![]() ![]() Whisk together the marinade ingredients in a large bowl. Please see the recipe card for exact ingredient amounts. The basic steps for making steak fajitas are simple to follow. Marinate it well and slice thin for best results. However, this lean cut of meat has incredible flavor. Skirt Steak – The toughest of the three, this cut is from the diaphragm muscle and has a fibrous texture.It’s incredibly flavorful, due to the higher amounts of fat marbling throughout. Flat Iron Steak– Located in the shoulder of the cow, this is a very tender portion of the cow.Make sure to slice flank steaks against the grain. It comes from the lower chest and abdominal muscles of the cow. Flank Steak – This cut of meat is very lean, which means it is also on the tougher side.There are a few different types of steak that are best to use when making beef fajitas: ![]() Definitely the best citrus to use, but lemon or orange juice can also be substituted. Seemingly insignificant, but this gives a TON of flavor! Make sure you look for a gluten-free variety if you are Celiac as some may have hidden wheat. Gluten-free soy sauce, or Tamari sauce, have both been tested in this recipe. This gives the perfect saltiness and umami flavor. Pure maple syrup, agave nectar, or even a reduced amount of liquid stevia extract can be used as well. Homemade taco seasoning is the best and is what was used in this recipe, but store bought will also work if you’re pressed for time. Feel free to add in some mushrooms, zucchini, or squash, too! The classic bell pepper and onion combo is my go-to. ![]() Make sure you get a cut that is no thicker than 1-inch for the best results. You can use any cut of meat including flank, skirt, and flat iron. A huge determinant of how tender or tough the fajitas will come out. The simple ingredients you need to make these steak fajitas include: ![]()
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