Steak Fajita Soup Recipe (2024)

FAQs

What is the best steak for fajitas? ›

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person.

Marinate it with an acid the same way they do in the Mexican markets Lime juice Lemon Orange ect. The acid breaks the bonds between the connective tissue( skirt has as much as brisket) as well as adding flavor. Also slicing on the bias makes for a more tender chew. Using a jaccard will help you also.

Pound the steak to an even, thin thickness.

Even if your steak looks even already, you'll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.

Traditionally, skirt steak is what is used to make fajitas. However, other popular cuts of beef for fajitas are flank steak and sirloin steak.

It is generally not necessary to cut the steak before marinating it for fajitas. In fact, it's best to leave the steak whole so that it can absorb more of the marinade and remain tender while cooking.

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

For fajitas, you want to aim for thin, even strips of steak. This ensures faster and more consistent cooking. Use your sharp knife to slice the meat across the grain into strips that are around 1/4 to 1/2 inch thick.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

How do you keep fajitas warm for a party? ›

Wrap flour tortillas with foil and set aside. Get condiments ready. 4. Party time: One hour before serving place Pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.

Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas. It's also relatively affordable compared to top-of-the-line steaks like ribeye and New York strip.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

Good beef fajitas need to be cooked hot and fast, and that's the reason so many restaurants deliver them to the table sizzling on a cast-iron skillet. It's a dish that sells itself with the showmanship. Both flank and skirt steak can be extremely tough and are cut thin, so they respond well to a marinade.

In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants.

There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender.

Outside Skirt

Opposite the Inside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.