When making skirt-steak fajitas, it’s best to keep the marinade simple. “It doesn’t take much to do the job,” shallots notes on Chowhound: fresh lime juice, chopped garlic, and a bit of oil. A few pickled jalapeños added to the marinade spice things up for rockycat; others add a slug of tequila or chopped cilantro. But 1POINT21GW forgoes marinating—he thinks the meat has a better texture and a beefier flavor.

Instead, he drizzles the marinade over the skirt steak after it’s cooked and chopped, like a vinaigrette. Another advantage: Since you don’t have to let the raw steak sit in the marinade, you can cook fajitas without the advance planning.

Discuss: Marinade for fajita meat?

Photo of CHOW’s Chipotle Beef Tacos by Chris Rochelle / CHOW.com

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