Steak Fajita Soup Recipe (2024)

FAQs

What is the best steak for steak fajitas? ›

You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person.

Your fajita meat should be sliced very thin and only across the grain of the cut. Always remove the membrane-like stuff and maybe make a couple of quick passes with a knife down the length of the meat, very shallow cuts. One of the quickest ways to ruin fajita skirt steaks or flank steak is to cut with the grain.

The simple answer is no, you do not cut fajita meat before marinating, and here's why: If you choose to cut your steak fajita meat before marinating it, it WILL pick up more marinade and therefore more “flavor”.

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.

Cut the steak for your fajitas against the grain

This will break them up and leave each slice of steak with only a thin bit of muscle instead of an unbroken, chewy mass running through the whole strip.

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.

Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas.

How do you keep fajitas warm for a party? ›

Wrap flour tortillas with foil and set aside. Get condiments ready. 4. Party time: One hour before serving place Pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol.

Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.

3 Key Steps for Faster, More Flavorful Fajitas

You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips. For the chicken breast, cutting across the meat's grain will make for more tender fajitas.

Pounding meat with a mallet is a surprisingly effective way to tenderize it. Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

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.

In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants. That's because restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors.

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.

In Mexico, the rib can be ordered as bone-in rib roasts or rib-eye steaks. They are typically grilled over high heat and served with salsa, rice, or other side dishes. The boneless rib eye steaks can also be used for carne asada, although chuck steak is still more desirable.