Steak Fajitas Recipe (2024)

FAQs

What type of steak is best for fajitas? ›

What Is the Best Cut of Beef to Use for Steak Fajitas? You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

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.

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.

Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine. Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine.

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.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

I get mine from readfields, cut membrane and most fat off. 24 HRS prior to cooking I lay flat and squeeze half a lime over each piece, both sides. Then cover liberally with fiesta brand fajita seasoning on both sides. Roll them up and place the rolled up meat in a ziploc bag and refrigerate for 24 hrs.

How do you make steak fajitas not chewy? One of the best ways to yield tender steak for your fajitas is to allow it to marinade for at least 2 hours. The marinade contains lime juice and orange juice to help tenderize the beef.

What kind of onions are best for fajitas? ›

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.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

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.

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.