Fajitas are a popular Tex-Mex dish that typically consists of grilled steak or chicken, sliced and served with warm tortillas, guacamole, pico de gallo, cheese, and other toppings. But when it comes to the meat, what cut of steak is traditionally used to make authentic fajitas?
Skirt Steak
The traditional and most common cut of steak used for fajitas is skirt steak. Skirt steak comes from the diaphragm muscles of the cow. It is a long, thin cut of meat with a very intense beefy flavor. When marinated and grilled over high heat, skirt steak cooks up juicy and tender, slicing nicely against the grain. It can be easily seasoned with Tex-Mex spices and seamlessly pairs with the other flavors in fajitas.
Here are some key benefits of using skirt steak for fajitas:
- Traditional and authentic – Skirt steak has long been the standard cut used for fajitas in Texas and Mexico.
- Great flavor – Skirt steak has a rich, beefy flavor that intensifies when marinated and grilled.
- Affordable – Skirt steak is relatively inexpensive compared to premium cuts like ribeye or tenderloin.
- Lean and tender – When properly cooked, skirt steak is tender yet still lean.
- Easy to slice – Skirt steak’s long, thin shape makes it easy to slice against the grain.
Flank Steak
Flank steak is another common and suitable cut used for fajitas. The flank steak comes from the bottom abdominal area of the cow. It is a thin, flat cut that is very lean and flavorful. When marinated and grilled quickly over high heat, flank steak develops a nice char while staying tender. It can then be sliced against the grain into strips perfect for fajitas.
Here are some benefits of using flank steak for fajitas:
- Lean and flavorful – Flank steak is low in fat yet packed with beefy flavor.
- Affordable – Like skirt steak, flank steak offers an budget-friendly alternative to pricier cuts.
- Quick cooking – Flank steak cooks fast, developing a nice char while staying tender.
- Easy to slice – Long and flat, flank steak slices beautifully against the grain.
Skirt Steak vs Flank Steak
Both skirt and flank steak make excellent options for fajitas. Here is a comparison of the two cuts:
| Skirt Steak | Flank Steak |
|---|---|
| Comes from the diaphragm muscles | Comes from the bottom abdominal area |
| Long, thin shape | Flat, elongated shape |
| Very flavorful and beefy | Lean yet still flavorful |
| More marbled with fat | Very lean |
| Less expensive | Slightly more expensive |
Overall, skirt and flank steak are fairly interchangeable for fajitas. Skirt steak is considered more traditional and authentic, while flank steak offers a slightly leaner option. Either cut will make phenomenal fajitas when grilled up with Tex-Mex spices!
Other Cuts of Steak for Fajitas
While skirt and flank are the most common cuts, other steaks can also work well for fajitas. Some other good options include:
Hanger Steak
Hanger steak comes from the “hanging tender” diaphragm muscle. Like skirt steak, it has intense beefy flavor and similar texture when grilled up for fajitas.
Sirloin Flap Meat
Also called sirloin tip, flap meat is budget-friendly while still being fairly tender and flavorful. It can make great fajitas.
Tri-Tip
From the bottom sirloin, tri-tip is a small triangular cut that is lean, mean, and grill-ready. It has nice beefiness and texture for fajitas.
Top Round
Top round is quite lean but can work for fajitas if sliced thinly against the grain when grilling.
Chicken and Steak
Using a combo of flank steak and chicken breast or thigh meat also makes delicious fajitas with a mix of flavors and textures.
Tips for Cooking Skirt Steak for Fajitas
To end up with amazing fajitas, follow these tips when cooking skirt steak:
- Marinate the meat – A flavorful marinade is key. Use a mixture of oil, acidic ingredients like lime juice, and Tex-Mex spices.
- Cook over high heat – Get your grill or pan extremely hot. Skirt steak cooks fast so high heat helps it char and caramelize while staying juicy.
- Cook to medium-rare – Don’t overcook! Cook skirt steak to medium rare so it stays tender.
- Let it rest – Allow the meat to rest 5 minutes before slicing against the grain into thin strips.
- Slice against the grain – Slicing against the grain keeps the fajita meat fibers tender.
Conclusion
For authentic fajitas, skirt steak is considered the classic and best cut of steak to use. However, flank steak also performs admirably, providing a leaner option. Whichever cut you choose, marinating then grilling over high heat while slicing against the grain are the keys to perfection. Follow these simple tricks and you will be enjoying tasty steak fajitas in no time!