The Versatile Skirt Steak

An internal muscle that sits inside the rib cage of the cow, the skirt steak gets its superior dry aged beef flavor because the muscle is completely exposed during the dry aging process. Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.

Sizzling Steak Fajitas with Mango Salsa


  • 1-1 ¼ of a pound of Skirt Steak
  • 1 TBSP vegetable oil
  • 1 pkg fajita seasoning mix
  • 8 flour tortillas, fajita or taco size

Mango Salsa:

  • 2 ripe medium mangoes, seeds removed, peeled and diced
  • Juice of 1 medium lime
  • 1 jalapeno chile, seeded and chopped
  • ¼ cup red onion, chopped
  • ¼ fresh cilantro leaves, chopped


Preheat oven to 400 degrees F (204 degrees C), and line a cookie sheet with tin foil.

In a 10-inch skillet, heat oil over high heat. Sprinkle fajita seasoning over Skirt Steak, pressing to coat. Brown steak in oil on both sides, then place on cookie sheet and roast in oven until meat thermometer in center of steak reads 130 degrees F (54 degrees C). Remove from oven and let rest 10 minutes to seal in juices.

Meanwhile, in a large bowl, mix all the mango salsa ingredients. Refrigerate until ready to serve.

Cut steak into thin slices, and place 2 or 3 slices in each tortilla. Top with mango salsa and serve to an impressed crowd.