Steak Fajitas Recipe (2024)

FAQs

What cut of steak do you use 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.

Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl. Stir in cayenne and black pepper until combined.

"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings."

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.

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.

Marinating

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

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.

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

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.

What makes fajita seasoning different from taco seasoning? ›

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.

Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.

Meat Cut: Carne asada is typically made with thinly sliced beef sirloin or ribeye [2]. On the other hand, beef fajitas are usually made with skirt or flank steak [2]. Marinade: Carne asada is known for its flavorful marinade, which often includes citrus juices, garlic, and spices [2].

Flank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

Fajita is a Tex–Mex, Texan–Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas.

In northern Mexico, fajitas are typically made with a cut of beef called arrachera, which is similar to skirt steak. The meat is marinated in a mixture of lime juice, garlic, and spices, and grilled over an open flame.

While fajitas are traditionally made with outside skirt—part of the diaphragm muscle of the steer—the cut is pretty much unavailable unless you work for a restaurant that special-orders it. At the butcher's or meat counter, you're far more likely to find inside skirt, which will do us just fine.