Steak Fajita Soup Recipe (2024)

FAQs

What cut of meat is best for steak fajitas? ›

Skirt Steak

What is this? This steak cut tends to have a heartier beef flavor than flank steak, making it a good option for tacos or fajitas with lots of ingredients that could overwhelm a milder steak. Use a marinade to tenderize the steak and add even more flavor before the cooking process.

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.

Meat contains high levels of iron, zinc, Vitamin B12, and of course, protein. Meat also provides the body with quality fats that help protect our body's organs and provide the body with insulation and energy. The meat used in Fajitas has many health benefits and is also very tasty.

It is generally not necessary to cut the steak before marinating it for fajitas. In fact, it's best to leave the steak whole so that it can absorb more of the marinade and remain tender while cooking.

Citrus: orange juice and lime juice tenderize the steak by breaking down the tough connective tissue. They also infuse the meat with bright floral tones characteristic of steak fajitas that complement the earthy seasonings.

In addition to a meat pounder, another popular meat-tenderizing tool is the Jaccard, a device that contains several blades that, when pressed against the surface of the meat, cut through the muscle fibers.

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.

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.

Steak: Flank steak is what's typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!

What is the healthiest way to eat fajitas? ›

Add in extra fresh veggies, such as peppers whilst cooking, then fresh tomatoes, lettuce and avocado when building your fajita to increase the nutrients. By making your own guacamole, salsa and refried beans you know exactly what has gone in to them with no added sugar or salt.

Fajitas are a good lower-cholesterol meal choice when eating at a Mexican restaurant, Collingwood says, because they are usually abundant in vegetables. Consider a side of black beans, too, since they are high in soluble fiber and can help lower cholesterol.

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.

Skirt steak is perfect for steak fajitas since it's a super beefy cut that's delicious when marinated and grilled. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut. The two muscles are the diaphragm muscle, called the outside skirt, and the transversus abdominis muscle, or inside skirt.

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.