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Which beef cut for fajitas?


rhino
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Which cut of beef do you usually use when grilling for fajitas? I prefer the skirt steak, but that's getting too pricey for the crap of cut it really is, no?

 

While I have your attention, what marinades do you use for either beef or chicken grilling, for fajitas?

 

TIA.

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Which cut of beef do you usually use when grilling for fajitas? I prefer the skirt steak, but that's getting too pricey for the crap of cut it really is, no?

 

While I have your attention, what marinades do you use for either beef or chicken grilling, for fajitas?

 

TIA.

 

 

I'd go with Top Sirloin or Flank steak.

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Flank steak, no doubt. Skirt is often substituted, but as it is a thicker cut of meat you won't get traditional fajita flavors.

 

Little lime, little tequila (can way overpower if you use too much), cumin, paprika, cayanne, and sometimes I cheat by going to the local Mexican Mart and buying some generic mexican fajita rub. Truth be told, those with the rub are usually the best. Guess I don't have that down yet.

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  • 3 years later...
flank and skirt.

 

 

garlic: 1-2 cloves, minced

lime juice: 3 oz

orange juice: 1-2 oz

tequila: 2 oz

chili powder: 1 tsp

cayenne: 1 tsp

cumin: 1/4 tsp

br. sugar: 1 1/2 tsp

cilantro: 1/8 c chopped

oil: 12 oz

 

 

i am swamped at work and just got back from some outpatient surgery.........

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Superior Bar and Grill in Shreveport, LA. The Best! I will not eat fajitas or even mexican food anywhere else. Fajita De Loma is a prime beef tenderloin and a Crazy Javier is a Prime sirloin (about the shape of a baseball and only served med rare). They use flank for their signature house beef fajitas. I'm telling you, they are above the rest. There are 3 other locations in Louisiana but I have only been to the Shreveport location.

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  • 2 months later...
  • 2 weeks later...

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