Steak Fajita Soup Recipe (2024)

FAQs

What cut of meat is best for steak 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.

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 by breaking down its fibers. Even 30 minutes of marinade time makes a difference.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

The difference is in the way you cut the meat. Asada is the complete cut of meat, marinated and then grilled. Fajitas is the grilled cut of meat sliced into strips that are perfect for tacos. Chicken fajitas are made from grilled chicken breast sliced to fit your favorite tortilla concoction.

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.

Cut the steak for your fajitas against the grain

If you want tender bites of steak in your fajita, or pretty much anytime you cook the tougher, more affordable cuts like hanger and skirt steak that fajitas use, you want to slice your meat against the grain.

24 HRS prior to cooking I lay flat and squeeze half a lime over each piece, both sides. Then cover liberally with fiesta brand fajita seasoning on both sides. Roll them up and place the rolled up meat in a ziploc bag and refrigerate for 24 hrs.

We already know meat should be cut against the grain, but this couldn't be more true for skirt steak; its long muscle fibers will be incredibly chewy if not cut properly. To slice the steak, first cut each piece of skirt into a three-to-four-inch section with the grain.

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.

What kind of onion is good for fajitas? ›

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

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.

In contrast to taco meat, fajita meat is always cut into strips — you're not typically going to get shredded meat fajitas. The meat is also usually cooked with the vegetables (most commonly peppers and onions), as opposed to separately. It's also much rarer to see hard-shell fajitas.

The flour tortilla tends to be larger than corn tortillas. Due to flour tortilla's soft, fluffy, and more flexible texture, they are best used for fajitas, tacos, and burritos.

Classic Tex Mex, fajitas (pronounced fah-hee-tas) are typically made with grilled strips of skirt steak with onions and bell peppers and served with fresh tortillas, guacamole, sour cream, and salsa. You can make fajitas with steak or chicken, or even make it plain vegetarian.

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.

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.