I think skirt steak is the best cut of steak for fajitas. It cooks fast over a hot grill, can soak up a marinade with ease (if you’re using one), and it’s meltingly tender and with a rich, beefy flavor.
Fajita night at my house is a weekly event, and there’s not a cut of beef I haven’t tried to turn into fajita meat. I’ll cover all my other favorite cuts, what I like about them, what temperature to cook your beef to, and more. I’ve even thrown in my favorite fajita recipe.
Let’s take a closer look at the best cuts of steak for fajitas. I’ve got answers to all your pressing questions. Say adios to bland fajitas and hola to deliciousness.
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. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.
Other Steaks Used for Fajitas
While many other cuts of beef, such as sirloin, top round, sirloin tip, sirloin flap, London broil, and flat iron steaks are also used for fajitas, I’d avoid them. These are not ideal for fajitas.
Looking for a more affordable alternative to pricey filet mignon? Then its time you were introduced to teres major. This harder-to-find cut delivers an equally tender bite at a much more digestible and fajita-friendly price point. The beefy cut stands up well to marinades, making it a flavorful option for a fajita upgrade.
When shopping for your perfect skirt steak, the cut youre most likely to come across is the inner skirt steak. Yes, it turns out that not all cuts are created equal, and there is, in fact, a difference between an inside and outside skirt steak. While both cuts lend themselves to quick cooking over high heat, the outside skirt steak tends to be much more tender than the more highly utilized inner cut. The outside cut comes from the cows diaphragm, which has far less tough connective tissue than its counterpart. Either cut would make a mouthwatering fajita, but the outside cut is much harder to source and pricer due to its natural tenderness. For your next fajita night, you can just stick to the affordable inner skirt steak.
Born of necessity, the steak fajita as we know it was likely the invention of Mexican vaqueros and ranch hands working on Texas cattle ranches in the 1930s. The cowboys were often stuck with lesser cuts of beef, which they found to be perfectly delicious when seared over hot coals and stuffed into tortillas for an equally filling and, more importantly, portable meal.
Probably the most traditional cut for classic fajitas, skirt steak is an affordable option with great beefy flavor. Cut from just under the ribs, skirt steak is a fairly well-used muscle that can be tough if not treated properly. Luckily, a blend of marinating and high heat can easily render this meaty morsel fajita-worthy.
Cut from the lean shoulder of the cow, the lesser-known teres major enjoys all the tenderness of a filet mignon without the hefty price tag. The heavily used muscle gets much more blood flow than the filet, which leads to a richer, meatier flavor. While you may not be able to find this more unusual cut at the grocery store, an experienced local butcher should have no problem sourcing it for you — just trust that the final product is worth the extra effort.
FAJITA FEST: The 5 BEST Cuts of Beef for Fajitas (Traditional & Regional Favorites)
FAQ
What cut of meat is used for fajitas?
What is fajita cut called?
What is skirt steak called in grocery store?
What is another name for flank steak?
What is the best cut of beef for fajitas?
Traditionally, fajitas are made with skirt steak, a flavorful and affordable cut of beef. However, as fajitas have gained popularity, other cuts of beef have become popular choices as well. Flank steak, rump steak, and top sirloin are all great options for beef fajitas.
What kind of meat do you use for fajitas?
The key is to use a cut of meat that is tender and can be easily sliced and marinated for the best flavor and texture in the fajitas. When it comes to making delicious fajitas, understanding the different cuts of meat is crucial. The most popular choices for fajitas include beef, chicken, and shrimp.
What are the different types of fajitas?
When it comes to making delicious fajitas, understanding the different cuts of meat is crucial. The most popular choices for fajitas include beef, chicken, and shrimp. For beef fajitas, skirt steak is the traditional and go-to choice due to its rich, beefy flavor and tender texture when cooked properly.
Are beef fajitas tough?
The answer to this question depends on a few factors, such as the thickness of your beef, the type of cut you are using, and your personal preference. Beef fajitas are typically made with skirt steak or flank steak. These cuts of beef are lean and flavorful, but they can also be tough if cooked for too long.