Marinate it in a mixture of fresh garlic, soy sauce, brown sugar and a bit of red wine....marinate at least 4 hours and grill.
Very flavorful but not very tender.
It's "Fajita meat".
Linda C

Gonna repost Lorijean's recipe which instantly became my new favorite fajitas first time I tried. In fact I grilled up almost seven pounds on the 4th of July and everyone raved.

Fajita Marinade

1/2 teaspoon salt
1 tablespoon freshly ground pepper
zest of one lemon
2 garlic cloves, grated
1/2 cup soy sauce
1/2 cup cooking oil
1/2 cup red wine vinegar

Sprinkle first four ingredients over both sides of meat. Mix the soy sauce, oil, and red wine vinegar and soak the meat thoroughly in the mixture. Refrigerate for 1 hour or more before cooking.

Grill for approximately 5 minutes on each side. Cut meat into about 5 inch pieces and slice against the grain.

Marinates 4 pounds of fajitas.

I was going to post Lorijean's Fajita marinade too.... it is fantastic.

Enjoy!

Alexa

Skirt steak is very flavourful just as it is, and I like just the straight chest-pounding carnivorous meat-torn-from-cow taste. You can almost feel your canines growing. All that fancy marinade is for civilized men, snarl.

The issue is that it can be tough, and is easily overcooked because it is so thin. That's easily handled.

If the piece is nice and fatty, I would oil and salt it well on both sides, let it come to room temp. Heat up a cast iron skillet on highest heat, until the dry skillet starts to smoke. Squirt in some oil, get that smoking. Drop the steak in the skillet, leave heat on high, walk away - don't poke and prod at it. Two minutes later, pick up the steak, drop a big pat of butter in the skillet, heat to medium-high, turn the steak over and drop it on the butter, walk away. Two minutes later, burner off, move the steak to a cutting board. Slice the steak about 1/8'' thick, across the grain (very important) and arrange on plate, sprinkle with fresh-cracked pepper. The outside of the steak should be deeply browned, the inside should be red and fairly rare. If you want more medium-done, then 3 minutes a side. If there is yummy juice and melted butter left in the skillet, you can pour that on the steak. Or, top with garlic aioli, rich pesto, or another robustly-flavoured sauce. Nice time to use the fancy finishing salts.

If the piece is lean, like flank steak, then I'd do the same but with more butter (since the meat doesn't have that much fat of its own). Or do a marinade as suggested. The main thing is, don't overcook it.

Last week I grilled Bison skirt steaks - rubbed w/ olive oil, seasoned w/ a dry fajita rub, grilled to rare, rest 8 mins, sliced against grain -- delicious!
slicing across the grain is important (like stated above). The leftovers, I made steak and cheese (Alpine low fat swiss) grilled onions, peppers & mushroom.
Yum!

How did the Bison compare to beef? I've only ever had ground bison. Where did you get it?

I bought the Bison skirt steak at Whole Foods. I think it was $8.99lb (a bargain, considering). It cooked quickly, since it was thin. The only oil I added was a little on the outside about 15 mins before grilling. After resting & slicing (only what we were going to eat that meal), I tossed it onto a smoking hot cast iron griddle that had leftover shrimp, onion & peppers, squirted it w/ fresh lime. You could not tell the difference from beef!! When I used the remaining leftovers for steak & cheese a few nights later, I also tossed in a cast iron skillet, which cooked it thru, and it was tender and flavorful, and again - like beef. We were pleasantly amazed.

I have also grilled Bison steak, cut about 1 1/2" thick - also from WF - that was $18.99/lb (big yikes!). At those prices, you eat much smaller portions (like you supposed to:).

I have almost perfected Bison Burgers, without adding fat. My (youngish) DH suddenly had severe heart issues - and he was a beef lover, so Bison has become a very good alternative. It is expensive, so it is hard to experiment to much... I am successfully using ground Bison everywhere we used beef - last week made large Italian meatballs - needs tweaking, but was very good.

sorry to hijack, craftyyn :)

I like to marinate fajitas meat in Italian dressing.

You can Marinate them and use to make Braciole's for Spaghetti Sauce.

I use Sirloin for that but many use Flank or Skirt Steak.
The last Braciole was a 6 Lb. Surf and Turf Roast.
I have a tutorial for that one, somewhere.
LOU

Well because of FOAS and Alexa, I am making Fajitas tomorrow night using LoriJeans's recipe for the marinade. It's all in there now marinating.

This Skirt Steak better be good at $8.49 a lb. Sheesh!

hmmmm now I have a craving too

I find I sometimes like to tenderize skirt steaks a little with a rubber mallet, I get great satisfaction pounding away, beating my meat darfc

Jessica! hahahaha!!!!!!!!!!! You always make me laugh.

Well I'm here to say these fajitas were outstanding!!!!!!!!!! Tender, juicy, flavorful! I will keep this recipe forever, I swear.

Glad they worked out well!