Beefy skirt steak and plump gulf shrimp are chargrilled to perfection to make these tangy surf & turf fajitas.
There are a few key items to make this recipe work – first, the seasoning. You’re going to need to get your hands on a shaker of Hardcore Carnivore Tex Mex. I mean, you COULD use regular grocery store fajita seasoning, but why would you rob your tastebuds like that?! Second, try to grab the best grade of beef you can. Choice skirt is going to be better quality than Select, and Prime will be the tastiest of all. USDA grades generally equate to both flavor and juiciness. So the higher the grade, the better your eating experience will be. Finally, the bigger the shrimp, the better for grilling since they aren’t as easy to dry out as the small ones. I use large fresh Texas gulf shrimp for this – at least “extra large” size (or bigger if I can get em!). Print
1 lb large shrimp, peeled and deveined
2 lb skirt steak
3 tablespoons Hardcore Carnivore Tex Mex (or other fajita seasoning)
12 flour tortillas
Optional garnish – limes, guacamole, pico de gallo and grilled onions.
- Prepare a charcoal grill for medium high heat grilling, 400-450f.
- Thread the shrimp onto long metal skewers, piercing each shrimp twice through the tail to make sure it’s secure.
- Pat the skirt steak dry with paper towels, then season the steak and the shrimp generously with the Tex Mex seasoning.
- Place the skirt steak over the coals, and cook by flipping every 30-45 seconds until it reaches an internal temperature of 135f (about 8-10 minutes).
- Place the shrimp skewers on the grill, and cook for 2 minutes per side. Be cautious to use tongs or high heat gloves to turn them, as the metal will heat during cooking.
- To serve, slide the shrimp off the skewers and slice the skirt steak across the grain into long pieces. Serve immediately with optional garnishes.
- Prep Time:10 minutes
- Cook Time:15 minutes
- Cuisine:Tex Mex