What is the best type of meat to use for fajitas?

Question

I know skirt/flank steak is the usual, but always seems too fatty to me. Anything leaner I can use? I was thinking london broil; what do you think?

Answer 1

The key to a good fajita is a thin and fatty meat..something that can be cooked fast at a high temp..hence the flavor..a typical cut of london broil is too lean to be tender for the application..not enough fat...fat is what makes the beef in fajitas tender. skirt or flank is the only way to go.

Answer 2

Our experience with London Broil has been similar to other suggestions here. If the results you're getting with skirt/flank steak seem too fatty, you might try grilling these steaks more quickly over a hotter fire.

Many of the recipes we use for flank and skirt steak recommend grilling over a direct-high fire (400°F to 450°F or a 2 second hand count over charcoal). To make this adjustment in grilling time we use the cookout calculator at charcoalbob.com, and use the thickest part of the meat to do the calculation.

It also helps to use a marinade, which adds flavor, tendorizes the meat and helps to cook off the fat when grilling over high heat.

Hope this helps.

Answer 3

Most restaurants use a skirt/flank steak. You might want to trim the fat off of it first, although there usually is not much there. The important thing to remember with fajitas, regardless of your meat of choice, is to cut it thinly on a bias. This will keep it tender, and easy to cook in a small amount of time. Be sure to marinade after you cut the meat up.

Answer 4

Skirt steak is usually used because the grain runs long when cut on the bias so it is easier to chew. London broil will be too tough, by comparison.

Personally, I prefer chicken.

Answer 5

London broil is a cooking method, not a cut of beef. The cut is top round and is often labeled as London broil for some reason. Yes you can use top round but you'll want to slice it thinly and maybe pound it first (or have your butcher do it). Since it has less fat it won't taste as good, though.

Answer 6

While restaurants may use breast meat as there is more meat to them the thighs make the best fajitas.

Answer 7

I like chicken the best, however try grilled turkey breast. And shrimp is an excellent low fat option. If you can afford it try a fajita tasting party and cook and season several different lean meats and enjoy. Invite a few friends or family and make a night of it....

Answer 8

Yes....you're right..usually it is flank/skirt steak..but if you don't like that...sometimes you can use shrimp, chicken or pork...or if there is a local hispanic market near you...ask them if they have cecina...those are usually the types of meat used in fajitas!!

Answer 9

Actually, I prefer chicken fajitas. It's been my experience (both cooking at home and eating out) that most beef cuts that are commonly used for fajitas aren't tender enough. Unless you want to use filet mignon. Who would waste that on fajitas though?? :)

Answer 10

a nice flank steak