What's The Best Cut Of Steak For Sizzling Fajitas?

Knowing how to prepare these steak cuts is key

Both flank steak and skirt steak feature a prominent grain, which can lead to toughness and chewiness if not prepared properly. To ensure tenderness, it's crucial to slice against the grain, as this shortens the muscle fibers and creates a melt-in-your-mouth experience that's much easier to chew. These cuts naturally boast a rich beefy flavor due to their use in active muscle, but marinating them for a few hours enhances the taste for your fajitas. The loose muscle fibers in these cuts allow for better absorption of the marinade compared to fattier options, and their textured surfaces provide plenty of crevices for the marinade to penetrate.

Being thin, flank and skirt steaks cook quickly over high heat, requiring just a few minutes on each side to develop a crispy sear that locks in all the delicious juices. If you're making fajitas at home, consider using a blazing hot cast iron skillet to achieve restaurant-quality steak strips. Whether you're dining out and ordering steak fajitas or trying to make them yourself, flank or skirt steak is the ideal choice for perfectly sizzling fajitas every time.