Steak Fajitas Recipe (2024)

FAQs

What type of steak is best for 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.

Marinade with an Acid.

Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even 30 minutes of marinade time makes a difference. Don't skip 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.

It's important to both marinate the meat and cut the meat against the grain thinly. Both of these together will keep the meat from being too tough. Should you cut steak before cooking fajitas? No, first cook the meat, and then slice it for the fajitas.

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.

1In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Letting meat sit in concentrated lemon juice and/or vinegar can soften meat and produce a more tender steak due to the acidic effects.

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.

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking.

Why is my skirt steak so tough? ›

Skirt steak can be a little tough due to the amount of connective tissue, so it needs careful preparation when cooking to maximize tenderness. Skirt steak has a similar beefy flavor as flank steak but is a tougher cut in terms of texture.

Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak. Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. There is not much connective tissue in skirt steak.

Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas. It's also relatively affordable compared to top-of-the-line steaks like ribeye and New York strip.

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.

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.