what kind of steak for fajitas

The best kinds of steak for fajitas are typically flank steak, skirt steak, and sirloin steak. Flank steak and skirt steak are the most traditional and popular options due to their beefy flavor and texture that works well when marinated and cooked quickly over high heat. Skirt steak has a rich flavor and is thin with long muscle fibers, so it should be sliced against the grain for tenderness. Flank steak is leaner and thicker but also benefits from marinating and slicing against the grain to avoid toughness. Sirloin steak, particularly top sirloin, is a good tender option that can be cooked quickly without extensive marinating. Other suitable cuts mentioned include top round steak, bavette, hanger steak, and flat iron steak, but flank, skirt, and sirloin are the most common and widely recommended choices for steak fajitas. Proper preparation, marinade, and slicing technique are key to achieving tender, flavorful fajitas regardless of the steak cut used.