Table of Contents
- Ingredients
- Step-by-Step Instructions
- Food Safety Guidelines
- FAQ: Common Questions About Beef Fajitas
Ingredients
- 1.5 lbs skirt steak or flank steak, sliced against the grain
- 3 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp cayenne pepper for heat
Step-by-Step Instructions
Marinate the Beef
- In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, pepper, and cayenne (if using).
- Add sliced steak to the marinade, ensuring all pieces are fully coated. Use a resealable bag or airtight container for best results.
- Refrigerate for 4-6 hours (or overnight for maximum tenderness). Do not exceed 24 hours as acid can break down the meat.
Cook the Fajitas
- Preheat a cast iron skillet or stainless steel pan over high heat until smoking hot.
- Remove meat from marinade (discard excess marinade) and pat dry with paper towels.
- Place meat in the hot skillet in a single layer. Do not overcrowd — cook in batches if needed.
- Sear for 2-3 minutes per side until internal temperature reaches 130-135°F (medium-rare) or 135-145°F (medium) as recommended by USDA.
- Transfer to a cutting board, tent with foil, and rest for 5 minutes before slicing against the grain.
Food Safety Guidelines
According to USDA food safety standards:
- Raw meat storage: Refrigerate at or below 40°F (4°C) and use within 2 days for marinated beef.
- Cooking temperatures: Beef must reach a minimum internal temperature of 145°F for medium-rare with a 3-minute rest period.
- Cooked storage: Cool completely within 2 hours, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months.
Type | Refrigerator | Freezer |
---|---|---|
Raw Marinated Beef | 1-2 days | 2-3 months |
Cooked Fajita Meat | 3-4 days | 2-3 months |
FAQ: Common Questions About Beef Fajitas
Q: What's the best cut of beef for fajitas?
A: Skirt steak or flank steak are traditional choices due to their flavor and ability to absorb marinades. Both respond well to high-heat cooking.
Q: Should I trim the fat before marinating?
A: Trim only excess fat. Some fat helps retain moisture and flavor during cooking.
Q: How long should I marinate beef for fajitas?
A: For best results, marinate for 4-6 hours. Overnight (up to 12 hours) yields the most tender results. Avoid marinating longer than 24 hours as acid can break down the meat.
Q: What temperature should I cook beef fajitas to?
A: Cook to an internal temperature of 130-135°F for medium-rare or 135-145°F for medium. Always use a meat thermometer for accuracy. USDA recommends a minimum of 145°F with a 3-minute rest.
Q: Why is my fajita meat tough even after marinating?
A: Common causes include overcooking, not slicing against the grain, or marinating too short a time. Skirt and flank steaks require proper technique to achieve tenderness.