Our March how-to video is finally here, and this month we’re featuring executive chef Michael Pellegrino of the newly-opened Añejo as he seasons and grills fajita steak.
Pellegrino, who is also the executive chef of Max’s Wine Dive, recommends using outer skirt steak (the restaurant’s meat of choice) but he notes that inner skirt steak is also a fine choice.
Trim large sections of fat off of the steak — but not too much! Remember, fat equals flavor.
The steak is then treated with a “traditional Texas-style rub” that consists of paprika, garlic powder, onion powder, cayenne pepper, pepper and cumin. If you like heat, add more cayenne. If you’re allergic to garlic, leave it out. Season the steak to your personal preference. Cover and allow the meat to rest for 24 hours.
The following day, douse the steak in fresh lime juice and allow to marinate for 45 minutes to one hour. The lime juice bath helps to tenderize the the meat.
Lastly, season the steak with salt and grill to the temperature of your liking. Check out the video below and stay tuned for a snapshot of Añejo.