Fajitas are a staple of Mexican and Tex-Mex cuisines, offering vibrant flavors and sizzling presentations that everyone loves. When it comes to making the perfect steak fajitas, two primary cuts of meat are often used: skirt steak and flank steak. While both cuts have their merits, understanding the key differences between them can help you achieve the best results for your fajita night. This post explores the characteristics and cooking methods for each cut and offers tips for maximizing flavor and texture.
Try my recipes for The Best Fajitas Made with Wagyu Skirt Steak and Grilled Carne Asada.
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Key Differences Between Skirt Steak and Flank Steak
Skirt steak and flank steak are the most popular cuts of meat used for making fajitas. Both are flat cuts that come from the abdominal area of the cow, but their texture and flavor differ significantly due to their thickness, grain structure and fat content. Skirt steak is a thinner and fattier cut with more marbling while flank steak is a leaner and thicker cut. Let’s take a closer look at each cut of beef.
Skirt Steak
Skirt steak is cut from the diaphragm muscle of the cow, known as the inside or outside skirt. It is a thin cut with a lot of connective tissue and an intensely beefy flavor. It also has a lot of intramuscular fat which contributes to its rich, buttery taste. Skirt steak has coarse grain structure with long muscle fibers that can make if tough if not cut into narrow strips across the grain. Because skirt steak is thin, it cooks quickly and can easily be overdone if not watched carefully. A citrus-based marinade will help skirt steak become tender and juicy.
There are two varieties of skirt steak available. Inside skirt steak, located closer to the rib cage, tends to be thicker and is well-suited for grilling. Outside skirt steak is thinner and cooks very quickly. There is a good chance that you will never find outside skirt steak at your local grocery store or butcher shop. Nearly all of it is purchased by commercial kitchens and restaurants. The skirt steak that you find will most likely be inside skirt steak.
Flank Steak
Flank steak comes from the lower abdominal area of the cow, slightly below the ribcage. It lacks the marbling of skirt steak and is leaner cut with a milder flavor. Flank steak has shorter muscle fibers and is tender when properly prepared and sliced correctly. Flank steak is a thicker cut and can handle slightly longer cooking times without drying out. Because flank steak is thicker than skirt steak, the resulting fajita meat with also be thicker. It is also well-suited for grilling but will take longer to cook. Like skirt steak, flank steak needs to be tenderized in a citrus marinade.
Best Way to Prepare Steak for Fajitas
Whether you choose skirt steak or flank steak, proper preparation is key to achieving tender, flavorful steak fajitas.
Marinade
A good fajita marinade not only enhances flavor but also tenderizes the meat. Here’s a terrific fajitas marinade recipe:
- Lime juice
- Orange juice
- Olive oil
- Fresh garlic
- Kosher salt
- Chili powder
- Ground cumin
- Ground coriander
- Freshly ground black pepper
The acid from the lime juice helps break down tough fibers. See the recipe card for details.
Cooking Methods
Both cuts of steak do well with high-heat cooking methods, such as grilling or searing in a cast-iron skillet.
Grilling
Configure your grill for direct, medium-high heat. For skirt steak, grill for 2-3 minutes per side. Flank steak will take a little longer, about 3-5 minutes per side, depending on thickness. Cooking over charcoal enhances the flavor of both cuts.
Cast-Iron or Griddle Cooking
Heat a large cast-iron skillet over medium-high heat for 10-15 minutes. Add vegetable oil and sear the steak for the same duration as grilling. While this method ensures a good sear, the acid in the marinade can also ruin the seasoning on your cast-iron skillet. I prefer to cook marinated meat over direct heat in a Kamado Joe, on a cast-iron griddle inside in a Kamado Joe or on a Blackstone griddle.
Internal Temperature
Use a meat thermometer to check the internal temperature of flank steak:
- Rare: 125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
It’s difficult to measure the internal temperature skirt steak because it’s so thin. Just cook as outlined above and it will be fine. Avoid overcooking, as both cuts can become tough if cooked beyond medium.
Rest and Slice
After cooking, place the steak on a cutting board, tent it with aluminum foil and let it rest for 5 minutes to allow the juices to redistribute. Use a sharp knife to slice the steak into thin strips against the grain to maximize tenderness.
Building the Perfect Steak Fajitas
While the steak is resting, warm some soft flour tortillas in a skillet or wrap them in foil and heat them in the oven. Fresh, homemade corn tortillas are also a good option.
Sauté slices of onion, red bell pepper and poblano peppers on a hot griddle or skillet with a little vegetable oil for about 5 minutes until tender and slightly caramelized. Season with a pinch of salt and freshly-ground black pepper.
Classic fajita toppings include pico de gallo, sour cream and guacamole. Serve with Mexican rice or cilantro lime rice and black or refried beans.
Top Tip
Buy the best grade of beef available. In Austin, TX my local market carries Wagyu skirt steak that is my preferred cut for fajitas. Pat the steak dry with paper towels prior to cooking to ensure a good sear.
Final Thoughts
The choice between skirt steak and flank steak comes down to personal preference and the type of fajitas you want to make. If you’re looking for an intensely beefy flavor and don’t mind a little bit of extra chewiness, skirt steak is a good choice. For a milder taste that’s easier to chew, flank steak is your best bet. Either way, both cuts of steak deliver great flavor and texture when prepared correctly. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Grilled Wagyu Steak Fajitas Recipe
Equipment
- Outdoor grill gas or charcoal
Ingredients
Marinade
- 2 limes juiced
- ½ cup orange juice
- ½ cup olive oil
- ¼ cup fresh cilantro chopped
- 2 cloves garlic chopped
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 ½ pounds skirt steak
Fajitas
- 1 red bell pepper seeded and cut into ¼" strips
- 1 poblano pepper seeded and cut into ¼" strips
- 1 yellow onion cut into ½" strips
- 12 flour tortillas
- ½ cup pico de gallo
- ½ cup sour cream
- 2 limes cut into wedges
Instructions
- Pat the skirt steak dry with paper towels and remove any extra fat.
- Prepare a fajita marinade by combining lime juice, olive oil, orange juice, garlic, chili powder, black pepper, cumin, coriander, salt and cilantro in a blender and blend until smooth. Remove ¼ cup of the marinade and pour the rest in a resealable plastic bag or shallow dish. Add the skirt steak to the marinade, ensuring it's fully coated, and let it marinate for at least 2 hours in the refrigerator.
- Preheat a grill to medium-high heat.
- Cook the steak 2-3 minutes per side, to an internal temperature of about 130°F for medium-rare, depending on the thickness of the steak. For the best results, hotter is better. Aim for a quick sear to lock in the juices while maintaining the tender interior. Don’t overcook it.
- After cooking, transfer the steak to a cutting board and let it rest for about 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring juicy and flavorful fajitas.
- While the steak is resting, cook the onions, red bell pepper and poblano pepper on a hot griddle or skillet with a little vegetable oil for about 6 minutes.
- Once rested, slice the steak across the grain into thin strips, about ¼” wide. Cutting across the grain shortens the muscle fibers, resulting in more tender meat. Finish the steak strips on the hot griddle or skillet alongside the vegetables for 2 additional minutes.
- Warm the tortillas on the griddle or in a skillet for 5-10 seconds on each side. Then, fill each warm tortilla with a generous portion of sliced steak, along with sautéed onions, red bell peppers and poblano peppers.
- Top with a drizzle of the reserved marinade and your favorite garnishes, such as Pico de Gallo, Mexican Crema or sour cream, and fresh cilantro. Serve with Mexican rice and black or refried beans for a satisfying meal.
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