Outside skirt steak is my favorite cut of beef, so a couple of time a year, I splurge and buy 5 or 6 of these bad boys from Snake River Farms. They are amazing.

Wanted to report back that this thread delivered. Thanks for all the input. Best damn fajitas. I didn't even know it was possible to make them as good as they turned out. Bought outside skirt from butcher (Readfields) and had them trim it all up and remove the silver lining. used a manual tenderizer, marinated in the pineapple, soy, water marinade with a package of Goya seasoning and a little fajita seasoning for ~5ish hours, removed from the marinade and patted them dry, seasoned fairly heavily with Fiesta Fajita seasoning. Had a roaring fire going in the BGE with Mesquite lump, and then threw in a couple chunks of hickory for smoke, grilled for about 1 min per side. Temp gauge was pegged, my best guess was around 700 degrees. Long set of tongs was crucial in flipping them. Melt in your mouth tender, and flavor was on point.

For the chicken, I took the advice here and used the sous vide to cook them a few hours ahead of time (140F for 2.5 hours), took them out, dried them off, seasoned with fajita seasoning and on the hot grill for 2 minutes per side. These were really moist and tender as well, taste was decent, if I do it again I think I'll use a chicken seasoning instead of the fajita seasoning.

Pics of beef fajitas?

Unfortunately I was too busy and didn't think to get any.

I've caught flak on these threads in the past, but having been around the Valley when fajitas first became a thing (butchers ground them up for dog food at the time), I have a simplistic approach. Fajitas aren't "fancy food". I just grill them. Sauce is Kraft Original with Shiner Bock added. That's it. And they're great.

Sounds delish... just kidding, sounds like something that would make most with any kind of pallet puke!

Or any videos at arnietex.com, he is a competition griller from edinburg.

It is funny isn't it? That a cut of meat that HEB, nor other supermarkets, didn't even carry 40 years which was basically developed by ranch hands has become this popular and contentious.

Do you remember in the early 80s when the 4th of July Fajita cookoffs got to be kind a big deal?

I always thought you were of the "Italian salad dressing" school of marinade? That is what a friend's dad showed me when we moved to the RGV, and he competed and had won some of those cook-offs.

But he always told me, and he showed me, that the most important thing on fajitas was the pre-grilling trimming and cleaning.

It wasn't until the early 90s that you could even get fajitas in Mex.

Many moons ago I was shacked up with one of the H&H daughters, only good thing and benefit of that deal was frequent deliveries of decent meat. They had fajitas that they trimmed and cut a special way that were the best I have ever had. Didn't appreciate them at the time.

In 1977 I'm in Dallas trying to buy fajitas. Took a bit to explain to the butcher and his response "we grind that into dog food".. I think is was 65 vents per pound.

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But he always told me, and he showed me, that the most important thing on fajitas was the pre-grilling trimming and cleaning.

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Yup. Get the fat off and cook long enough to render the remaining fat out.

You can sear.

You can also go pretty slow with no sear and have very juicy, tender fajitas.

I've done Italian dressing. The Kraft/Shiner combo (cook it a bottle of Kraft to about half a beer) and then marinate overnight.

Other than not trimming or under cooking, you can really do whatever you want.

And yeah, really took off around 1980, first I had was 1972.

Have a Mexican Uncle in law and he uses Claude's Fajita Marinade as base plus adds some pineapple and lime juice, 3 crushed cloves of garlic, and some Adobo paste.

It's nails and I've been copying his recipe for years since he first showed me how me makes his fajitas.

FIDO*98* said:

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Hanging Tender is the Hanger Steak that suspends the diaphragm which is the same area as skirt. Only one per cow and much shorter than skirt. Typically called at Onglet at a French Bistro and is commonly served as Steak Frites. This is my favorite steak, but can be hard to find as most are sucked up by restaurants. I've never seen one at a Mexican meat market or HEB

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Love, love, love hanger steak!! (If you ever get to Bistrot du Coin near Dupont Circle in D.C., you MUST try their hanger steak with shallot compote. I recommend asking for some bearnaise sauce on the side. Heaven!) Anyway, HEB used to get it for me if I called a few days ahead and requested it. Since Covid, I have only found ONE meat market that still carries it around San Antonio. (Granzin's in New Braunfels)

Gonna give this a shot this weekend.

Salt, pepper, garlic, other ground spice goes on the meat with the marinade or after as it goes on the fire?

Just make sure you cut across the grain and cook to 135.

Cant really mess it up if you do those two things

Ezra Brooks said:

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Gonna give this a shot this weekend.

Salt, pepper, garlic, other ground spice goes on the meat with the marinade or after as it goes on the fire?

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Both… spices in the marinade, remove from marinade and pat dry (dryer the better), then dry season with spices, throw it on the hottest grill you can get it to 1.5-2 min per side

Tailgate88 said:

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Dang - $8.50/lb too? That's a good price. Guess I need to pull the trigger on the Costco membership.

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I bought these today for $10.99 per pound.

In the Cypress Costco, they had it for 10.99 a pound plus an additional $8 off the final price. I put one in the freezer