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.

Cook the meat for 3 to 4 minutes per side until medium-rare. You may need to cut the steak in half and cook it in batches if your skillet isn't big enough. Remove the meat from the grill or pan to a cutting board and let it rest for 5 to 10 minutes before slicing against the grain into ½-inch strips.

Gather the ingredients. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat. Sometimes the grain is not straight across the whole piece of meat and can change direction several times, presenting a challenge.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

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.

Can you use McCormick fajita seasoning as a marinade? ›

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

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.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).

Fajita seasoning and taco seasoning are very similar, but not identical. The ratios of each individual spice tend to differ. Fajita seasoning often contains more cumin, while taco seasoning contains more chili powder. Our taco seasoning recipe includes coriander and does not contain paprika or chipotle.

There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender.

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.