Fajitas are a classic Tex-Mex dish that features sizzling, flavorful strips of beef wrapped in warm tortillas. The star of these tacos is definitely the meat, so choosing the right cut is crucial for truly amazing fajitas. After researching multiple sources, I’ve gathered the definitive guide on picking the best beef for fajitas.
What Exactly Are Fajitas?
Fajitas as we know them today actually originated in Texas, created by Mexican cowboys (vaqueros) in the 1930s. As workers on cattle ranches, they were often left with the lesser-quality cuts of beef But when quickly seared over an open fire and stuffed into a tortilla, even these tougher cuts transformed into a convenient and delicious meal The traditional campfire cooking method of marinating the meat in lime and salt and rapidly grilling over high heat is still the basis for great fajitas.
The term “fajita” comes from the Spanish word “faja” meaning strip or belt. Fajitas feature thin strips of meat served on a sizzling cast iron skillet with sliced bell peppers and onions. The meat is then wrapped in warm flour or corn tortillas along with desired toppings like guacamole, salsa, cheese, and sour cream.
Choosing the Right Cut for Fajitas
With so many beef options, it can be tricky to know which steak is best for fajitas. Here are the top cuts of beef to use
Skirt Steak
- Traditional and affordable cut for fajitas
- Cut comes from the diaphragm muscles
- Has great beefy flavor
- Can be tough if not cooked properly
- Benefits from marinating and high-heat grilling
Flank Steak
- Leaner than skirt steak but still flavorful
- Cut from the cow’s abdominal muscles
- Needs acidic marinade to tenderize
- Grills up quickly for easy weeknight fajitas
Top Round Steak
- Budget-friendly and uniform in thickness
- Naturally lean with little marbling
- Pound flat and slice thinly before cooking
- Briefly sauté over high heat for tenderness
Flat Iron Steak
- Cut from the chuck near the shoulder blade
- Nice marbling provides tenderness and juiciness
- Thin shape perfect for quick grilling
Hanger Steak
- Cut from the diaphragm like skirt steak
- Rich marbling ensures tenderness
- Thin cut means fast cooking time
Top Sirloin Steak
- Affordable and popular cut
- Lesser-used muscles mean great marbling
- Just needs simple seasoning and quick sear
Tri-Tip Steak
- Triangle-shaped cut from the bottom sirloin
- Tenderizes well on the grill
- Lean but picks up smoky flavor from grilling
Bavette Steak
- Also called flap steak, cut from the belly
- Lovely fat marbling for great flavor
- Loose texture prevents overcooking issues
How to Cook Fajita Beef
Choosing the right cut sets you up for success, but proper cooking technique is also key for delicious fajitas:
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Marinate the meat: Fajita meat benefits from sitting in an acidic, flavorful marinade for 1-2 hours. This tenderizes and adds flavor. Try lime juice, garlic, cumin, chili powder, and oil.
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**Use high heat:**Traditional fajitas are grilled over an open flame. You want a hot grill or skillet to quickly char and caramelize the meat.
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Cook quickly: Depending on thickness, fajita meat only needs 2-4 minutes per side to reach medium doneness. Avoid overcooking.
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Let meat rest: Once cooked, allow the meat to rest 5-10 minutes so juices redistribute. This prevents dryness.
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Slice against the grain: Look for the muscle fibers in the meat and slice perpendicular to them. This shortens the fibers for tender meat.
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Wrap in tortillas: Serve meat and veggies piled high in fresh, warm corn or flour tortillas.
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Add toppings: Finish fajitas with shredded cheese, guacamole, salsa, sour cream, and cilantro.
Fajita Recipe Ideas
Once you’ve selected the perfect cut of beef, it’s time to fire up the grill! Here are some mouthwatering fajita recipes to try:
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Classic Beef Fajitas: Marinated skirt steak with onions and bell peppers. Simple but amazing.
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Spicy Shrimp Fajitas: Add zing with red chili pepper flakes and cayenne.
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Steak and Portobello Fajitas: Grilled mushrooms replace bell peppers.
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Chicken Fajitas: Quick-cooking chicken breast offers a lighter option.
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Veggie Fajitas: Omit the meat and load up on zucchini, squash, peppers and more.
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Breakfast Fajitas: Turn brunch into a fiesta with eggs, cheese, and avocado.
The beauty of fajitas is that you can customize them to your taste. Just start with the perfect cut of flavorful beef cooked to smoky perfection. Then pile on the fixings in a fresh tortilla for an amazing meal. Now that you know the best beef cuts for fajitas, it’s time to fire up the grill!
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I would not cook the onions and peppers before cooking the meat. That seems very strange to me; you want them piping hot. Cook them while the steak is resting.
Easier – char poblano peppers, bag, peel, seed & slice. Seed & julienne an equal amount of sweet mini red & orange peppers. Slice red onion. Saute together in avocado oil and season with Penzeys fajita seasoning. When tender, add thinly sliced left-over grilled rib eye steak just to warm. Serve on warmed tortilla & top with 5/4/2016 NYTimes Cookings excellent arugula, avocado, cilantro salad with garlic, lime & olive oil vinaigrette (sans rotisserie chicken).
My dad owned a restaurant in the Valley in the 70s – we served fajitas as Tacos la Carbon – I substituted a tablespoon of pineapple juice to the marinade instead of the Worcestershire sauce (the citrus really brightens the flavor), and I also withheld the cilantro as a garnish. In my experience, cooking cilantro will make it a little bitter.
Best flank steak I’ve ever made. Thank you.
I love this fajita recipe and prepare it just as written. It is simple and always popular. A winner!
Used the rub and the marinade – cooked in separate pans – great flavour Liked the worchestor – never tried that before with a fajitaPrivate comments are only visible to you.
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FAJITA FEST: The 5 BEST Cuts of Beef for Fajitas (Traditional & Regional Favorites)
FAQ
What is the best cut of beef for fajitas?
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Tasting Tablehttps://www.tastingtable.com11 Best Cuts Of Beef For Fajitas – Tasting TableOct 1, 2023 — Probably the most traditional cut for classic fajitas, skirt steak is an affordable option with great beefy flavor. Cut from just under the ribs, ski…
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NYT Cookinghttps://cooking.nytimes.comSteak Fajitas Recipe – NYT CookingNov 15, 2022 — By Martha Rose Shulman. … Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it’s not so cheap; oftentimes fl…
What kind of meat is used for fajitas?
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Skirt Steak:Skirt steak is a thin, flavorful cut of beef that cooks quickly and is easily sliced against the grain, making it tender. It is a traditional and popular choice for fajitas.
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Flank Steak:Flank steak is also a good choice for fajitas, as it’s lean, flavorful, and cooks well when marinated and sliced thinly.
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Tri-Tip:Tri-tip is a flavorful and moderately tender cut of beef that can be used for fajitas.
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New York Strip:New York strip is a prime cut of beef that can be used for fajitas, offering a great texture and flavor.
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Chicken:Chicken fajitas are a popular alternative to beef, with chicken breast being the usual choice.
What steak do Mexican restaurants use for fajitas?
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Skirt Steak:This cut is characterized by its thin, ribbon-like shape and loose grain, resembling a skirt. It’s known for its rich, beefy flavor and is often preferred for fajitas because it’s naturally tender and takes well to marinating.
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Flank Steak:This cut is also from the abdominal area of the cow, featuring long, sturdy muscle fibers that soak up marinades and tenderize well. It’s a good alternative to skirt steak, especially when skirt steak is harder to find.
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Other Options:While less common, some restaurants may use other cuts like hanger steak or even flat meat, depending on regional preferences and availability.