To get this, we slice the flank steak into thin strips and marinate. To make our fajitas the very best, we want a steak that’s loaded with flavor, and that’s also tender and easy to chew. Flank steak is definitely my favorite to use for this recipe. You can even use top sirloin or filet mignon, but then we start getting pretty pricey. Skirt steak is a fantastic option and is commonly use in fajita recipes all the time. Skirt steak is also very popular for steak fajitas. It’s lean, but has just the right amount of fat to keep the meat tender and juicy, especially with a quick cooking method such as this. My favorite meat to use for steak fajitas is flank steak. TIP: Slicing is key, go against the grain and slice it really thin, this will give it a melt in your mouth feel and makes it super easy to bite through.What is the best steak to use for fajitas? I will often use a instant read thermometer and shoot for 125 degrees, then pull it off the grill and let it rest. For medium rare about 5 minutes per side should do it. If using a gas grill, heat it up on high and turn it down to low when you put the steak on. Flip the meat a few times while its marinating. Let is marinate for at least 30 minutes up to 4 hours. Pour the marinade over the beef in a non-reactive dish or a plastic zip bag. If you want grilled peppers and onions to go with check out my recipe for grilled vegetables.įor the marinade just combine the tequila, limes, cilantro, garlic and oil, and whisk it together Tequila lime marinade The beauty of fajitas is that everyone can add whatever they like as toppings, making everyone happy. It takes a few minutes to make the marinade and 10 minutes on the grill. I strongly recommend to use a Flat Iron steak for this recipe if you can get it. Here’s a new twist for “Taco Tuesday.” These grilled tequila lime beef fajitas are a huge hit in our house and great when having a few friends over.

Marinade for flat iron steak fajitas