Sirloin Steak Fajita Roll-Ups Recipe (2024)

FAQs

Is sirloin steak good for fajitas? ›

But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!

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.

Flank steak, rump steak, or skirt steak are the best kinds of beef for fajitas. I chose to use flank steak because it does well with marinades and is typically a low-cost option. Beef Fajitas Seasoning.

How do you make fajitas tender? Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.

The simple answer is no, you do not cut fajita meat before marinating, and here's why: If you choose to cut your steak fajita meat before marinating it, it WILL pick up more marinade and therefore more “flavor”.

Sirloin will usually be more tender than falda but not nearly as flavorful*. Falda* is the cut traditionally used in fajitas.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

While it's possible to cook the steak as a whole strip, I find it better to slice it with the grain into five- to six-inch pieces, which are easier to handle on the grill.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

In Mexico, the rib can be ordered as bone-in rib roasts or rib-eye steaks. They are typically grilled over high heat and served with salsa, rice, or other side dishes. The boneless rib eye steaks can also be used for carne asada, although chuck steak is still more desirable.

What is the cheapest cut of 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.

Step 1: Choose the Right Onion

Red onions are known for their milder flavor and vibrant color, while yellow onions offer a natural sweetness that can pair well with spicier peppers. White onions have a more pungent flavor that can add intensity to your fajitas.

Also known as bavette, sirloin flap meat is a great alternative to skirt steak in many recipes. This cut of beef is flavorful, tender, and versatile, making it suitable for a variety of dishes.

The skirt steak (both the inside skirt and outside skirt) come from the plate, or the underside of the animal's chest. The flap steak hails from the sirloin, or the mid-back of the animal. Another difference: flap is more tender than the skirt steak, while the skirt steak offers a slightly more robust, beefier flavor.