Rib Eye Fajitas Recipe (2024)

FAQs

How do you cook fajita meat so it's tender? ›

Buy a tenderizing hammer and beat up that meat. Salt heavily and marinate it in some citric acid. This will break down the tendons in the meat. I've been cooking fajita on the grill and stove and can never get it to be as tender and soft as the fajita meat you get at the Mexican restaurants, but it never works out.

Steak: Flank steak is what's typically used for steak 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!

Fajitas for how many people? Six to eight ounces per person, raw weight, would be a pretty nice portion. Once you include sautéed onions and peppers into the mix, everyone could easily make three to four big fajitas.

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

If the ribeye is bone-in, use a small paring knife to cut the meat away from the bone. Once the ribeye steak is boneless (or if it started that way), slice the meat against the grain into slices, between 1/2 and 1 inch thick, depending on your preference.

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

Make your cuts perpendicular to it (this rule applies if you are making chicken fajitas too). Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even 30 minutes of marinade time makes a difference.

The key to really good, flavorful fajitas is searing the meat and vegetables over high heat so they get a smoky, charred flavor. That said, be certain to not overcrowd the pan so the ingredients sear vs steam. Work in batches and make sure the oil is smoking hot before searing each batch of chicken and vegetables.

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.

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.

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.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol. I would say you could be safe with three pounds.

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.

What Kind of Beef is Used for Fajitas? 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.