Sheet Pan Steak Fajitas Recipe - The Cookie Rookie® (2024)

FAQs

Why are my steak fajitas tough? ›

If your beef fajitas are chewy, it is likely because you cut the steak in the wrong direction, or because you didn't give it time to properly marinade. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it.

You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

Cut Thin Strips

For fajitas, you want to aim for thin, even strips of steak. This ensures faster and more consistent cooking.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

How do you make fajitas tender? Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.

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.

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

White onions have a more pungent flavor that can add intensity to your fajitas. What is this? Ultimately, the choice of onion comes down to personal preference, so feel free to use your favorite. (Personally, I usually like sweet onions for chicken fajitas and red onions for steak fajitas.

Just no. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA's Food Safety and Inspection Service. In fact, though you might (understandably) rinse meat to clean it, doing so can lead to the opposite-of-desired effect.

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol. I would say you could be safe with three pounds.

Do you cook fajitas with meat or vegetables first? ›

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

The key to really good, flavorful fajitas is searing the meat and vegetables over high heat so they get a smoky, charred flavor. That said, be certain to not overcrowd the pan so the ingredients sear vs steam. Work in batches and make sure the oil is smoking hot before searing each batch of chicken and vegetables.

It's important to both marinate the meat and cut the meat against the grain thinly. Both of these together will keep the meat from being too tough. Should you cut steak before cooking fajitas? No, first cook the meat, and then slice it for the fajitas.

You Undercooked The Steak

If removed from the heat too soon, the connective tissue will remain intact. The steak may appear juicier when rare, but can have a chewy, sinewy texture. It's especially important not to undercook tougher cuts that have more connective tissue.