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Ingredients
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3 lb. inside skirt steak trimmed
Marinade
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1 oz. lime juice
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1 cup onions, sliced
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0.25 cup Worcestershire sauce
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6 oz. beer
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2 tbsp. olive oil
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3 cloves garlic, smashed
Seasoning for meat
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2 tbsp. kosher salt
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2 tsp. granulated garlic
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1 tsp. black pepper
Garnish
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2 whole tomatoes
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1 whole red onion, sliced
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1 Serrano pepper
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1 Poblano pepper
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3 tomatillos
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5 avocados
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5 limes
1 Food Prep
Trim all the silver skin and excess fat off the skirt steak.
- Place the steak in a large, resealable plastic bag, and add all the ingredients for the marinade. Refrigerate and marinate for 12–24 hours.
- Remove steak from marinade and apply seasoning 1 hour before cooking.
2 Grill Prep
- Fuel: We recommend Kingsford® Charcoal Briquets with Mesquite for bold and smoky wood flavor.
- Method: Two-Zone Method
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Next, place the steak on the grate directly above the coals, and cook for 3 minutes on each side.
Then, place the steak on the cooler side of the grate, and cook for about 10–15 minutes.
- While grilling the steak, preheat the cast iron skillet with 2 tbsp. of olive oil.
Char the veggies for 2–3 minutes, directly over the coals. Then remove them from the fire and give them a rough chop.
Place the veggies in the cast iron skillet, and sear for 2–3 more minutes. Then, remove the cast iron skillet from the grill.
- Slice the avocados in half and remove pits. With a spoon, scoop the avocado meat out of the skins and place it in a medium-size bowl. Add 2 teaspoons of sea salt and the juice squeezed from 1 lime. Smash the avocado with a fork and mix it up with the salt and lime juice.
Remove the steak from the grill when it reaches an internal temperature of 145°F on a digital meat thermometer.
- Slice the skirt steak against the grain.
- Heat the corn tortillas on the grill, then make the fajitas with the meat, roasted veggies and guacamole.
- Squeeze juice from the remaining limes onto the fajitas to taste.
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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