Skirt Steak Fajitas or Carne Asada Tacos made with marinaded skirt steak, then grilled hot and fast and sliced thin for the ultimate Taco Night meal. Okay, I made these tasty tacos for Cinco de Mayo but I had technology issues because I was traveling and couldn’t post until now. No worries, you can make these tasty fajitas anytime so here’s the recipe and video for these delicious Skirt Steak Fajitas.
Traditionally for carne asada the cut is often flank steak, hanger steak, or skirt steak. All are great choices because they take marinade well, cook fast and still have great flavor. I personally think that the best steak for fajitas is skirt steak. It’s also the cut that’s traditionally used in Mexican restaurants. Skirt steak is a usually considered a cheap cut of meat and it’s meant to be cooked quickly so that it stays tender.
A tasty Fajita Steak Marinade mixture made with soy sauce, garlic, brown sugar, and cumin, then seared to perfection on the grill! I’ve never been shy about my love of toppings! And some of my favorite taco toppings are more than welcome here, too. Sliced avocado, red onions, jalapenos, tomatoes and lime wedges, for spritzing.
Then wash it all down with my new favorite drink a Chelada or Michelada. What’s that you ask? Well I’m not a pro but a Chelada or Michelada is very similar to a Bloody Mary without vodka and replaced with beer. Depending where in Mexico you are, the michelada can mean different things, but in the general sense a michelada is a Mexican beer with tomato or clamato juice, lime, with various spices and sauces such as black pepper, Worcestershire, and Tabasco. The Chelada on the other hand isn’t spicy. Both are refreshing.
I hope you had a great Cinco de Mayo!
Ali in the Valley
