The Texas BBQ Forum

I picked up a 1-1/4 # Wagyu Skirt Steak and I want to use it for something other than your basic Fajitas.
Maybe something like stew or soup or something else if possible ?

Has any of Y'all used Skirt Steak in a different way and maybe has a Recipe to share?

TIA

Many years ago, I walked to the Bus Stop, oh wait: there was a Restaurant in Nacogdoches called La Hacienda. They served a Flank Steak whole, about 8” long, and it was delicious. If’s it’s Waugu, you might want to try that with some rice

Grill it and serve topped with a chimichuri sauce. Good stuff


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thanks, Gents - - - I'll let you know how it comes out

Welps, I had planned on cooking the skirt steak this evening but Life got in my way and I ran outa time and patience, so I'll fix it tomorrow. In the meantime, it is sleeping with Suckle Busters Fajita Seasoning. No reason, just because
Found some Chimi Sauce in HEB today after looking for a long time - - GRRRRRR THey recently rearranged most all of the isles (Covid???) and nothing is where it was or is supposed to be IMHO.

THink I'll do some carmelized Own-Yawns and White Taters for a side Leftovers will probably turn into Fajitas if there is any.

I think you’re on the right track. Flank and skirt have some of the best flavor to me. I love chimichurri with both cuts as well. Enjoy!


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I believe in your plan. Sb fajitas rub is great IMHO. Can't go wrong with chimichurri.

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thanks, Gents, IT WON"T BE LONG NOW

Well, it went pretty good, considering, and I ended up really liking the Chimichuri Sauce on it. I didn't expect to like it but it really melded with the meat. Sweet Corn on Cob and Pinto Beans were my two side. I fixed some Taters and Own-Yawns for the Wiffy and all was well.

Ready for the Grill

Was it tough?

Rambo wrote:Was it tough?

Well, ?KINDA?, if I didn't slice it EXACTLY 90 degrees to the Grain, then it took a little more chewing.

I still have about half of it left and will probably pre-cut it in small sections for some Fajitas tomorrow ?maybe?

Rambo wrote:Was it tough?

Hey Neighbor,
Decided to fix some Fajita Style Grub today and I took the awesome cutting board that Egghead blessed me with and sliced the pre-cooked Skirt Steak leftovers real thin and perfectly across the grain. It became melt in your mouth tender when put on the Tortilla with all the goodies. The only thing that was missing was that Fajita flavor you get from cooking the meat, peppers and own-yawns all together, instead of cooking it like a Steak.