Steak Fajitas Recipe (2024)

FAQs

What type of steak is best for fajitas? ›

Steak: Flank steak is what's typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat.

Fajita Marinade Ingredients

Olive oil: Two tablespoons of olive oil keeps the meat moist. Garlic: Fresh garlic lends a bold flavor. Soy sauce: You'll need two tablespoons of olive oil. Salt: A teaspoon of salt enhances the other flavors.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

Slice thinly, against the grain.

Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

The inside skirt is tougher with thicker connective tissue fibers that make it chewy. It benefits from a good pounding with a meat mallet in order to tenderize the tough muscle fibers.

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.

For carne asada or grilled steak tacos, it is best to use flank steak, skirt steak, or sirloin steak. Flap meat also works and can be very affordable. In Mexican markets, you will usually see steak labeled carne asada or palomilla.

Which cut of beef is used in fajitas and stir-fry? ›

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender.