and butchers have been eating grilled skirt steak and calling it"fajitas" since the 1930s.
The fajita made its final jump into the spotlight when George Weidmann of the Hyatt Regency in Austin added the sizzling platter that shot the dish into stardom, making it a staple not just on the Hyatt menu but on menus across the country. The key is to not trim off too much of the fat that covers one side of the steak. It'll melt into the cracks as the meat grills, making each bite juicier and tastier.
I even took photos of every steak in the process, but unfortunately, from a visual standpoint, you can't really see much difference. Just imagine slightly different versions of this 26 times in a row, and you'll get the picture:
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