skirt steak – A cook named Rebecca

When I say these Skirt Steak Tostados are easy I really mean that they are really easy. There is nothing difficult about this recipe. I do marinate the skirt steak overnight or for at least 4 hours. Other than that, getting your grill ready is probably the hardest.

These are so good though. I bought the tostado shells from my grocery store, layered them with homemade refried beans…easy, then I top with the sliced skirt steak, drizzle with the rotel dip, then garnish with lettuce, tomatoes and avocado. That is it! and… they are delicious.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I marinate the skirt steak in a mixture of soy sauce, extra virgin olive oil, lime juice, chopped garlic, onions and jalapeno. I do not buy the tenderized skirt steak but you can. If you marinate and cut across the grain this is so tender and delicious without buying tenderized which is more expensive.

We like medium to medium rare because, especially with a cut of meat like skirt, you don’t want to overcook or it will be tough. I said this earlier, be sure you cut across the grain. Skirt steak usually comes in long strips. After they are cooked, I stack them, cut them down the middle, stack again, then turn them clockwise or counter clockwise, doesn’t matter, as long as you will be cutting across the grain, and with a shar knife I slice into strips.

easy skirt steak tostados with Texas’ #1 requested rotel dip.

I cook my skirt on a grill. When I can’t cookoutside I have an indoor gas grill on my stove. If you don’t have either, this Lodge cast iron grill works perfectly. It will give you the char you want and some great grill marks: https://amzn.to/2O51N6h

Here’s my recipe for fajitas using skirt steak…another favorite in our home! https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

I used rotel dip which is super popular in Texas, because I had some already made. Any queso will work. The basic rotel I used is 1 pound velveeta cheese and 1 can rotel tomatoes and green chile.

This is a rotel dip below that has beef and other ingredients which is delicious! For these tostados you may not want queso with beef, maybe you do, but this is a delicious recipe for game day or a get together. Here’s a link for this Beef queso https://the2spoons.com/oh-so-good-beef-queso-dip/

I used refried beans that I had made from pinto beans. You can use canned refried beans if you like. Here’s the recipe for my refried beans. https://the2spoons.com/pinto-beans-for-refried-beans/

To make the refried beans I just heat a little oil, add the beans, using a bean masher, I mash them to the consistency I want, adding some of the bean juice or water as you go. Then I just adjust the seasoning. Here is the bean masher I use, which is one of my favorite kitchen tools!

easy skirt steak tostados with Texas’ #1 requested rotel dip.

Here’s the recipe for the tostados! Enjoy

Skirt Steak Tostados

Print Recipe

Course Main Course

Cuisine Mexican, Texmex

Servings 2 servings

Ingredients

1 lb skirt steak
4 tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
refried beans (canned or homemade, see link in the post)
rotel dip (recipe follows)
shredded lettuce for serving
diced tomato for serving
sliced avocado for serving

For the Marinade

1/2 cup soy sauce
1/2 cup extra virgin olive oil or vegetable oil
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
black pepper
pinch of salt (the soy sauce is salty, so not too much salt)

For the Queso

1 lb Velveeta cheese
1 can diced tomato and green chile (I use Rotel)

Instructions

Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
Remove the steak from the marinade. When your grill is ready, add the steak.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!

For the Queso

Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.

Keyword avocado, fajitas, grilling, mexican food, queso, refried beans, skirt steak, tostados

Jump to Recipe

Grilled skirt steak fajitas and shrimp just screams summer to me. Not that you can’t have them all year long, but I seem to grill them more in the summer than in the winter. I do have an inside grill on my stove so I grill a lot all winter, but there’s just something about grilling skirt steak and having Mexican side dishes that reminds me of summer.

I grilled my onions, peppers and jalapeno and threw in some summer squash, because why not? Grilled vegetables wrapped in a tortilla with some sour cream, guacamole and cheese is delicious!

easy grilled skirt steak fajitas and shrimp

I bought untenderized skirt steak, but there is a tenderized skirt available at some supermarkets. I marinated this overnight. If you do that and make sure you cut across the grain this should be so tender. The steak comes in long strips usually. After I grill and let it rest, I slice in half, turn the meat so that I’ll be cutting across the grain, and slice thinly. This photo is with the grain, so you want to cut across that.

Some of the tools I used in making this dish are these half sheet pans that I love: https://amzn.to/3i1LQfb.

These inserts are great: https://amzn.to/3i3kfdj

I don’t use the same sheet pans for baking cookies that I may use to roast vegetables or meats in the oven. I find they become dark and make the bottoms of your cookies cook faster and more brown. I do use a good parchment on my sheet pans, but still only use pans designated for cookies.

I love these long tongs when I’m grilling! I am the world worst at burning myself! https://amzn.to/2BdHMru

easy grilled skirt steak fajitas and shrimp

I made this yummy guacamole to have alongside our fajitas and these delicious charro beans. Here’s the links for both: https://the2spoons.com/1-delicious-guacamole/

Charro Beans https://the2spoons.com/love-these-charro-beans/

Here’s the recipe for these delicious fajitas. Enjoy!

Skirt Steak Fajitas and Shrimp

5 from 1 vote

Print Recipe

Course Main Course

Cuisine Mexican, Texmex

Servings 4 servings

Ingredients

2 lbs skirt steak
1 lb large shrimp, peeled and deveined
2-2 bell peppers, I leave them whole for grilling
2 purple onions, thick sliced
2 large tomatoes, quartered
2-4 whole jalapenos

For the Marinade

1/2 cup soy sauce
1/2 cup vegetable oil plus more to brush on the vegetables
juice of 2 limes, and keep them to throw into the marinade
4 cloves garlic, chopped
1/2 onion, sliced
handful of cilantro
salt and pepper
Flour or corn tortillas
Salsa of your choice

Instructions

Combine the soy sauce, vegetable oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
When ready to cook line your vegetables on a sheet pan and brush with oil and salt and pepper both sides.
Remove the steak from the marinade reserving just a little marinade for the shrimp. Since you did not have chicken in the marinade, it is ok to use a little for the shrimp. Lightly salt and pepper your skirt steak. Place your shrimp in a bowl, pour the reserved marinade over it and allow it to sit while you are preparing your grill.
When you grill is ready, add your vegetables and the steak. Cook your vegetables to char them on all sides, removing them as they are done. I keep my bell peppers and jalapeno whole while I'm cooking them, and slice them before serving.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. When ready, remove, tent with foil and allow to rest for about 15 minutes.
While the steak is resting add your shrimp to the grill. Cook on the first side about 4 minutes or until they start turning pink. Turn and cook a couple of minutes longer.
Cut your steak across the grain. Arrange all of the vegetables and meats on a large platter. Serve with flour or corn tortillas, my charro beans, guacamole and some sour cream! Enjoy!
Note: All of this can be prepared in advance. Before serving, just heat a cast iron skillet to high. Throw your veggies in, the steak and allow to just sit and heat until sizzling, turn and do the same on that side. Serve in the skillet if you like!!

Keyword Basic Shrimp Stock, beef, tacos, texmex, mexican,, fajitas, grilling, mexican food, mushroom stuffed summer squash, skirt steak