The key to good beef fajitas is taking the time to trim the meat properly. When you purchase your skirt steak (I prefer tenderized skirt steak) be sure to trim as much of the silverskin off as possible. If you’ve ever tried to take a bite of a fajita and wrestled with the piece of meat, the silverskin is what you’ve been battling against. Honestly it takes a good hour to trim the meat properly.

The double-secret ingredient for my grandpa’s famous fajitas is Bolner’s Fajita Seasoning. They have a recipe on their site that is simply a “sprinkle and cook” version. But Grandpa’s version is only a tiny bit more involved.

Living in an apartment limits my access to an outdoor barbecue grill. However, I have found that my Cuisinart Griddler is quite versatile. Lately it has been cranking out pancakes for Sunday brunch, but it can also do double-duty as an indoor grill.

Grandpa’s Fajita Marinade:

2 1/2-3 lbs. skirt steak, trimmed
1/2 c. ketchup
1/3 c. worcestershire sauce
2 T. canola oil
2 T. white vinegar
1/2 c. water
4 T. Bolner’s Fajita Seasoning

Combine ketchup through fajita seasoning in a bowl. Place steak in a plastic zip-top bag or large storage container. Pour marinade over steak, reserving 1/2 cup. Place the reserved marinade in a small storage container. Refrigerate both overnight or up to 24 hours.

When ready to cook, remove meat from marinade (discard marinade) and cook for 2-5 minutes depending on heat of your grill and your desired doneness. The cooking time might take longer for an indoor grill.

To serve, slice meat across the grain. Heat and pour the separate reserved marinade over cooked meat. Serve on tortillas with your favorite salsa, homemade guacamole, cheese, lettuce and tomatoes.