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What kind of meat do restaurants use for fajitas?

What kind of meat do restaurants use for fajitas?

Classic fajitas are typically made with skirt steak, however, they can be also made with flank steak (or even chicken). Both cuts of meat need to be marinated in order to tenderize the meat and add flavor. COOKING. Once the meat has been marinated, pat it dry and heat up a large skillet.

What is the best cut of steak for fajitas?

Skirt steak
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. Featured in: Give Fajitas, A Tex Mex Classic, The Treatment They Deserve.

Should you cut steak before cooking fajitas?

Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor. 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.

How do you get characters on fajitas?

  1. Step 1: Marinate the Meat. The first step for making killer fajitas is to marinate your meat.
  2. Step 2: Saute the Veggies. In a large cast-iron skillet, saute the peppers and onions in remaining oil until crisp-tender.
  3. Step 3: Get Ready to Sizzle. Drain the chicken, discarding marinade.
  4. Step 4: Serve as Desired.

How do you keep fajita meat tender?

Tricks to Tender Fajita Meat

  1. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you’ll be able to see the direction the grain is running.
  2. Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.

Is there another name for skirt steak?

Other names for flank steak include London broil and skirt steak, which is actually a different cut (more on that in a moment). This cut of steak comes from the abdominal muscles of the animal, right behind its chest. As you’d expect from that muscle-y area, the meat can be somewhat chewier than other steaks.