What Cut of Beef Is Used for Steak Fajitas

Few meals garner the happy sighs of anticipation and the unbridled green-eyed of the rest of the table quite like a giant, sizzling plate of Beef Fajitas.

Strips of tender marinated steak, blistered peppers, and caramelized onions piled high into tortillas with all of your favorite Tex-Mex fixin's, fajitas are a total bear witness-off and super uncomplicated to brand at home.

Growing upwards, my family went out for Mexican food every Sunday.

Our love runs then deep, we make the Dark-green Chile Chicken Enchiladas for Christmas dinner (For real! And I accept an fifty-fifty meliorate version of that recipe in my cookbook).

Tender beef fajitas with cheese and avocado

We were budget-witting, which meant that I was only allowed to order the more expensive entrees with steak (like beef fajitas and Flank Steak Tacos) as a special treat.

I nonetheless think the server setting a hot, hissing plate of spicy beef enchiladas in front of me.

I felt like I'd won the lottery.

Steak fajitas are piece of cake to brand at home, even for the most beginning chefs.

With this tasty beef fajita recipe, yous can strike gold any night of the week!

How to Make Beef Fajitas

The two most important factors to making keen fajitas at dwelling house are:

Infuse the steak with flavor. The beefiness fajitas seasoning and marinade I've included hither take you covered.
To get the fajita meat tender. Hither'south what you demand to know.

Tricks to Tender Fajita Meat

If your beef fajitas are chewy, it is probable because you lot cut the steak in the wrong direction, or because you didn't give it time to properly marinade.

Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. Past looking closely at the steak, you'll exist able to see the management the grain is running. Make your cuts perpendicular to it (this rule applies if you are making chicken fajitas too).
Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat past breaking down its fibers. Even xxx minutes of marinade time makes a difference. Don't skip it!

Longer is non necessarily better when it comes to marinating meat.

Letting the beef sit too long in the acid will eventually cause it to intermission down too much and information technology will have a poor texture.
Generally, I find that y'all tin can marinate meat for up to 1 day with practiced results; iv to 6 hours is ideal.

The Ingredients

Steak. Tender, protein-packed flank steak works wonderfully for beef fajitas. It soaks upwardly the marinade and becomes incredibly juicy and flavorful.

What Kind of Beef is Used for Fajitas?

Flank steak, rump steak, or skirt steak are the all-time kinds of beefiness for fajitas. I chose to use flank steak because it does well with marinades and is typically a depression-cost selection.

Beef Fajitas Seasoning. Cumin, chili powder, chipotle chile pulverisation, lime zest and coriander are the undercover to that bold, eatery-worthy fajita flavor. The mixture is warm, earthy, and has the correct amount of spice.
Vegetables. A mixture of bell peppers and onions are the ideal veggies for fajitas. They develop scrumptious flavor, can easily be cut into long strips, and pair well with the beef.
Lime Juice. Adds brightness and zest to the marinade and helps to tenderize the fajita meat.
Dearest. Naturally sweetens the marinade and helps the steak caramelize every bit it cooks.
Worcestershire Sauce. For that umami goodness.

The Directions

Mix office of the spices together in a bowl with the lime zest.
Make shallow, diagonal cuts beyond the steak in two directions.

Beef fajitas seasoning over a piece of steak

Rub the spice mixture onto the steak, and place it in a ziptop bag.

Whisk the juice, oil, Worcestershire, and honey together.

Add the mixture to the bag and seal. Let marinade for at least 30 minutes. Remove the steak from the purse, and pat it dry.

Cook the steak in a cast-fe skillet over medium-high rut for 4 to half dozen minutes per side. Movement information technology to a cutting lath, and let it balance. Slice it across the grain.

Sauté the vegetables. Add the remaining spices and garlic. Serve equally desired and DIG IN!

Storage Tips

To Store. Air-condition beef and veggies in an airtight storage container for upwards to iii days.
To Reheat. Gently rewarm beefiness and veggies in a skillet on the stovetop over medium-low heat.
To Freeze. Freeze the beefiness and veggies in an airtight freezer-safe storage container for upward to 3 months. Permit thaw overnight in the refrigerator earlier reheating.

Meal Prep Tip

Cutting the vegetables up to i 24-hour interval in advance.
Marinade the steak the day earlier.

Leftover Ideas

Turn leftover beef fajitas into tasty nachos by serving them over tortilla fries with cheese and other toppings. For a fajita quesadilla, tuck leftovers into a tortilla with cheese. Or, enjoy your leftovers basin-fashion by serving them over a bed of Mexican Quinoa or the rice from this Mexican Chicken and Rice.

What to Serve with Beef Fajitas

Appetizers

Mexican Corn Dip

10 mins

Recommended Tools to Brand this Recipe

Cast Fe Skillet. My go-to for making beef fajitas.
Sharp Chef's Knife. A precipitous, good-quality knife will brand all the deviation.
Instant Read Thermometer. The all-time way to tell if your beefiness is cooked through.

The Best Cast Iron Skillet

This beautiful bandage iron skillet will terminal a lifetime! It'south heavy-duty and will have y'all from stovetop to oven to table.

Did you make this recipe?

Let me know what yous thought!

Go out a rating below in the comments and allow me know how you liked the recipe.

Don't sit on that winning lotto ticket—these tender beef fajitas hit the jackpot every time!

Frequently Asked Questions

How Tin can I Make this Recipe Gluten Free?

You lot can easily make these beef fajitas gluten gratuitous. Just brand sure to utilize a gluten-free Worcestershire sauce and corn tortillas.

Do I Have to Brand Beef Fajitas with a Bandage Atomic number 26 Skillet?

No, y'all do not have to make beef fajitas with a cast iron skillet. You can cook your beef fajitas using a similar large, sturdy skillet (brand certain it tin can handle medium-high heat) or an outdoor grill.

2 ½ teaspoons ground cumin divided
1 ½ teaspoons chili powder divided
i teaspoon chipotle chile pulverisation
ane teaspoon ground coriander
ane ½ teaspoons kosher common salt divided
1 ½ pounds flank steak or brim steak
2 medium limes zest and juice (about 1 ½ teaspoons zest and ¼ cup juice)
4 tablespoons extra-virgin olive oil divided
1 tablespoon Worcestershire sauce
1/2 tablespoon honey
ii cloves garlic minced (about 2 teaspoons)
2 red bell peppers seeded and cut into 1/4-inch strips
1 green bell pepper seeded and cut into 1/4-inch strips
ane big yellow onion halved and cutting into 1/4-inch strips

FOR SERVING:

Flour or corn tortillas
Chopped fresh cilantro
Sliced fresh avocado
Nonfat plain Greek yogurt or sour cream
Crumbled queso fresco or feta

In a minor bowl, identify two teaspoons cumin, 1 teaspoon chili powder, i teaspoon chipotle chile powder, coriander, and ane teaspoon common salt. Zest the 2 limes directly into a bowl, then stir to combine.
Place the steak on a cutting board. With a sharp pocketknife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Echo on the bottom side of the steak.
Rub the spice mix all over both sides of the steak, and then place in a sturdy ziptop bag.
In the same bowl y'all used for the spices (no need to rinse in betwixt), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and dearest.
Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at to the lowest degree 30 minutes or upward to i hour, or refrigerate for up to 1 mean solar day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come up to room temperature prior to cooking.
When ready to prepare the beefiness fajitas, remove the steak from the marinade, shaking off whatsoever excess. Pat very dry to ensure you get a nice sear.
To warm the tortillas, wrap them in foil and identify in a 300 degrees F oven while you cook the steak and vegetables.
Estrus 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-loftier heat. (If your skillet is not big plenty to cook the entire piece of steak, cut slice information technology in one-half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to six minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cut board, comprehend, and let rest for 10 minutes (the steak's temperature volition keep to rise equally it rests; DO Non skip resting or it will gustatory modality dry). Piece across the grain into thin (1/ii- to 3/4-inch) strips.
Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring oftentimes, until they soften and the onions brainstorm to plow golden, about viii minutes.
Reduce the heat to medium. Add the remaining 1/two teaspoon cumin, 1/2 teaspoon chili powder, and ane/2 teaspoon salt. Continue to melt until the vegetables completely soften and are starting to caramelize, virtually six to 8 minutes more.
Stir in the garlic and let melt 30 seconds, merely until fragrant. Remove the pan from the estrus.
To serve, arrange the meat slices on a large platter and drizzle any juices that have collected on the cutting board over the tiptop. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.

TO STORE: Refrigerate beef and veggies in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm beef and veggies in a skillet on the stovetop over medium-low oestrus.
TO FREEZE: Freeze the beefiness and veggies in an airtight freezer-safe storage container for upwardly to 3 months. Allow thaw overnight in the fridge before reheating.

Serving: 1 (of 4), without tortillas or toppings Calories: 446 kcal Carbohydrates: 21 g Poly peptide: 39 g Fat: 23 g Saturated Fat: 6 g Polyunsaturated Fat: 2 chiliad Monounsaturated Fat: fourteen grand Cholesterol: 102 mg Potassium: 1003 mg Fiber: 5 g Saccharide: ten one thousand Vitamin A: 2381 IU Vitamin C: 117 mg Calcium: 100 mg Atomic number 26: 5 mg

Bring together today and start saving your favorite recipes

Create an business relationship to easily save your favorite projects and tutorials.

More Tasty Beef Recipes

Wearisome Cooker

Crock Pot Pepper Steak

6 hrs 30 mins

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Besides Similar

Pastas

Pesto Pasta

25 mins

Hi, I'yard Erin Clarke, and I'm fearlessly dedicated to making healthy food that'south affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Acquire more about Erin

heyerthaterninew65.blogspot.com

Source: https://www.wellplated.com/beef-fajitas/