Not very traditional tasting for fajitas although it was a tasty flavor. Alton is on to something by cooking directly on the coals but I would recommend searing the meat directly on the coals, then moving to the grate to finish cooking to my desired medium well. With Alton's method the steak is pretty rare on the inside while the outside is pretty charred. Skirt steak needs a little longer cooking time to break down the tough fibers than cooking directly on the coals will allow.
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