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!).