Fajitas are a combination of grilled meat slices with sauteed slices of pepper and onions. This delicious mixture is served on either a flour or corn tortilla. Most people like to wrap it up to make it easier to eat.
Skirt steak was originally used for a variety of reasons. First of all, it’s a very cheap cut of meat that won’t go breaking the weekly food budget. Secondly, the thin cut of steak is surprisingly versatile, which is why it works so well for fajitas.
It’s easy to prepare, easy to cook, and easy to flavor – you have to do the minimal amount of work to get a very juicy, flavorful piece of meat. Plus it’s cheap, which never hurts.
Flank steak is extremely similar in texture and flavor to outside skirt steaks. The benefit of this cut is that it is naturally more tender than skirt steaks. But the meat is slightly less flavorful.
Also commonly known as flap steak, sirloin flap steak, or faux hanger, this cut comes from the bottom of the sirloin. It’s an excellent cut for quick cooking (like pan-searing or stir-frying) that still leaves the meat tender and juicy.
Hanger steaks are popular cuts in some parts of the world. If you aren’t familiar with it, it’s the cut that comes from the plate area that “hangs” off the diaphragm, hence the name.