Steak Fajitas Recipe (2024)

FAQs

What is the best steak to use for steak 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!

Fajitas for how many people? Six to eight ounces per person, raw weight, would be a pretty nice portion. Once you include sautéed onions and peppers into the mix, everyone could easily make three to four big fajitas. Three to four big fajitas is plenty of food.

Cook the meat for 3 to 4 minutes per side until medium-rare. You may need to cut the steak in half and cook it in batches if your skillet isn't big enough. Remove the meat from the grill or pan to a cutting board and let it rest for 5 to 10 minutes before slicing against the grain into ½-inch strips.

Here are a few of the most popular kinds of cuts: Denver steak: This is a tender cut of beef that comes from the chuck primal, near the shoulder blade of the cow. Flank steak: A flank steak is generally a tougher cut that's thinly sliced against the grain. Flat Iron steak: This is cut from the shoulder.

Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.

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.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

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. I would say you could be safe with three pounds.

The most important factor in whether or not your fajitas have a tender bite to them is how you slice them. Whether you are working with flank or skirt steak, it is of the utmost importance that you slice the beef against the grain. You'll also want to cut the meat as thin as possible, right around a ½" thick.

What makes the best fajita meat? ›

Steak: I use flank or skirt steak for fajitas because it cooks quickly and becomes incredibly tender when sliced against the grain. Chicken breast: I love chicken breast in this recipe, but you can use chicken thighs with no changes. Shrimp: I love combination fajitas, so I include shrimp.

What Is in Fajita Seasoning? Most fajita seasoning mixes are made up of a few simple Mexican spices, like cumin and chili powder, plus some additional spices, like paprika, garlic powder, onion powder, and cayenne pepper.

Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl. Stir in cayenne and black pepper until combined.

The most common cut of beef used for carne asada is skirt steak or flank steak. The skirt steak is from the underside plate of the cow, often known as arrachera in Mexican cuisine. Flank steak is located next to the plate closer to the rear quarter.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

You should be able to find skirt steak in the meat department of your supermarket, more often the inside skirt versus the outside skirt (but may be labeled simply as "skirt steak.") Most of the surface fat (as opposed to the intramuscular fat) should have been removed by the butcher.

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.