Steak Fajitas Recipe (2024)

FAQs

What is the best steak 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!

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.

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.

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 Aging. 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.

Physically tenderize the meat

For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. You don't want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick.

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.

How many pounds of fajita for 6 people? ›

Just to be safe I alway go with the 1/2lb per person.

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.

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Fajita is a Tex–Mex, Texan–Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas.

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.

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.

While fajitas are traditionally made with outside skirt—part of the diaphragm muscle of the steer—the cut is pretty much unavailable unless you work for a restaurant that special-orders it. At the butcher's or meat counter, you're far more likely to find inside skirt, which will do us just fine.