When preparing steak for fajitas, the way you cut the meat is an important factor in bringing out the best flavor and texture. The term “fajita” actually refers to the cut of meat itself – skirt steak or flank steak sliced into strips – as much as the finished dish. For authentic fajitas with tender, juicy bites of meat, pay attention to the grain of the steak and slice across it rather than with it.
Should I cut with or against the grain?
Cutting steak across the grain is the key to tender fajita meat. The muscle fibers or “grain” in steak run in one direction. Slicing across them shortens the fibers so they are less likely to be chewy when cooked quickly over high heat. Cutting with the grain produces longer fibers that can be tougher to chew.
Flank and skirt steaks have a very obvious grain running the length of the muscle. Always take care to cut across the grain, which will be at about a 45 degree angle on these cuts. This takes a little more time and care when prepping, but delivers big rewards in texture and tenderness later.
What size should I cut the pieces?
For fajitas, the meat should be cut into long, thin strips around 1/4 inch thick. Aim for strips around 4-6 inches long. This elongated shape maximizes surface area for browning and caramelization as the meat cooks quickly over high heat. The thinness ensures the interior cooks through before the outside burns.
Strips that are too thick will end up underdone in the middle. Overly thin strips will overcook and dry out. The 1/4 inch thickness is just right for conducting heat through the meat while retaining moisture and juiciness.
Should I cut the pieces evenly?
Uniformity in size isn’t strictly necessary, but it helps the meat pieces cook at the same rate. Try to keep your strips in the 4-6 inch range without major variation. Avoid leaving behind scraps that are significantly smaller.
If your slices come out a little ragged or uneven, you can tidy them up once they’re all cut. Just be sure to maintain that 1/4 inch thickness throughout for consistent cooking.
What knife should I use?
A sharp chef’s knife is the best tool for slicing steak for fajitas. A 10-12 inch knife with a broad blade works well. Make sure it is very sharp before cutting meat so it slices cleanly instead of tearing.
If you don’t have an appropriately large chef’s knife, a carving knife is another good option. The long thin blade allows you to trim the meat into nice long strips.
Serrated knives are not recommended as they tend to shred meat rather than making clean slices.
Any tips for quick, efficient cutting?
Here are some tips for slicing steak for fajitas quickly and efficiently:
- Partially freeze the steak for 30-60 minutes before cutting to firm it up for easier slicing. Don’t freeze solid.
- Use a sharp knife and gentle sawing motion rather than trying to cut through forcefully.
- Support the steak on a cutting board to keep it steady as you slice.
- Pull slices away from the board frequently to avoid sticking.
- Cut any remnants into smaller pieces to add with the main strips.
Should I marinate before or after cutting?
It’s best to slice the meat before marinating. Cutting first allows the marinade to penetrate every slice thoroughly and evenly. Marinating before cutting means only the outer surface gets flavored.
Also, cutting raw marinated meat can be slippery and hazardous due to the wet surface. For safety and the best results, always slice before marinating.
What about pounding or tenderizing?
Flank and skirt steaks do contain some connective tissue that can make them tough if not cooked properly. But pounding or tenderizing is not necessary if you cut across the grain correctly.
Over-tenderizing can actually backfire and cause the meat to become mushy. For fajitas, simply slice across the grain, marinate briefly, and cook quickly over high heat. Proper cutting and cooking technique ensures tender results.
How much time does it take to prep?
Once you have the knack, slicing a flank or skirt steak into fajita-ready strips takes 5-10 minutes. Partially freezing the meat for 30-60 minutes adds a bit more time up front but makes the job easier.
Plan on about 10-15 minutes total from freezer to cutting board for a pound of meat. Just get all your ingredients and equipment ready beforehand, and the prep work will be done in no time.
Should I trim any fat or membranes?
Yes, it’s best to trim away any large pieces of external fat or silver skin before cutting the meat. These tend to just get in the way rather than benefiting the dish.
However, leave a thin layer of fat on the steak since it will baste the meat as it cooks. A modest amount of marbling within the meat is also fine to leave since it provides flavor and moisture.
Conclusion
Cutting steak for fajitas is easy once you know the basics. Be sure to slice flank or skirt steak across the grain in 1/4 inch strips around 4-6 inches long. Use a sharp knife and cut the meat before marinating for maximum absorption of flavors. Resist over-tenderizing the meat too much. With the right prep, you’ll be ready to cook up tender, flavorful steak fajitas in no time.
Common Questions about Cutting Steak for Fajitas
What is the best cut of steak for fajitas?
The traditional cuts used for fajitas are skirt steak and flank steak. They have robust beefy flavor and a coarse but tender texture when sliced across the grain and cooked properly.
Can I use other cuts of steak?
While skirt and flank steak are ideal, you can use flap meat, tri-tip, sirloin tip, or hanger steak. Look for relatively thin cuts since thick steaks won’t cook through quickly enough. Cut all steaks across the grain.
How thick should I slice the meat?
For fajitas, cut the steak into 1/4 inch wide strips. This thickness ensures the meat cooks through without drying out before the exterior browns.
What if I cut with instead of against the grain?
Meat cut with the grain will have long muscle fibers and be unpleasantly chewy in texture. Always take care to slice across the grain perpendicular to the muscle fibers.
Can I use pre-sliced steak from the store?
Pre-cut steak from the grocery store often isn’t sliced appropriately for fajitas. Check that it is skirt or flank steak cut across the grain in thin strips. Otherwise, it is better to slice it yourself.
How do I cook steak fajita meat?
Cook quickly over high heat such as in a hot skillet, griddle, or grill. This sears the exterior while leaving the interior juicy. Only cook for 1-3 minutes per side depending on thickness.
Steak Fajitas Ingredients Shopping List
Once your steak is prepped, you’ll need a few other ingredients to complete your fajita meal. Here is a handy shopping list:
| Meat | Produce | Dairy |
|---|---|---|
| – Flank steak or skirt steak | – Bell peppers | – Sour cream |
| – Chicken breast (optional) | – Onion | – Shredded cheese like monterey jack |
| – Lime | – Guacamole | |
| – Lettuce | ||
| – Tomato | ||
| – Avocado |
Having all the ingredients handy will make assembling fajitas a breeze. Pick up tortillas, seasoning, oil and any other accompaniments you want like salsa and cilantro to finish the meal.
Tips for Cooking Tender Steak Fajitas
Prepping the steak is only half the battle – you need to cook it correctly too. Here are some tips for bringing out the best texture and flavor:
- Get your skillet or grill extremely hot before adding oil or meat.
- Brush meat lightly with oil to help it brown and caramelize.
- Cook quickly – just 1-3 minutes per side depending on thickness.
- Don’t overcook! Cook only to medium doneness at most.
- Let meat rest a few minutes before slicing to allow juices to redistribute.
- Slice across the grain before serving for tenderness.
- Serve immediately while hot!
Proper slicing technique combined with quick, hot cooking will give you mouthwateringly tender and juicy steak for fajitas. Now grab some tortillas and fixings and dig in!
5 Quick and Easy Fajita Recipes
1. Classic Steak Fajitas
The traditional mix of flavorful skirt steak, peppers and onions. Simple yet totally satisfying.
2. Chicken Fajitas
Substitute chicken for a lighter take. Brining ensures juicy, flavorful meat.
3. Shrimp Fajitas
Plump shrimp cook quickly for a seafood-based version.
4. Portobello Fajitas
Meatless fajitas with marinated, grilled portobellos as the star.
5. Breakfast Fajitas
Wake up your tastebuds with eggs, bacon, potato and other breakfast fixings wrapped in a tortilla.
Mix and match ingredients to create your own signature fajita recipe. The options are endless!
Common Fajita Mistakes to Avoid
Fajitas are simple to make, but there are a few pitfalls to avoid:
- Overcooking the meat until it’s tough and dry
- Letting the peppers and onions burn or get mushy
- Using low-quality tortillas that crack or fall apart
- Skimping on flavorful fajita seasoning
- Not providing enough fresh toppings and condiments
As long as you prep the ingredients correctly, use high heat, don’t overcook, and provide plenty of toppings, you’ll be enjoying fantastic fajitas in no time!
Steak Fajita Fun Facts
- The word “fajita” comes from the Spanish word for “little belt” or girdle.
- Fajitas originated in Mexican cattle country, where skirt steak was commonly grilled over open fires.
- The modern fajitaassembly style was created by Mexican restaurants and taco stands in Texas.
- Ironically, fajitas are much more popular in the US today than they are in Mexico.
- Sizzling hot cast iron plates or skillets are used to serve fajitas and keep them cooking at the table.
- The original Tex-Mex fajita combo was meat served with guacamole and pico de gallo.
- According to Texas Monthly, Sonny Falcon is credited with opening the first fajita taco stand in 1973.
- At over 800 feet long, the world’s largest fajita ever made was cooked in Puerto Rico in 2006.
Whether you prefer fascinating fajita facts or the taste, there’s no denying these sizzling seasoned meats and veggies in a tortilla are delicious!
Conclusion
Perfectly cooked steak is crucial for delicious fajitas. Always take care to slice flank or skirt steak across the grain into long, thin strips. Quick cooking over high heat locks in moisture and flavor. Combine with peppers, onions, tortillas and toppings for an easy, tasty meal any night of the week. With the proper cutting technique and cooking method, you’ll be enjoying tender, juicy steak fajitas in no time.