OH. MY. GOODNESS!!
We visited Jose (a fellow engineering physicist who went to KU with Bryce), Shannon, Julianna, & Daniel in San Antonio over Spring Break 2020, just before COVID-19 shut down travel. Our first meal there was at Lupe Tortilla and the beef fajitas were stunningly wonderful. I scoured the web for a recipe, because we needed more. The most believable version I found came from a site https://www.housefullofmonkeys.com/.
NOTE: We had some real hit (amazing, couldn't believe how tasty it was) and miss (Bryce was ready to NEVER make this again) experiences with the meat. I just found a Cook's Illustrated article on skirt steak that I think explains what happened - there are TWO types of skirt steak... We highly prefer the outside skirt, which measures 3 to 4 inches wide and between a half to one-inch thick. Try to avoid inside skirt, which is wider (5 to 7 inches), thinner (a quarter to a half-inch thick), and is far chewier than the outside skirt.
1.5 lbs skirt steak
4 cloves garlic, pressed or smashed
1/4 c (generous) olive oil
2 t mayonnaise
1 t Goya Adobo seasoning* (I got the one with pepper, there are options)
1 t salt
1 t cumin
1/4 c lime juice
*Available in many grocery stores in the spice or Hispanic sections (in a large-ish plastic shaker bottle). If you can’t find it, I bet 1 t garlic salt and a small pinch of oregano and a couple shakes black pepper would be a good substitute.
Mix marinade (everything but steak) in a glass bowl. Roll beef around in marinade and submerge as much of it as you can. Refrigerate 2 hours to overnight (we did just 2 hours and it was fantastic). Grill to medium rare. Cover and let rest a few minutes.
Slice and eat.
Other tasty things you might want to include to maintain some semblance of civility instead of just plowing through the beef straightaway:
fresh tortillas (we got some lovely small thin ones from the local Mexican grocery... not as ethereal as Lupe's, but very good)
sliced avocado
grilled green onions... or slices of yellow onions
sliced tomatoes
shredded cabbage
the sour cream/mayo sauce that's in the Blackened Fish Taco recipe
