Grilled Fajita Steak

*The best meat for fajitas is Inside Skirt Steak that has been totally trimmed of ‘silverskin’, that translucent membrane that covers the steak surfaces. Also, if the steak can be found, ask the butcher to ‘needle’ or jaccard the steak in order to make it more tender. If necessary, you can do this yourself using the tip of a sharp knife, puncturing the steak to break down the meat’s protein fibers.
*Keep your grill grids clean and well seasoned - brush the grids frequently with a brush, and lightly brush the grids with vegetable oil to ‘season’ - keeping the grids clean and ‘seasoned’ keeps products, like the steak below, from sticking and ‘tearing’ when cooking.

Yield: 12 Ounces
1 each (1 Pound) Top Sirloin Steak OR Flank Steak, depending upon Availability (Please See Note Above)
As Needed Vegetable Oil
4 Teaspoons (Approximately) Dean & Danny’s Mesquite Steak Seasoning

Preparation:
  1. Place the steak on a clean, sanitized work counter - tenderize as necessary (Please See Above Comment)
  2. Lightly but evenly brush the top side of the steak with oil.
  3. Evenly sprinkle approximately 2 Teaspoons Dean & Danny’s Mesquite Steak Seasoning over the steak surface.
  4. Turn the steak and coat with oil, then an additional 2 teaspoons seasoning as described above.

    Note: 

    The quantity of seasoning will depend upon the surface area of the steak used - be sure there is an even, visible quantity on all surfaces.

  5. Using high heat, char-grill the steak on one side, then turn and continue cooking until the steak is cooked to your desired doneness (we prefer medium, with a light pink center). Total cooking time should be 7-8 minutes, depending upon the thickness of the steak and the heat of the grill.
  6. The steak can be served immediately as an entrée, or chilled and used at a later time for other recipes such as the Quesadilla.