The Border Table · Source Edition
McAllen Fajitas
A deep soy-lime marinade and the owner’s Texas Dry Rub define this McAllen steak.
An overnight skirt-steak marinade from the owner’s 2021 collection.
Cook it
An overnight skirt-steak marinade from the owner’s 2021 collection.
- Prepare the skirt. Trim away the membrane or silver skin. Press the measured dry rub into both sides of the meat.
- Marinate overnight. Combine soy sauce, lime juice and garlic in a shallow, nonreactive dish. Add the beef, cover and refrigerate overnight. The archived card says saucepan, but the meat should be marinated cold.
- Grill. Remove the steak from the marinade and discard the used liquid. Grill over high heat for roughly 5 to 7 minutes per side, adjusting for thickness. Use a food thermometer and cook beef steaks to at least 145°F, then rest at least 3 minutes.
- Slice. Cut thinly across the grain and serve promptly with warm flour tortillas.
Serve it
Put warm flour tortillas, guacamole and pico de gallo on the table so diners can build their own tacos. A red or green salsa can be served on the side.
Understand it
What makes this version work
The source uses a generous 1½ cups of soy sauce as well as a salt-forward rub. That combination will taste noticeably salty; the quantities are preserved here so you can evaluate the original formula honestly. Use a shallow dish to keep the steak coated and keep it refrigerated. Skirt thickness varies, so thermometer doneness matters more than a fixed grilling minute. Slice across the grain for tenderness.
Know it
The recorded recipe and its place at the table
The 2021 card calls this McAllen Fajitas and positions it between a very plain grilled version and a more complex Ninfa-associated version. That is the owner’s comparison, not evidence that this precise marinade originated in McAllen or at a named restaurant. Texas border cooking has many skirt-steak preparations. The Texas State Historical Association documents Ninfa Laurenzo’s role in bringing tacos al carbón and fajitas to a wider audience, without authenticating this private formula.
Sources and method
About this version
The ingredient proportions and core method come from the owner’s 2021 Authentic Tex-Mex Recipes card. The Border Table has clarified the instructions for readers without claiming an undocumented inventor or origin for the exact formula. The external source gives broader culinary context; it does not authenticate the owner’s private recipe.
- Texas State Historical Association, Ninfa Laurenzo.
- FoodSafety.gov, Four Steps to Food Safety — refrigeration and safe handling guidance where relevant.
See our corrections policy to suggest an update.
