Choosing Meat for Fajitas

Skirt steak is the traditional choice for beef fajitas. It has strong beef flavor, cooks quickly and slices well across the grain—but it is not the only cut that can work.

Skirt Steak

Thin, flavorful and naturally suited to quick cooking. Slice thinly across the grain after cooking.

Thin-Sliced Chuck

A good-value alternative with strong beef flavor when sliced thin, marinated and cooked quickly.

Sirloin Tip

Leaner than chuck and useful when thin-sliced and marinated.

Top Sirloin

A good balance of flavor, tenderness and value.

Rib Eye

Not the traditional economical fajita choice, but tender, flavorful and very good when you want a premium version.

The cut is only part of it

Cook the meat, let it rest, then slice thinly across the grain.