What kind of meat is fajitas made from

There's one golden rule for cooking skirt steak: Make sure your grill is hot as hell. Skirt steak is not too thick, and its loose texture allows heat to penetrate faster than in, say, a dense New York strip or ribeye. You need to absolutely scorch it with heat in order to get it nice and charred on the exterior before the center ends up overcooking.

To do this, I empty out a full chimney of coals over just one side of my grill, piling them and allowing them to preheat until I can barely bring my hand close enough to deposit the steaks long tongs help here.

If hardwood coal is an option, I'd opt for them over briquettes—hardwood burns faster and hotter. There are a couple of factors working to our advantage here. First is the soy sauce and sugar in the marinade, both of which will help the steaks brown more efficiently. Second is the fact that skirt is one of those cuts of steak that benefit from being cooked slightly more than you'd normally cook a premium steak.

Cooked anywhere shy of medium-rare, skirt steak will have a squishy, unpleasantly slippery texture. I always feel like a raptor biting into a tough Jurassic Park T-Rex leg when I get an undercooked skirt.

Don't believe me? Just try them side by side, and come to your own conclusion. The last step in perfect fajita meat is by far the most important: the carving. See, skirt steak has a very pronounced grain—muscle fibers that are all aligned in the same direction.

The steak is stronger in one direction than in the other. If you cut your steak with the grain, you end up with long, chewy fibers.

But slice it thinly against the grain, and you increase its tenderness dramatically. See how nice they look, all fanned out? And, while those sizzling fajita platters sure do a good job of selling more fajitas at restaurants, all they're going to do in your home is slowly overcook your meat.

A warmed serving platter is a better vessel. For vegetables, the classic choices are onions and peppers. I like to save some of my marinade to toss with them before cooking. I tried cooking them whole on the grill, but the results are not quite right—they tend to soften more than I want them to. Cooking them in a cast iron skillet on the stovetop works much better, but then it requires me to heat up my kitchen and my grill.

I may be a fool, but I'm not that kind of fool. Then I thought: Wait a minute, Kenji, don't be an idiot: You've got yourself a heat source right here in front of your eyes.

Use it! I cooked up a batch of fajitas, letting my big cast iron skillet heat up on the cooler side of the grill while the meat cooked. Then, while the meat rested, I slid it over to the hot side and seared my veggies. It worked like a charm, giving them some nice color and sear without letting them turn too mushy or soft.

As a bonus, the pan full of vegetables proved to be the perfect place to pour off the meat juices and drippings that collected on the platter where my steaks were resting. I always love it when I can take a zero-flavor-down-the-drain approach to dishes. With your meat sliced and your veggies cooked, all you need is a stack of hot tortillas you can heat them up as a whole stack on the cooler side of the grill while the veggies cook and a few condiments.

Might I humbly suggest this fine guacamole recipe , or perhaps this equally tasty pico de gallo? I may? While these fajitas might not have the sizzle of my childhood memories, they've certainly got all the swagger of a smoking-hot plate weaving its way through the dining room, making everyone else envious of what you're about to sink your teeth into. Sour cream , shredded cheese, and salsa, for serving, if desired.

For the Fajita Marinade: Combine soy sauce, lime juice, canola oil, brown sugar, chili powder, garlic, cumin, and black pepper in a medium bowl and whisk to combine. For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade.

Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours, for at least 3 hours and up to Refrigerate until ready to use. When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate.

Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover, and cook for another minute. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes. Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes.

When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from plate into skillet with vegetables. Toss to coat. Transfer vegetables to a warm serving platter. Husband really enjoyed it! Would definitely make again! Thank you for the recipe! Is there a reason it calls for no sugar added pineapple juice? I cannot find that. Will it be too sweet if I use regular?

This has been my favorite fajita marinade for awhile! I recently started Whole30 and had every aspiration to make some homemade worcestershire so we could have these fajitas. Got lazy and decided to use coconut aminos instead. Just thought I would share for other Whole30ers out there. These truly are the BEST fajitas!! Love them! Great recipe! Will be adding this to my favorites! Thank you for sharing.

I thought the ingredient list looked flavorful so off i went and bought a flank steak which I have never cooked before and made this tonite. My 2 sons devoured 2 pounds of meat in less than 10 minutes. This was awesome. This is a keeper. You can bet they will be in the regular rotation at our house. Quick question. The recipe you posted calls for marinating the meat longer than two hours. What am I missing? Trust the recipe. Easy and fun for the whole family. Loved it so much, we will have it again for supper really soon.

So easy and so delish! I made these beef fajitas for dinner tonight, and the flavor was incredible. Wow, these were so authentic tasting.

Due to limited resources of our current crisis, I subbed crushed pineapple for the amount of juice and it was still so delicious. I cooked my veggies in the cast iron skillet on top of the grill and the steak right next to the pan.

I even grilled the corn tortillas. Thanks, I will definitely post up next time. I cut the steak before cooking it! Can I still pan sear it? Hi — It is May 20 — — it appears that the written recipe is missing — it looks like there was a link [recipe] on top of the nutritional information but there is no recipe… could you fix this?

Sorry about that, Rachel! Made this last night but i used a diced habanero instead of a poblano. My fiance and brother were in food heaven. I also loved it. Fantastic recipe thank you. Thank you for taking the time to come back and comment, Shannon! This marinade is a game changer! It is worth the time it took to marinade, steak was tender and delicious. This is a Keeper! So happy to hear you enjoyed them, Jo!

Pineapple Juice makes all the difference. Thank you for sharing it. So happy to hear that, Krystal! I concur, that pineapple juice really makes it! Easy hack was to substitute 2 Tblspoons of Taco seasoning for the the dry seasonings chili, cumin paprika etc… and then add salt pepper along with all other ingredients!!

Easy peasy! I made cilantro lime rice and guacamole to complete the meal. I also used NY stip steaks and sliced them then before marinating. I want to know if I can marinate the meat and portion in zip lock bags?

I plan on cutting the meat before cooking. Will I have to cook it before I freeze it or could I freeze it raw? Have sodium issues, but LOVE fajitas. This looks low in sodium, but just in case, how would I modify this to keep the flavor but lose the salty if it is? Will this work for other meats? I made these today and OMG, best ever! I used carne picada meat and I also grilled pineapple chunks, then added pepper flakes!

The sweet n Spicey combo was so good my family ate every last bit!!!! Thanks for sharing recipe!! This fajita marinade is the only you need! Sooooo delicious. I only used the juice of one decent lemon and 2 tablespoons of olive oil. Definitely printing this recipe! The perfect marinade! Used on beef and chicken. Used the meat I had sirloin tip roast cut into steaks. Will def make again! Thank you! How would this work with chicken instead of beef?

Made it with beef and it was Fantastic! Hi Amy! Thank you so much! Needed way more than 3 min per side to get to medium rare and was I supposed to put oil in the pan before the meat? The directions say add the remaining oil before the veggies but it never said to add any to begin with aside from the marinade. Good but kinda incomplete recipe. Tip for the first comment, preheat cast iron for at least 10 minutes….

You will get great color and flavor on the steak. Plus the steak is thin so 3 mins per side should come out perfect. This marinade recipe was outstanding!

We used elk and will definitely be making this again. Thanks for a great recipe. The absolute best fajitas I have ever made!

I marinated overnight…. Hey there! We meal prepped this for the week and we are so excited to eat it! I sampled a bit beforehand. We use it on the regular at our house. Thanks for the great recipe! My boyfriend gave me the biggest compliment by saying they were the best steak fajitas he has had, including at restaurants.

This is significant since we do live in Tucson, AZ. The flank steak was so tender and delicious! Making it again for Super Bowl Sunday. This time on the grill…. I smoked the house out doing it on the cast iron on the stove.. Other times, I drizzle a bit of the marinade over the veggies as they cook. No wrong answer here! Just found this.

Now my husband wants this or your chicken fajitas 3 x a week. I make my own flour tortillas and guacamole. I will be making this again tonight. My sons Birthday today so made this for him at his house, I used skirt steak and all the ingredients as written including the poblano pepper, i had to cook this on a glass top in a cast iron pan, he only had a fan under the microwave above the stove, i knew this was gona be smoky as hell, had to open all the windows and doors to get the smoke out but it was well worth it the meat was so tender, and the fajitas were delicious, i did preheat the cast iron pan for 15 minutes, DID NOTadd any oil to the pan before i put the meat in, the marinade has oil in it , also while cooking the meat added the marinade to the vegetables, this was delicious and im definitely going to make again but probably on my blackstone grill at my house or a regular charcoal grill, for dinner tonight i give this a 5 star rating, best recipe ive tried in a long time, thank you.

Does anyone have a suggestion about how long to marinate if the steak is cut up before cooking? I made it exactly according to the recipe except I used a round steak that the butcher had run through his tenderizer machine. It tasted wonderful. And so EASY. Although, on occasion I add two pounds of shrimp to the leftover marinade, cook and serve along side the steak..

But, this recipe…is…too amazing to just move past! I was making a giant batch so I cut up about four pounds of steak and marinated overnight. I also doubled the recipe in general for the marinade except I only used 1. The steak that came out was absolutely delicious!

I served it up with guacamole, corn salsa and other fixins and my family really loved it. They were especially hyping up how tender the steak was. These were so good! I used striploin but otherwise followed the recipe and they were a big hit! Had a nice black bean salad on the side. If you want to avoid a smoke filled house when using a cast iron pan, use grapeseed oil to season and cook with. It has a high smoke point.

Thank you!! These are the BEST fajitas ever! My husband rated them at a perfect Again, thank you these were absolutely amazing! Trying this marinade tonight, the only thing I did different was added more garlic and I used smoked paprika!! I picked this marinade because all the delightful reviews!!

Awesome marinade!! Delicious even the my orange juice I had on hand. Next time I will try the pineapple. Topped off with fresh salsa and quacamole…yum! I also added cilantro lime rice, black beans, and shredded cheese. These are amazing. New to the flat Blackstone scene — But, my goodness this recipe was awesome.

Well worth the prep. HUGE compliments from all on these amazing Fajitas!! Thank you for the great recipe. Introduced hubby to fajitas and did he ever LOVE them! I am marinading another steak to fix them again tonite! That marinade really is to die for. Used it on a skirt steak cooked on a grill over charcoal.

Think I just ruined myself for restaurant fajitas. You are absolutely right, these are the best fajitas I ever had!

I had a lot of marinade left so I simmered it a bit and folded it into the cut steak. Just delicious. It is so yummy. I grilled the flank steak. I did not put poblano because of my small grandchildren. I highly recommend this recipe. Thank you. Absolutely delicious! New favourite recipe! Will definitely make again. Can I marinate this overnight? I saw a comment that said no more than hours but I was hoping that 24 hrs would be ok.

This recipe sounds amazing! I have tried so many fajita recipes but this one is the show stopper!! It truly is the best! Excellent marinade. Will be adding this to our meal rotations for sure. Will definitely be making this again. Had sirloin on hand, so used that, but will use skirt or flank steak next time. Thank you, Marzia for this fabulous recipe! We loved these fajitas! My husband is a super foodie and had his marinade that he always raved about!

I cooked them on the grill, but not ALL the way as I knew they were going to warm in their juices in the oven for a while until he got home.

I marinaded the meat in straight pineapple first for a bout 2 hours to make sure it was tender and then switched the meat to the marinade. I used sirloin strips as they had no skirt steak out here in the country where I now live! Outstanding recipe for fajitas. I marinated skirt steak, then grilled over charcoal. Let rest for minutes then slice against the grain into strips. My favorite pinned recipe ever! Figured I should probably comment finally.

I make it all the time and the family loves it. Usually do a strip steak. We skip the cilantro and still amazing. Also works great with chicken. This was great! Left out the red pepper flakes due to some sensitive palates in our house. Still tons of flavor. I put a little bit of the marinade aside and marinated the peppers and onions a bit before cooking them. Delicious tasty goodness! Even the non steak eaters in the house love it. Awesome recipe, thanks for putting it up online. Just made this marinade up.

Steak resting in the refrigerator. Comments look promising! Made this tonight! The only thing different is I grilled the steaks…. I will definitely make it again. I am my own worst critic, and I was, along with my wife, greatly impressed!!! Thanks so much for the recipe! Hi — just a little confused with the oil portions. The fajitas ingredient section only references 1 tablespoon but the instructions in step 3 read to use the remaining tablespoon of oil…. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict.

My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Jump to Recipe. Continue to Content. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least hours and ideally overnight.

Remove from the refrigerator 30 minute prior to cooking. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about minutes or longer if you'd like it more done. Feel for desired firmness. If the pan becomes too hot, reduce the heat to medium high.

Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices.

I like to do so on an angle so the meat slices are tender and thin. Let the veggies begin to sizzle and toss as necessary, cook for a total of minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don't steam. Have you made this recipe? Next Post » Citrus Berry Trifle. Leave a Reply Cancel reply Your email address will not be published.

Kim Mineroldi — April 12, am Reply. Looks awesome! Just wondering, do you marinate the veggies as well? Marzia — April 12, pm Reply. Lexie — May 7, pm Reply. Marzia — May 10, pm Reply. Sure can! Rex Guinn — August 23, pm Reply. Connie — May 16, pm Reply. Joanna — July 15, pm Reply. Here's a quick and easy recipe for steak fajitas.

Juice of 1 lime. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. Set a large cast iron pan or griddle over high heat and let this heat up for minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.

Add the steak, frying on each side for 3 minutes, or to desired doneness. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high.

You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes. Add a little more oil to the pan if necessary, then add the onions and bell peppers.

Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for minutes total. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat. Serve the fajitas with shredded cheese, salsa , shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.

Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat. Actively scan device characteristics for identification.