Steak Fajitas Recipe (2024)

FAQs

What type of steak is best for fajitas? ›

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

How to Marinate Fajitas - the Recipe Method. Whisk the Fajita Marinade Ingredients. Whisk all of the ingredients together in a large bowl until consistent - olive oil, lime juice, water, minced garlic, paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt and pepper, red pepper flakes.

Fajita sauce typically contains a blend of ingredients such as lime juice, olive oil, garlic, cumin, chili powder, and various other spices. These ingredients come together to create a flavorful and slightly tangy sauce that complements the grilled meats and vegetables in fajitas.

Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor. 3. Slice thinly, against the grain. Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

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.

McCormick Culinary Fajita Marinade & Seasoning Mix's uniform texture is perfect for marinating protein and infusing signature flavor before grilling, broiling or roasting.

Do fajitas need onions? ›

What makes a fajita a fajita? A traditional fajita filling is made up of onions, bell peppers and protein, all cooked in that distinctive sweet and savoury seasoning and topped with your choice of dressings.

Fajita seasoning is made up of a blend of common spices found in Mexican cuisine, including: Chili Powder. Ground Cumin. Garlic Powder.

Fajitas are a popular Tex-Mex dish made from grilled meat, usually beef or chicken, which is served on a sizzling hot skillet along with grilled onions and peppers. The meat and vegetables are served with warm tortillas, guacamole, sour cream, and salsa, allowing diners to create their own unique flavor combinations.

In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes.

Fajita topping ideas:

Sliced avocado (squeeze a little lemon or lime juice on to help prevent them from browning) Salsa. Sour cream. Grated/shredded cheese.

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak.

Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.

Other names for flank steak include London broil and skirt steak, which is actually a different cut (more on that in a moment). This cut of steak comes from the abdominal muscles of the animal, right behind its chest. As you'd expect from that muscle-y area, the meat can be somewhat chewier than other steaks.

Skirt steak and flank steak are both tough, lean cuts of meat that can be used interchangeably in a number of different steak recipes. However, there are some distinct differences between these popular butcher shop selections.