FOOD NEWS
The Best Steak Cut To Use For Your Next Fajita Night
By Julia Mullaney
Homemade steak fajitas are easy, but it all starts with choosing the right cut of steak. When making this tasty meal, you should go with either skirt steak or flank steak.
Both of these cuts are fairly thin, which makes them easy to marinate, quick to cook, and easy to slice. Be careful not to overcook these steaks since they're thinner cuts.
One of the big differences between flank steak and skirt steak is that the former is cut from near the cow's loin, while the latter comes from right below the chest.
Use skirt steak over flank steak for maximum tenderness. Add an acidic element to your marinade to break down the tough muscle fibers.
Marinating your fajita steak adds extra flavor and tenderness. You should marinate your steak overnight, but even one hour is long enough to enhance its flavor and texture.
Skirt or flank steak that has been properly marinated, cooked, and sliced against the grain melts in your mouth and complements the tender vegetables and cheese in your fajitas.
You want a good sear on the outside of your steak and a rare to medium-rare doneness in the center. Sear it in a cast iron skillet on medium-high heat for 2 to 5 minutes per side.