The Best Meat for Beef Fajitas: Skirt Steak, Flank Steak or…?

As a Tex-Mex food lover, I adore a sizzling platter of beef fajitas. That mix of grilled, juicy steak with sweet onions and peppers wrapped in a warm tortilla is just perfection. But when it comes to making my own fajitas at home, I always wondered – what is the best cut of meat to use for beef fajitas?

I did some digging around to find the ideal type of steak to deliver maximum flavor and tenderness for fajitas Here’s the lowdown on the top contenders – skirt steak, flank steak, hanger steak, even sirloin or tenderloin Keep reading to learn which cuts make the perfect beef for fajitas, and how to choose the right one for your taste and budget.

Skirt Steak – The Traditional Choice

If you want the most authentic, classic fajita flavor, go with skirt steak. This long, thin cut comes from the plate section of the cow, near the diaphragm. Sometimes labeled as fajita meat, it’s the traditional choice for making beef fajitas.

Skirt steak has a bold beefy taste and gets very tender when marinated and quickly seared or grilled It has visible longitudinal grain, so it’s important to slice it across the grain when cooking. One downside – skirt steak has quite a bit of gristle running through it that needs to be trimmed

Given its popularity for fajitas skirt steak can cost a bit more per pound than other cuts. But a little goes a long way since fajitas are usually served in smaller portions. If you want that true Tex-Mex taste skirt steak is your best bet.

Flank Steak – A Leaner Alternative

Flank steak comes from the underside of the cow and is very lean and flavorful. It has a more consistent texture than skirt steak, with barely any gristle. Many cooks reach for flank steak as their fajita meat of choice since it soaks up marinades well.

One advantage of flank steak over skirt is that you don’t have to trim it excessively. Just slice off any outer fat or membranes. With its leanness, flank steak can end up slightly chewy if overcooked. Be sure to slice it thin across the grain after cooking.

Flank steak is usually a few dollars cheaper per pound than skirt steak. It’s readily available at most grocery stores too. If you want tender, juicy fajita meat without breaking the bank, flank is a great option.

Hanger Steak – A Tastier But Trickier Cut

Hanger steak is a lesser known cut that comes from near the last rib of the cow. Sometimes called “butcher’s steak”, it packs tons of flavor similar to skirt steak due to its loose grain and high muscle use. Since it hangs down near the organs, it has a rich taste.

The downside to hanger steak is that it’s an awkwardly shaped cut with a tough, sinewy membrane that must be removed. It can also vary wildly in tenderness. But if you get a high-quality piece, trim it carefully and marinate it well, hanger steak makes fabulous fajitas with deep flavor. It’s definitely worth trying!

Sirloin or Tenderloin – When You Want Extra Tenderness

Craving ultra tender beef for your fajitas? Opt for cuts like sirloin or tenderloin, taken from the rear back and center of the cow. Filet mignon is essentially a tenderloin steak. While these cuts are naturally tender, they can lack the bold beefiness ideal for fajitas.

Make sure to marinate sirloin or tenderloin well to ramp up the flavor. Their tenderness means you don’t have to slice them against the grain quite as carefully either. Just don’t overcook them or they’ll get tough and chewy! These premium cuts cost more too.

Tips for Cooking the Perfect Fajita Meat

To make the most of whichever cut you choose, follow these tips for flavorful, tender fajita meat:

• Pound steak thin to shorten cooking time.

• Marinate for 1-2 hours (or overnight) in citrus, oil, cumin and peppers.

• Get a good char on the meat over high heat.

• Let steak rest for 5 minutes after cooking.

• Always slice across the grain for tenderness.

• Cook any vegetables after meat is done.

• Warm tortillas briefly before serving.

• Have plenty of toppings like guacamole and salsa!

The beauty of fajitas is that you can customize them to suit your budget and preferences. Skirt and flank steak offer classic Tex-Mex flavor, while premium cuts like tenderloin provide extra tenderness. Just remember to slice any steak thin against the grain.

What’s your go-to meat for making beef fajitas? I’d love to hear your favorite recipe and tips in the comments! Now I’m getting hungry just thinking about sizzling fajitas fresh off the grill. Time to fire up the skillet with my favorite marinated steak and fixings. ¡Buen provecho!