There are a few key things to know when cutting skirt steak for fajitas:
The grain – Skirt steak has a very clear grain running through it. Identifying the direction of the grain is important so you can cut across it, which makes the meat more tender when cooked.
Cutting across the grain – You’ll want to cut the skirt steak into long, thin strips that go across the grain. Cutting against the grain shortens the muscle fibers so they don’t contract and toughen up as much during cooking.
The size of the cuts – For fajitas, the strips should be around 1/4″ thick and 4-6″ long. This size allows them to cook up quickly while still soaking up all the great fajita flavors.
Consistency – Try to keep the strips as uniform in size as possible so they’ll cook evenly. Consistent cutting also gives you nicely presented fajita meat when served.
Why Cut Skirt Steak Across the Grain?
Cutting steak across the grain is important not only for skirt steak but for other cuts of meat as well. Here’s why it makes a difference:
It shortens the muscle fibers – Meat is made up of long bundles of muscle fibers running in one direction. When meat is cut across the grain, those fibers are shortened instead of staying in long strands.
Shorter fibers are more tender – Long muscle fibers can contract and toughen up during cooking. Shorter fibers won’t contract as much, resulting in more tender meat.
It breaks down connective tissue – Connective tissue surrounds and attaches to the muscle fibers. Cutting across the grain helps break down this connective tissue.
The meat is more easily chewed – Since the muscle fibers are shortened, they are easier to chew through instead of having to bite through long, stringy fibers.
Step-By-Step Instructions for Cutting Skirt Steak for Fajitas
Follow these simple steps for perfectly cut skirt steak for fajitas every time:
Step 1: Start with a flank or skirt steak that’s around 1⁄2 to 1 pound. Pat the meat dry with paper towels.
Step 2: Lay the steak flat on a cutting board. Identify the direction of the grain by looking at the long lines running through the meat.
Step 3: With a sharp knife, slice the steak lengthwise with the grain into approximately 3 equal pieces. This makes the steak easier to work with.
Step 4: Turn the pieces so the grain now runs perpendicular to you on the cutting board. Slice each piece across the grain into long, thin strips around 1⁄4 inch thick.
Step 5: Aim for strips to be around 4-6 inches long. Try to keep them as uniform in size as possible.
Step 6: Cut up any uneven ends to match the size of the other strips. You can save scraps for another use.
Step 7: Once all the pieces are cut, you have perfectly portioned skirt steak ready for marinating and cooking up for fajitas!
Tips for Cutting Skirt Steak
Follow these tips for neat, efficient cutting of skirt steak every time:
- Use a sharp knife for clean cuts through the meat fibers.
- Keep the knife perpendicular to the cutting board as you slice for straight cuts.
- Place your non-cutting hand on top of the steak while cutting to hold it steady.
- Cut through the meat with smooth, even strokes – no sawing back and forth.
- Trim off any excess fat or silver skin membrane before cutting the steak.
- Cut boneless steak while it’s still slightly chilled for easier slicing.
Common Mistakes
It’s easy to mess up cutting skirt steak if you’re not careful. Avoid these mistakes:
Cutting with the grain – The meat will be stringy, chewy, and tough. Always identify grain direction first.
Cutting strips too thick – They won’t cook as fast or soak up marinade. Long, thin strips are best.
Cutting uneven strips – Strips that vary in size will cook unevenly. Aim for uniformity.
Using a dull knife – This leads to ragged, uneven cuts instead of clean slices through the meat.
Cutting when meat is warm – Cold meat slices more cleanly. Let steak chill in the fridge before cutting.
Other Ways to Cut Skirt Steak
Besides fajitas, how else can skirt steak be cut? Here are a few popular options:
Grilling steak: Cut into individual 4-6 oz portions or larger steaks. Leave whole for thick steaks.
Stir fry: Slice very thin across the grain into 1-2″ pieces.
Steak sandwiches: Slice thin across the grain. Cut strips in half.
Steak tacos: Slice very thinly across the grain. Roughly chop strips.
Steak salad: After cooking, slice steak across the grain into thin strips to top salads.
How Long Does Cut Skirt Steak Last?
Raw skirt steak has a relatively short shelf life and should be cooked soon after cutting. Here are some timeframe guidelines:
- Raw and whole – 4 to 7 days in the fridge.
- Cut into strips or pieces – 2 to 3 days in the fridge.
- Cooked – 3 to 4 days in the fridge.
- Freezer – 4 to 6 months if well wrapped.
To extend the shelf life, place cut skirt steak in an airtight container or resealable bag. Be sure to use it within a few days.
Substituting Other Cuts of Meat
If you don’t have skirt steak, these cuts can work as alternatives:
Flank steak – Also has a pronounced grain. Cut and cook same as skirt steak.
Hanger steak – Has lots of flavor. Cut across the grain in strips.
Sirloin tips – Budget-friendly. Cut thinly across the grain.
Chicken or pork – Doesn’t mimic texture but works in flavor. Cut into strips.
Shrimp – For non-meat option. Peel, devein and chop shrimp.
Marinade & Cooking Tips
To maximize the flavor of your fajitas, marinate the skirt steak strips before cooking:
– Use an acidic marinade. Ingredients like lime juice, vinegar, or yogurt help tenderize.
– Let marinate at least 2 hours. Overnight is even better to let flavors permeate.
– Remove steak from fridge 30 mins before cooking so it’s closer to room temp.
– Get the pan very hot before searing and only cook the steak briefly, about 2-3 mins per side.
– Let rest 5 mins before slicing across the grain. Then serve immediately.
Serving Suggestions
Skirt steak fajitas make an awesome taco filling. Some tasty ways to serve them:
- Soft corn or flour tortillas
- Sautéed onions and peppers
- Guacamole
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Shredded cheese like cheddar or Monterey Jack
- Salsa
- Lime wedges
Let guests build their own custom fajitas with their favorites!
Fajita Variations
Mix up your fajita night with these easy variations:
– Chicken Fajitas: Use boneless chicken breasts, pounded thin. Cut into strips.
– Shrimp Fajitas: Season and grill peeled shrimp. Pair with veggies.
– Vegetarian Fajitas: Skip the meat. Load up on extra veggies instead.
– Breakfast Fajitas: Make them with eggs, bacon, potato and salsa.
– Steak & Chicken Fajitas: Mix both steak and chicken strips.
– Pork Fajitas: Thinly sliced pork tenderloin also works great.
Nutrition Information
Skirt steak is packed with nutrition to fuel your fajita fiesta:
Protein – High quality, filling protein. A 4 oz serving has over 25g.
Vitamin B12 – An excellent source with over 150% RDV per serving.
Zinc – Supports immune function. Provides about half your daily needs.
Iron – Hard to find in plants, steak provides about 15% RDV.
Selenium – An antioxidant mineral that protects cells.
Recipe to Try
This easy recipe produces flavorful steak fajitas every time:
Easy Skirt Steak Fajitas
Ingredients:
– 1 lb skirt steak, cut into strips
– 3 bell peppers, sliced
– 1 onion, sliced
– 3 cloves garlic, minced
– 3 Tbsp olive oil, divided
– 2 Tbsp lime juice
– 1 1⁄2 tsp chili powder
– 1 tsp cumin
– Salt and pepper to taste
– 8 small flour tortillas
– Toppings like guacamole, salsa, cheese, etc.
Instructions:
1. Combine 2 Tbsp oil, lime juice, chili powder, cumin and a pinch each of salt and pepper in a zip top bag. Add steak and marinate 30 mins – overnight.
2. Heat remaining 1 Tbsp oil in a skillet over high heat. Add peppers and onion and cook 5 mins until starting to soften. Transfer to a plate.
3. Return skillet to high heat. Shake off excess marinade from steak. Cook steak pieces in batches 1-2 mins per side until lightly charred.
4. Warm tortillas. Fill with steak, veggies and desired toppings. Enjoy!
FAQs
Got fajita questions? Here are some common answers:
What’s the best steak for fajitas?
Skirt steak and flank steak are ideal cuts for fajitas because of their thin profile and pronounced grain. Their flavor takes well to marinades too.
Can I use a different cut of steak?
Cuts like sirloin, tri-tip and hanger steak can work well too. Look for relatively thin cuts to slice into strips.
What if I can’t find skirt steak?
Flank steak is easiest substitute, followed by hanger steak or sirloin tip steak. Chicken and shrimp also make good alternatives.
Should I cut raw or cooked steak for fajitas?
Always cut the raw, uncooked steak first into strips or pieces before cooking. Cutting after cooking could make the meat tough.
How thin should I slice the steak?
For fajitas, slices around 1/4 inch thick works best. Too thick and the meat won’t cook through. Too thin and it may overcook.
Conclusion
With the right technique, cutting skirt steak for fajitas is easy. Be sure to identify the grain, slice thinly across it into uniform strips, and marinate before cooking over high heat quickly. Follow these steps for fast fajitas the whole family will love.