Do you cut fajita meat before cooking?

Can you slice skirt steak before cooking?

You might not reach for this cut because you’re probably used to buying more familiar types of steak. But skirt steak is a big treat when you cook it right. Sear or grill it quickly, slice it thin, and you’ll have a lean, juicy steak with plenty of flavor.

How do you keep fajita meat tender?

Opt for equal parts oil to acid — for oil, use vegetable, olive or grapeseed. The oil helps the spices and garlic in the marinade adhere to the beef and promotes even cooking. Add a splash of soy sauce, instead of salt, to the marinade because it contains enzymes that help make the meat more tender.

How thick should fajita meat be cut?

The most important factor in whether or not your fajitas have a tender bite to them is how you slice them. Whether you are working with flank or skirt steak, it is of the utmost importance that you slice the beef against the grain. You’ll also want to cut the meat as thin as possible, right around a 1/2″ thick.

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