The best cuts of steak to use for fajitas are skirt steak, flank steak, and flat iron steak. These cuts are flavorful and lean, and they respond well to marinating, which helps tenderize them since they can be a bit tough otherwise
. Skirt steak is particularly popular because it cooks quickly and is easy to slice thinly against the grain, which is key to tender fajita strips
. Other good options include sirloin and rump steak, which are also used in some fajita recipes, though skirt and flank remain the traditional favorites
. When preparing, marinate the steak with ingredients like lime juice, olive oil, garlic, and spices to enhance flavor and tenderness
. In summary, for authentic and tender steak fajitas, skirt steak and flank steak are the top recommended cuts, with flat iron and sirloin as alternatives. Always marinate and slice thinly against the grain for the best results.
