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cooking mom is asking: (3 answers)
What cut of meat should I use for steak fajitas? TIA

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Last updated: Oct. 8, 2012 12:35 pm
Posted: Oct. 8, 2012 8:42 am
 
Answered by: Don
Oct. 8, 2012 8:45 am
Hi, Tend to use a bit expensive --- rib eye or sirloin sliced very thin. Can also use minute or cubed, similarly sliced. cheers.
Comments:
Cathy Myers
Oct. 8, 2012 8:51 am
I agree with Don. Rib eye is my first preference and then thinly sliced sirloin steak. Do not overcook or the beef will be tough.
 
Answered by: ibbz
Oct. 8, 2012 9:00 am
I like flank steak.
http://allrecipes.com/recipe/taqueria-style-tacos---carne-asada/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1
Comments:
PAMELA D. aPROpos of nothing
Oct. 8, 2012 9:16 am
Beef fajitas, skirt steak. Steak fajitas, thin cut top sirloin. Has good flavor, is juicy, not too fatty. Been wanting to try this recipe for a long time. http://cookingquest.wordpress.com/2009/06/06/grilled-skirt-steak-fajitas-with-a-dry-rub/
 
Don
Don
Oct. 8, 2012 9:30 am
Hi, flank I think is our minute. But recipe, try thsi. cheers. Mediterranean Style Mexican Fajitas 1lb/500g Chicken Breast or Minute/flank/Cube Steak cut into thin strips 1 Onion - chopped ½ Green Pepper - chopped ½ Red Pepper - chopped Handful of fresh Coriander (Cilantro) - torn 2tbsp Extra Virgin Olive Oil 12 Flour Tortillas 125g carton Sour Cream Marinade 3 or 4 cloves Garlic - finely chopped 6tbsp Red Wine; 3tbsp Worcestershire Sauce 1tsp dried Oregano ½tsp ground Cumin ½tsp Sugar 150ml fresh Lime Juice Optional - 80ml Tequila Optional - 1 Green/Red Chilli - Seeds removed or to taste for heat - finely chopped Mix all marinade together, add meat, cover and marinade in fridge min 1 to 2 hours or overnight if possible; Heat the oil in a large frying pan, add the onions and sauté on med/low heat for 5 minutes or so or until soft but not coloured; Add peppers, most of the coriander, meat and as much marinade you wish; Sauté until ready, about 5 to 8 minutes; Serve in dish garnished with rest of coriander, accompanied by hot tortilla wraps and sour cream 
http://allrecipes.com/personalrecipe/63363878/mediterranean-style-mexican-fajitas/detail.aspx
 
Answered by: Topaz1948
Oct. 8, 2012 9:19 am
Flank steak, cut on the diagonal in thin strips is what we've always used. They don't take long to cook and are nice and tender.
Comments:
Celeste
Oct. 8, 2012 10:02 am
Skirt steak, seared hot and fast, cut on the diagonal.
 
Cheepy
Oct. 8, 2012 12:35 pm
Skirt steak has the best flavor, just don't cook it past medium/medium rare. :o)
 
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