Need Beef Fajita recipe ( marinade ) please

got 10 pounds of flank steak that I'm cooking over charcoal for Father's Day. I'd like a tried and true marinade recipe that some of you have used instead of blindly searching the internet. Main thing is I want em TENDER .......... soooo what should I use?

Thanks in advance.

I just use Lawry's mix for fajitas but add some coke, lime, and red pepper, let sit overnight, acid will break it down so it's nice and tender.

Claudes! Hands down the best- get the reduced sodium if you can find it/

Blend about 4 or 5 Serrano peppers with 2 cups of water in the blender. Add some paprika, granulated garlic, onion powder, thyme, and oregano. Puree all together and marinate the meat for at least a couple of hours. Finger licking good - but it is warm.

Should have gotten skirt steak.

Chupacabra seasoning

Get some of this seasoning and coat the meat. Marinade overnight in a bag with sliced onion, cilantro and a little pineapple juice.

It is also a major deal on how you cut it. be sure to cut against the grain

Thanks guys, appreciate it and Bill? after looking at pictures on the internet, I do have skirt steak. I thought skirt and flank were the same thing.

You can't really make skirt steak (fajitas) tender, so concentrate on the taste. I just lay them out, clean them up a little and season with Canadian Steak Seasoning then roll them up and put them in a bag in the fridge. I smoke them over mesquite for a couple hours and finish on the grill, adding BBQ sauce when they're about finished. Remove them and lay them out on a large cutting board. Slice them across the grain in narrow 1/4" - 1/2" strips and cut the strips into short pieces. Serve with flour tortillas and your favorite fixins. No plates, eat it right off the grill.

Peanut oil, soy sauce, lime juice, fresh garlic, onion powder, cumin, paprika, cayenne, and oregano. Blend quickly to combine. Place meat and marinade in ziplock overnight. Set out and let it raise to room temp. Dust with fiesta fajita seasoning. Grill on very high heat to med rare and pull off. Let it rest and cut against the grain. Its so delicious you don't even need the tortilla.

Well, just came back from Branded Burger in Midlothian and you guys are making me hungry again.

heavily dust with Fiesta Fajita seasoning, black pepper, smoked paprika, a little cumin and dump in a large zip-lock bag. Cover with thick zesty Italian (HEB store brand works well) and the juice from a couple of lime (drop squeezed lime halves in bag too), a splash or 5 of Worcestershire sauce, purge as much air as possible out of bag while zipping closed. Refrigerate overnight. I lay them out in my smoker running low heat (150-175) with heavy smoke (live oak, mesquite and pecan) for 30-45 minutes, move to hot grill area of pit for a few minutes per side to bring to medium rare. Remove from heat and let stand a few minutes to where you can handle, cut with the grain into 3-4 inch pieces, then cut across the grain into ~1/2 inch strips.

I so mine different than it looks like most others do.

Trim as much fat as possible, cook over high heat for 30-40 mins. I just use all spice, black pepper, and cut onions and bell peppers and lay on the steak while cooking. Remove veggies when flipping steak and replace on the top side after you flip. Cut cross grain of course, they come out pretty tender when you cook them hot and fast.

I cook mine for 3 to 6 minutes on each side. Sometimes I seer them in a hot pan with inions.