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Marinated Skirt Steak Burritos Recipe

Marinated Skirt Steak Burritos

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on February 04, 2013

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    First time cooking skirt steak. The flavor of this dish is phenomenal. Have cooked flank steak many times and I found the skirt steak to have twice the flavor. The rub is great and when you put all flavors together, onions, lime juice, tomatoes, cheese, it all works. Thanks Alex!

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  • on January 02, 2013

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    Excellent! I had flank steak vs. skirt steak and it was fabulous. I also cut back on the vinegar due to my personal preference.

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  • on June 09, 2012

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    Good!

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  • on May 20, 2012

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    I only made the steak, not the onions, but it was the most delicious steak I have ever had. I had to scrape most of the pepper off of it - it is waaay too much pepper - but once I did this they were absolutely delicious.

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  • on May 07, 2012

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    As are all other ratings...my personal opinion
    I read the ingredients for the marinade and was sold.
    Made the exact recipe...end result was terrific texture and delicious flavor.
    As an aside...the aroma in the kitchen was great!!!!
    Annie , Fremont , CA

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  • on November 28, 2011

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    GREAT!!! I made these burritos in May. They were fabulous! I'm going to make them again for a small party, fun and festive. I marinated the steak for about 5-6 hours... Don't miss making the onions and tomatoes. These flavors all together with the steak are amazing!! I have made only a few of Alex's recipes but I'm going to be looking for more!

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  • on September 21, 2011

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    DELICIOUS! I didn't have time to make the onions that went with this meal but the meat alone is superb! I marinated the meat for about 8 hrs., seared the meat and ate it with just flour tortillas....just wonderful! Can still taste those fabulous flavors in my mouth from last night...Great Job Alex!

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  • on September 18, 2011

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    We have tried many different recipes for Burritos as well as eaten them in numerous restaurants and cities. We found Alex's recipe to be excellent.
    Part of being driven to cook is experiencing others twist on an old recipe, which by the way, can often be improved upon.
    Alex didn't raise the beef a couple of people complained about. Perhaps they purchased a less expensive grade of meat. I purchased choice grade because very little prime is available in my area. I never buy select or lower grade because I know it will be tough. My grocery would replace a piece of meat that was not to my satisfaction, i.e., to tough to eat.
    Keep the recipes coming Alex.

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  • on September 17, 2011

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    AllysonAF indicated it was very tough. If it wasn't cut across the grain and very thin, it can be exceptionally tough. Of course, it may have been cut very appropriately, but just a real tough steak. Tasty though!

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  • on September 17, 2011

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    Mr. LuisGarza;
    I appreciate your opinion on what a "real" fajita. But did you actually cook and sample this recipe? If you did not then I don't consider your review a review. There are a lot of ways to cook food and not all are traditional.

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