Sirloin Steak Fajita Roll-Ups Recipe (2024)

FAQs

Is sirloin tender steak good for fajitas? ›

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!

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.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.

"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings."

It's then as simple as slicing through those lines after the steak is cooked. If you are using a more tender cut for your fajitas, those lines aren't as visible, but you also won't need to worry about slicing against the grain as much either.

When it's time to cut the steak, you'll want to slice it against the grain. This means cutting perpendicular to the natural lines or muscle fibers of the meat. Slicing against the grain ensures that each bite of your taco is tender and easy to chew.

How do you make fajitas tender? Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.

Falda – Flank

This cut is near the beef groin. Its fat content and tenderness have made it a prime choice in Mexico. This is a soft boneless cut to fry on a pan or grill. It has a lot of fat and if you go to a grilling, it's the one piece you can't miss out on.

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.

What is fajita marinade made of? ›

Whisk water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring together in a bowl. Stir in cayenne and black pepper until combined.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

But I love the flavour of skirt steak for fajitas. And it's an ideal cut because it's (usually) pretty good value and benefits from the tenderising from the marinade.

The top sirloin is a lean, thick cut of steak with a bold, beefy flavor that lends itself well to marinades and sauces. Top sirloin steak is a versatile cut but when cooked wrong it can be result in a tough and chewy bite. The important thing is to not overcook the top sirloin.

Also known as bavette, sirloin flap meat is a great alternative to skirt steak in many recipes. This cut of beef is flavorful, tender, and versatile, making it suitable for a variety of dishes.

The skirt steak (both the inside skirt and outside skirt) come from the plate, or the underside of the animal's chest. The flap steak hails from the sirloin, or the mid-back of the animal. Another difference: flap is more tender than the skirt steak, while the skirt steak offers a slightly more robust, beefier flavor.