Got any Tricks to Choose Beef for Fajitas?

Regular skirt steak is just fine. I usually souse vide then throw it on the flat grill with the veggies

Do you marinate the meat or just season it? What do you use for? I can never get that true fajita flavor. They always just taste like steak tacos to me.

quote:

---

Do you marinate the meat or just season it?

---

We marinate the beef for several hours in a Ziploc bag with air removed.

Depending on the quality of the meat we sometimes Jaccard it on two sides before marinating.

We love Claude's fajita marinade. Smack it a few times with a tenderizer, not to really flatten but to even out thickness a little and pound a little marinade way in there. Slicing it right should take care of the rest.

Ideal Market

Go to a Mexican grocery store and buy their marinated fajita steak

What is a good recipe. We are thinking about making some tomorrow.

You're overthinking this

This is close

Fajita Seasoning

Ingredients:

1 tablespoon ground chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt (preferably kosher)
1/2 teaspoon ground smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper or cayenne pepper (if you want extra heat)

Directions:

Marinade

Olive oil
Lime Juice
Seasoning

Use a 1-2 pound portion of flank steak
Mix Oil, Lime juice with seasoning and pour half over flank Steak in Zip Lock Bag.
Marinade in refrigerator for 1-2 hours.
Heat skillet to high heat
Oil skillet with 1 – 2 Tablespoons oil. It should smoke.
Place steak in skillet and sear until a crust forms on both sides.
Lower heat and add other half of marinade. Cook until most of the marinade had reduced away.

Rest meat for 10 minutes, then slice into strips.

While meat is resting:

Reduce heat in skillet to medium.
Sear 1 sliced bell pepper, 1 large sliced onion and 2 cloves garlic, minced. Add other half of marinade and cook until vegetables are tender.

Steam tortillas

serve with sour cream, sliced Avocados, and pinko de gallo

If you want consistency, switch to medium rare flat iron steak. It's the second most tender cut of beef according to the Warner-Bratzler shear force test and flavorful enough to handle being marinated.