Steak Fajitas Recipe (2024)

FAQs

What is the best steak for 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.

Fajitas for how many people? Six to eight ounces per person, raw weight, would be a pretty nice portion. Once you include sautéed onions and peppers into the mix, everyone could easily make three to four big fajitas. Three to four big fajitas is plenty of food.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

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.

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.

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings."

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

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. I would say you could be safe with three pounds.

How many pounds of fajita for 6 people? ›

I'd say half a pound a person. People tend to eat a little bigger at family events and if you family is like mine, you'll probably have some big eaters. While I generally think 1/4-1/3 pound would be appropriate for a regular dinner, I think upping it to 1/2 pound would be a good idea.

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Skirt Steak

Like other steaks best for tacos and fajitas, this one should have plenty of time to cook on low heat slowly, allowing its fibers to break down over time.

Flank steak, very popular, particularly up north, where they don't get a lot of skirt steaks. Flat meat is also very popular as a fajita meat. It's also called sirloin fajitas. Some places call it a bave.

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.