When it comes to making delicious fajitas, the most important ingredient is the steak. Choosing the right cut of steak can make all the difference in bringing out the authentic, bold flavors of classic fajitas. The good news is that there are a few great options for fajita steak to consider.
Skirt Steak
Skirt steak is considered by many to be the traditional and best cut of meat to use for fajitas. This cut comes from the diaphragm muscles of the cow. Skirt steak has a long grain that allows it to remain tender when grilled or pan-seared over high heat. It has a rich, beefy flavor that pairs perfectly with the blend of spices used in fajitas. Skirt steak is also relatively affordable compared to other steak cuts.
When preparing skirt steak for fajitas, it is important to slice it against the grain. This ensures the meat will be tender. The long, thin slices of skirt steak cook quickly and absorb the flavors of the marinade. Skirt steak is a great choice for authentic restaurant-style fajitas.
Flank Steak
Flank steak is another excellent option for fajitas. This thin cut comes from the bottom abdominal area of the cow. Flank steak has a characteristic grain that runs lengthwise, so it must be sliced against the grain for tenderness. It has a robust beefy flavor and chewy texture when cooked over high heat. Flank steak absorbs marinades well.
Since flank steak is leaner than other cuts like skirt steak, be careful not to overcook it. Cook it over high heat for just a few minutes on each side until medium rare. Well-marinated and cooked flank steak makes flavorful, juicy fajita meat. It may be slightly cheaper than skirt steak.
Sirloin Steak
For a more tender cut of meat for fajitas, top sirloin steak is a good option. It comes from the hip region of the cow. Top sirloin has a loose grain so it can be sliced with or against the grain. It will become tender and juicy when quickly seared and cooked to medium doneness.
Sirloin steak has a mild beef flavor that adapts well to Tex-Mex seasoning blends. It may not be quite as flavorful as skirt or flank steak, but its tenderness and affordability make it another good choice. Look for a thin top sirloin steak to use for fajitas.
Ribeye Steak
For a rich, indulgent take on steak fajitas, try using marbled ribeye steak. The abundant marbling provides tons of beefy flavor. Ribeye comes from the rib section, the source of the most tender and flavorful steaks. It has a fine grain that stays tender even with high-heat cooking.
The downside is ribeye steak is more expensive than other cuts. But the memorable taste and enjoyment is worth splurging for special occasions. Choose a boneless ribeye steak around 1-inch thick and slice it thinly across the grain before marinating and cooking.
Strip Steak
New York strip steak can also make tasty fajitas, although it may not be quite as authentic as skirt, flank, or sirloin steak. Strip steak comes from the short loin primal cut near the ribcage. It has a smooth texture, robust beefy flavor, and firm texture.
Strip steak benefits from quick high-heat cooking to medium rare doneness. When purchasing, choose individual steaks around 1-inch thick and pound them to a thinner consistency before slicing against the grain and marinating. The flavor pairs well with traditional fajita seasonings.
Tips for Cooking Fajita Steak
To get the most flavor and tenderness out of fajita steak, keep these tips in mind:
- Slice it thin against the grain before marinating.
- Use a marinade with acidic ingredients like lime juice to help tenderize.
- Let it marinate for at least 2-3 hours, or overnight for more flavor.
- Cook over very high heat for just a couple minutes per side.
- Don’t overcook – medium rare is ideal.
- Let it rest for 5 minutes before slicing and serving.
Top Fajita Steak Marinades
A flavorful marinade is key to great fajita steak. Try one of these tasty marinade recipes:
Classic Fajita Marinade
- 1/4 cup olive oil
- 1/4 cup lime juice
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Salt and pepper to taste
Citrus Fajita Marinade
- 1/3 cup orange juice
- 1/4 cup lime juice
- 2 Tbsp olive oil
- 1 jalapeno pepper, chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
Fajita Steak Fajitas
For easy steak fajitas at home:
- Choose your preferred cut of steak and slice against the grain into long thin strips.
- Make a marinade and marinate the steak for 2-12 hours.
- Heat a skillet over high heat. Add 1 Tbsp oil.
- Cook marinated steak strips for 1-2 minutes per side until lightly charred.
- Slice onions and peppers and cook until softened and charred.
- Warm tortillas on the skillet.
- Serve steak, veggies, and tortillas with desired toppings like guacamole, salsa, cheese, etc.
With flavorful marinated steak, sizzling veggies, and warm tortillas, you’ll have delicious steak fajitas made easily at home.
Conclusion
Skirt, flank, sirloin, ribeye, and strip steak are all great cuts to use for fajitas. Skirt steak is the classic choice, but flank steak also has fantastic rich beefy flavor. Lean sirloin is more tender and mild. Ribeye brings indulgent marbled juiciness. And strip steak has firm texture and robust taste.
The most important tips are to slice the steak thin across the grain, marinate for a few hours, cook quickly over high heat, and don’t overcook. With a flavorful steak, juicy veggies, and warm tortillas, you’ll be enjoying fantastic fajitas in no time.