Best Beef For Fajitas


When it comes to the best beef for fajitas, you have a lot of options to choose from. And no option is wrong – remember that everyone has their own personal preference when it comes to the taste of their food. Sure, you can use any beef for fajitas, but there’s a better option. Thinly sliced beef is perfect for making fajitas.

Best Types of Steak for Fajitas

Hearing that sizzle as fajitas are served is part of the experience that makes eating them so appealing. But what really matters is the taste and having quality meat is the key.

Here are the six best cuts of steak to use the next time you’re ready to enjoy this one-of-a-kind dish.

1. Skirt Steak

Skirt Steak

Skirt steak is a great cut of meat to use for fajitas. In fact, it is generally the most common cut to use for this recipe.

This cut of meat is often confused with flank steak, and while they are similar, the skirt cut tends to be a bit juicier because of its marbled fat content.

This cut makes a great fajita because it can be thinly sliced.

When cooked, it becomes really juicy and is considered one of the more flavorful parts of the animal. Additionally, it soaks up marinades, making it even more delicious.

Preparation Tips

There are multiple ways to prepare this cut of meat, but grilling is one of the most popular methods.

  1. For perfectly juicy meat, it is best to grill the meat for around 4 to 5 minutes on each side. It will still be slightly pink in the middle and super tender.
  2. Letting it rest anywhere between 5 to 10 minutes will lock in the juices as well, making for a truly tasty bite.
  3. At this point, it can be thinly sliced and stacked on a tortilla with various fajita toppings.

2. Flank Steak

While flank is similar to skirt, this cut of beef can be delicious in a fajita as well.

Like the skirt cut, the flank can benefit from a good marinade. Many fajita marinade recipes are out there, and many of them can pair perfectly with a flank.

Just keep in mind that this cut of meat is a bit thicker and requires a little more cooking time. However, it is possible to cut the meat as thin as possible before cooking to help speed up the process.

Preparation Tips

This cut of beef can be cooked similarly to a skirt steak, but the best way to prepare it is by searing it in a hot skillet. This is always an excellent choice for a thicker cut of meat because it locks in a lot of flavors and caramelizes the outside of the steak.

It can also be pan-seared after it has been sliced into thinner pieces. However, this should be done at a little bit higher temperature to produce a juicer result. Cooking it for too long can make the meat too dry.

3. Hanger Steak


A hanger steak is a cut of beef that is from the cow’s upper belly. It is named so strangely because the meat “hangs” over the stomach area.

This popular cut of meat is known for its tenderness because the portion of the cow doesn’t experience a lot of movement. The price of this cut meat can be a little high depending on the specific market. However, it is totally worth it.

Much like the flank or skirt, hanger meat can soak in a marinade and be grilled up to perfection. It is considered a great piece of meat for a fajita because of the tenderness level. A great fajita benefits from tender meat that can be sliced into thin strips rather than being cut into chunks.

Pro Tip: Much like the preparation of other cuts of beef, perfect fajita meat should be cooked at a higher temperature for a shorter period of time to really achieve a flavorful bite. It is also important to cut against the grain or against the muscle fibers of the meat. This results in a perfect slice every time.

4. Sirloin Flap


This “flap” of meat is from the rear of the cow, near the bottom sirloin area. It is similar to the skirt meat in that it is longer and flatter in appearance.

While it has the appearance of the skirt cut of meat, it is most similar to a flank cut in terms of texture. If no flank or skirt is available, the sirloin flap is a perfectly acceptable alternative for whipping up some fajitas.

The flavor of the sirloin flap is said to be beefier than other beef cuts (with the exception of the skirt), which also makes it a delicious choice.

How to Make It Stand Out

The best way to prepare this meat for a fajita recipe is by using a dry rub. Dry rubs are suitable for cuts that are a little thicker because they help create a nice seasoning crust once cooked.

5. Flat Iron


The flat iron cut of beef is a less commonly used piece of meat for fajitas. However, it is possible to transform it into a delicious meal.

This cut of meat specifically comes from the shoulder area of the cow, which makes it a bit tougher than the other options on this list. However, fajita recipes are an excellent way to make tougher pieces of meat more flexible through thinly slicing, marinading, or dry rubbing them.

How to Prepare It Right

Flat iron meat, like most others, can be grilled, smoked, or pan-seared. For a fajita recipe, this cut of beef would benefit best from being grilled to a medium-rare (no more than 5 minutes per side). Additionally, it can be pounded with a meat mallet to help make the texture a little more tender and comparable to other cuts of meat.

6. London Broil


I bet you never expected this cut to make the list?

London broil is a variation of a flank steak and is basically the same cut of meat. However, the London broil is often marketed as its type of meat because it is a top round cut of beef compared to a flank cut of meat.

When it is a top-round portion of beef, it tends to be a lot tougher in texture. However, it can be used for a fajita recipe if it is prepared just right.

Steak Fajitas Recipe


Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite! 

Hey friends! I hope you are having a wonderful week so far!

Have you felt a little busier, a little more rushed and even a little too hot to spend a long time in the kitchen every evening making supper? Well, me too! Since Sam’s started back to school, I’ve been finishing up some things for my cookbook, and Bart’s been busy at work…so we’ve been burning candles at both ends!

So I just knew this Steak Fajita Recipe would be just the dish for time-crunched suppers! It is easy and delicious and is a life-saver on rushed nights like we all have from time to time! My Chicken Fajitas are another family favorite meal for times like this. Both are just as perfect on the weekends to serve family and friends for a casual meal everyone enjoys.

Steak Fajitas Recipe

I like to take this amazing steak fajitas recipe even a little further in the time-saving and easy-peasy department. I like to prep it the night before when I know I’m going to serve it the next day.

Ready for my tip?

How to Make Steak Fajitas with Meal Prep Tips:

My steak fajitas recipe is perfect for easy meal prep to make weeknight meals even easier!

To meal prep my steak fajitas, I slice my peppers and onion and make my marinade.

Then, I place the veggies in one bag, the steak in another bag, add this tasty marinade to each bag, then zip it all up tight and give it a shake.

Next, I put it all in the fridge to marinate in these delicious spices overnight!

It’s ready in minutes when I cook it for supper the next evening.

Can’t beat that for quick and easy!

Here’s my family favorite Steak Fajita Recipe. I hope it helps you with supper when you are short on time. Most of all, I hope you love it as much as we do!

Steak Fajitas Recipe







Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!

Ingredients  1x2x3x

  • ▢2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
  • ▢1 red pepper deseeded and sliced into thin strips
  • ▢1 green or yellow pepper deseeded and sliced into thin strips
  • ▢1 medium onion peeled and sliced into thin strips
  • ▢3 tablespoons olive oil
  • ▢1 tablespoon lime juice
  • ▢1/2 teaspoon chili powder
  • ▢1 teaspoon ground cumin
  • ▢pinch cayenne pepper
  • ▢1/2 teaspoon Kosher salt
  • ▢1/2 teaspoon fresh ground black pepper
  • ▢2 cloves garlic minced
  • ▢6-8 tortillas warmed


  • ▢sour cream
  • ▢Guacamole
  • ▢salsa


  • Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
  • Serve with warm tortillas and desired optional garnishes.

Beef Fajitas

Not just another grilled beef steak fajitas recipe…..made extra juicy and extra tasty with a wicked marinade! Clocking in at just 130 calories per taco, these are super easy, healthy, and made for summer grilling. PS I’ve also provided my faster recipe for those days when you don’t have time to marinate. 

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!

I’m going away tomorrow for a beach escape with my girlfriends and in usual form, I piped up straight away and said “bags taking care of the food!”.

No one complained. Everybody wants a proper break. Me? Relaxing = cobbling around in the kitchen with many mouths to feed. 

But it is, after all, a holiday, and I don’t plan to spend hours upon hours making complicated fussy things. Being summer in Sydney, the instant thought that came to mind was grilling. Then second to that?

Crowd pleaser. MEXICAN.

Hello Beef Fajitas. I had to do a trial run to make sure you really are good enough for my friends. YES you are. Especially because you’re so tasty and juicy from the yummy marinade. 

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!

PS Note the pink. Pink = perfectly cooked beef. No pink = overcooked beef. 

PPS Note the juices soaking into the wooden cutting board. Extra juicy from the marinade!

I don’t know about you, but when it comes to anything in taco/burrito/roll form, I always overstuff.

Self control issues. I can honestly say that I have NEVER bundled up a taco and thought “Oh, there’s room for more stuffing”.

You too?

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!

That photo above might look like a sensible amount, but here it is folded up.

See? I have no ability to judge the right amout.

Overstuffed taco. Again.

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!

Maybe it doesn’t LOOK overstuffed. But I can tell you that when I picked it up 2 seconds after I took that photo, it required both hands and when I took a bite, filling squirted out the other end. 

Slopping up taco filling from my plate with my hands (Cutlery?? What’s that??) is all part of the Mexican Fiesta experience in my books.

And honestly, when it comes to a fast midweek meal or feeding a crowd? These Fajitas. SO good. So easy.

Go wild with the fixings. Don’t hold back. But I promise you, even if you forgo all the fixings, the BEEF is so juicy and full of flavour, you won’t miss them. – Nagi x

Beef Fajitas - Made extra juicy and extra tasty with a wicked marinade!

Beef Fajitas

 Prep: 15 mins

 Cook: 15 mins

 Total: 30 mins

 BBQ, Dinner


5 from 14 votes


Tap or hover to scale

Beef Fajitas made extra juicy and extra tasty with a wicked marinade that tenderises and flavours the beef! But if you don’t have time to marinade, see Note 7 for a faster version.


  • ▢1 lb / 500g beef steak (rump and skirt are ideal) (Note 1)
  • ▢4 tbsp / 1/4 cup orange juice , fresh (1 orange)
  • ▢2 tbsp lime juice
  • ▢2 garlic cloves , minced
  • ▢1/2 tsp cumin powder
  • ▢1/2 tsp coriander powder
  • ▢1/2 tsp onion powder (optional)
  • ▢1 tsp chipotle powder (Note 2)
  • ▢1/2 tsp salt
  • ▢Black pepper


  • ▢2 – 3 tbsp oil
  • ▢2 bell peppers/capsicum , sliced (Note 3)
  • ▢1 large onion , halved and sliced (brown, yellow, white)
  • ▢Salt and pepper


  • ▢12 tortillas , small
  • ▢Avocado
  • ▢Cilantro/coriander
  • ▢Sour cream
  • ▢Lime wedges
  • ▢Tomatoes , sliced, or Pico de gallo


  • Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
  • Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
  • Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
  • Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
  • Remove beef onto a plate and cover loosely with foil.
  • Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
  • Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
  • Slice beef thinly against the grain (Note 5).
  • Serve with warmed tortillas and fixings of choice. (Note 6)

Recipe Notes:

1. You can use any cut of beef suitable for grilling. I love using rump and skirt steak. Skirt steak in Australia is “up and coming”, not mainstream, and I find that many butchers/supermarkets cut them too thinly, which is why I usually make this with rump. 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.

2. Chipotle Powder can be annoyingly hard to find in Australia…still! When I find it, I stock up.  If you can’t find it, never fear! You can achieve a similar flavour with: 3/4 tsp SMOKED paprika powder (available at supermarkets) and 1/4 tsp cayenne pepper.

3. I like to use a mix of red, yellow and green capsicums – just for extra vibrant colour!

4. The question of how long to cook steak is like asking how long is a piece of string!  On a stinking hot skillet with a steak that is 1.5cm / 3/5″ thick (per photos in this recipe), I cook each side for 1 1/2 minutes for medium rare. Remember – the beef will continue to cook while resting! It is safer to cook it under than over. If you slice it and find it is rarer than you want, it’s easy to pop back into the skillet. But you can’t undo overcooked steak!

5. To SLICE the beef, place it in front of you and notice the direction the fibres are going. Then cut 90 degrees THROUGH the fibres. This will yield the most tender slices of beef. This is especially important if you are using skirt steak!

6. Fixings take it to the next level but the beef is so juicy, I’m honestly happy eating this without any. But for really quick fixings, I just use slices of avocado and tomato. If I feel like making more of an effort, I make the following (shown in the photos):
– Avocado: Dice and toss with lime juice, olive oil, salt, pepper, chopped cilantro/coriander, and finely chopped chilli.

7. If you don’t have time to MARINATE, just rub the beef with a spice mix as follows then cook: 1/2 tsp chipotle powder, 1/4 tsp garlic powder, 1/8 tsp EACH smoked paprika, cumin and coriander powder, 1/4 tsp dried oregano, 1/4 tsp salt, black pepper. Rub it on and set aside for 5 to 10 minutes. This will yield a fairly thick spice rub crust that will add loads of flavour to compensate for not marinating. Then follow the recipe. But note: If using skirt steak, the beef will not be as tender because the OJ and lime tenderise the beef. Not as important for more tender cuts of beef like rump, scotch fillet etc, but it makes quite a difference with skirt steak!

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