Sirloin Steak Fajita Roll-Ups Recipe (2024)

FAQs

Is sirloin tender steak good for fajitas? ›

Steak: Flank steak is what's typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!

Cut the Beef Against the Grain.

Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. Make your cuts perpendicular to it (this rule applies if you are making chicken fajitas too).

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.

As long as the sirloin is not overcooked, it will still be tender and juicy.

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

What cut of steak do Mexicans use? ›

The short loin is often considered one of the most tender Mexican beef cuts. It's found on the front part of the loin primal cut and features numerous varieties that are also some of the most desirable parts of the animal. These include tenderloin, strip loin, porterhouse, and T-bone steaks.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

1In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat.

Flank is a pretty tender meat. Definitely shouldn't be slow cooked. I would reserve that type of cooking for tough cuts like short rib, chuck or eye round. Unless you like well done flank steak.

Also known as bavette, sirloin flap meat is a great alternative to skirt steak in many recipes. This cut of beef is flavorful, tender, and versatile, making it suitable for a variety of dishes.

The skirt steak (both the inside skirt and outside skirt) come from the plate, or the underside of the animal's chest. The flap steak hails from the sirloin, or the mid-back of the animal. Another difference: flap is more tender than the skirt steak, while the skirt steak offers a slightly more robust, beefier flavor.