5 Tips for Homemade Steak Fajitas: Beef Steak Fajitas Recipe

Whether you're making fajitas for the first time or looking to spice up a family favorite, there are a few things you can do to make your fajitas stand out.

1. 1. Marinate the steak ahead of time. If you’re able to, marinating your steak ahead of time will make a big difference. Marinating allows the muscle fibers in the meat to soak up flavor before hitting the grill. Cut slits into the steak before marinating to allow the flavor to penetrate deeper into the meat.
2. 2. Do not overcook the steak. Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor.
3. 3. Slice thinly, against the grain. Cutting meat against the grain into thin strips shortens the muscle fibers, reducing the amount of work you have to do to chew them, and making even tough cuts taste tender.
4. 4. Use fresh tortillas. Homemade flour tortillas will take your fajitas to the next level. If using store-bought flour tortillas, warm them on a griddle or over the flame of a gas burner, and keep the tortillas warm by wrapping them in a clean kitchen towel. Use corn tortillas for a gluten-free alternative.
5. 5. Bring assembly to the dining table. Rather than assembling the fajitas in the kitchen, set out a toppings bar with grilled veggies, salsa, and cilantro so that everyone can choose their own toppings.

You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

• The flank primal is located directly under the loin and forms part of the cow’s abdominal muscles. Cuts from the flank tend to be lean and very tough, but flavorful when properly cooked. A flank steak’s coarse texture is good for soaking up marinades. Flank steak is best grilled quickly over high heat and sliced thinly against the grain or stir-fried.
• Skirt steak is a thin, flavorful cut from the diaphragm, located between the abdomen and chest. There are two types of skirt steak—inside skirt and the darker, more mineral-flavored outside skirt. Both skirt steaks are popular for high-heat cooking such as grilling and should always be sliced against the grain.