Steak Fajitas Recipe (2024)

FAQs

What is the best steak for steak fajitas? ›

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

It is generally not necessary to cut the steak before marinating it for fajitas. In fact, it's best to leave the steak whole so that it can absorb more of the marinade and remain tender while cooking.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

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).

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.

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

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.

Savory Fajita Seasoning & Marinade's uniform texture works well when added to liquids or sauces for marinating meats and vegetables. Try this easy and delicious Beef Fajitas Recipe: 1. Combine the 2 cups canola oil and 1/3 cup McCormick Culinary® Savory Fajita Seasoning & Marinade.

Most fajita marinades are made with lime juice, but I prefer lemon juice. However, if you are a lime juice aficionado, go for it; your fajitas will still be delicious! Other fajita seasonings include smokey ground cumin, garlic, and onion powder, hot sauce, olive oil and, of course, salt and pepper.

Do you wipe marinade off steak before cooking? ›

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol.

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!

For your next fajita night, you can just stick to the affordable inner skirt steak. For perfectly tender steak fajitas, the secret is in the slice. To ensure your skirt steak doesn't turn out chewy, cut the meat against the grain.

Good beef fajitas need to be cooked hot and fast, and that's the reason so many restaurants deliver them to the table sizzling on a cast-iron skillet. It's a dish that sells itself with the showmanship. Both flank and skirt steak can be extremely tough and are cut thin, so they respond well to a marinade.

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.

In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants.

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.