Marinated Skirt Steak Burritos

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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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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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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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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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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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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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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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First off, I'm from the Rio Grande Valley in TX (where fajitas were first introduced to the American general public in 1969... I'm sorry to say that Alex Guarnaschelli has absolutely no idea how to make real "fajitas", AKA Skirt Steak. Those were some of the worst fajitas and condiments I've ever seen - the "marinade" was actually a non-traditional rub, the steak was not tenderized in any way or manner (which, by the way, needs it or else it'll come out incredibly tough and stringy, and was under cooked. I really wish people with no real experience with Tex-Mex cuisine would stop "creating" their own versions without actually researching or eating the real thing. If you want traditional fajitas, check out this recipe (minus the rub/Italian Dressing in the recipe - not traditional: www.#60;/a> dot southtexasbarbecue dot com/Beef_Fajitas.html
If you want the history of fajitas, check out this article: www.#60;/a> dot austinchronicle dot com/food/2005-03-04/261130/

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I love Alex's recipes. This is so much better than what we see on the so-called Mexican cooking show!!

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Incredible. Will make it often.