
  • Sheet Pan
  • Aluminum foil
  • Paper Towels

Method
 

Prep
  1. Combine all dry brine ingredients in a small bowl.
  2. Trim any remaining silverskin and fat from the steaks.
  3. Pat completely dry with paper towels.
  4. Season generously on all sides, pressing the dry brine into the meat.
  5. Place on a wire rack over a sheet pan.
  6. Refrigerate uncovered for 24-48 hours.
Grill Method
  1. Preheat grill to high heat.
  2. Grill for 3-4 minutes per side.
  3. Rotate 90 degrees halfway through each side to create crosshatch grill marks.
Griddle Method
  1. Heat a cast iron griddle or skillet over high heat until smoking.
  2. Add a thin coat of avocado oil.
  3. Sear for 3-4 minutes per side.
Rest and Serve
  1. Remove from heat and cover with foil.
  2. Rest for 10 minutes.
  3. Slice against the grain into ¼ inch strips.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The 24-hour marinade with citrus juices breaks down the skirt steak's tough fibers while the chipotle and smoked paprika build deep flavor. After grilling, let the meat rest the full 30 minutes before slicing against the grain—this prevents moisture loss and ensures tender results. Freeze sliced steak in 1-pound portions (roughly one dinner's worth) for up to 3 months; thaw overnight in the refrigerator and reheat gently in a skillet. The grill marks aren't just for looks—they add charred flavor that holds up through freezing and reheating. You can substitute flank steak if skirt isn't available, though cooking time may increase slightly due to thickness.

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