Citrus-Sherry Skirt Steak Fajitas

Method

1. Build the marinade. In a nonreactive bowl, whisk the orange zest, lemon zest and juice, pineapple juice, water, sherry, soy sauce, garlic, black pepper, crushed chiles, and oil.
2. Prepare the steak. Remove surface membrane and tough silver skin. If one area is thicker than 3/4 inch, butterfly only that thick section so the steak cooks evenly. Cut very long steaks into grill-manageable pieces while keeping track of the grain direction.
3. Marinate under refrigeration. Put the steak and marinade in a covered nonreactive dish or food-safe bag. Refrigerate for 2 to 4 hours, turning once. Do not marinate on the counter.
4. Heat and prepare the grill. Heat a charcoal or gas grill for high direct heat. Clean and oil the grates. Remove the steak from the marinade, discard the used marinade, and pat the meat thoroughly dry so it sears instead of steaming.
5. Grill over high heat. Grill until deeply browned with dark char at the edges, about 3 to 5 minutes per side depending on thickness and grill intensity. For the USDA minimum for whole cuts of beef, check the thickest section from the side for 145°F, then rest the steak at least 3 minutes.
6. Finish and slice correctly. Brush the rested steak lightly with melted clarified butter. Find the visible grain, rotate the meat, and cut thinly across that grain. If the steak is long, first divide it into shorter sections, then slice each section across the fibers.
7. Serve. Arrange the steak on a warm platter and serve immediately with warm flour tortillas and the condiments you choose.

Before you start

Choose the cut deliberately. Outside skirt is broader and often more tender than inside skirt, but either can work if tough membrane is removed. The marinade is assertive: dry sherry keeps it savory, while citrus and pineapple provide the bright profile that distinguishes this variation.

Keep the marination short and cold. Two to four refrigerated hours gives the flavor time to move over the thin steak without leaving fresh pineapple and citrus against the meat all day.

Rescue and common mistakes

If the steak looks gray rather than browned, the surface was probably too wet or the grill not fully heated. Pat the next piece dry and let the grates recover their heat. If the meat seems chewy, confirm that the slices run across—not alongside—the long muscle fibers. Cut those slices thinner before serving.

Storage and reheating

Refrigerate cooked steak within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Store covered for 3 to 4 days. Reheat only the portion you need; USDA guidance calls for leftovers to reach 165°F. Keep raw-meat tools and platters away from cooked food.