Instant Pot Steak Fajitas (Easy Recipe + Video) (2024)

FAQs

Instant Pot Steak Fajitas (Easy Recipe + Video)? ›

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat.

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat.

Skirt Steak

This steak cut tends to have a heartier beef flavor than flank steak, making it a good option for tacos or fajitas with lots of ingredients that could overwhelm a milder steak. Use a marinade to tenderize the steak and add even more flavor before the cooking process.

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.

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

Experts recommend marinating from the night before or very early in the morning, leaving it to rest in the fridge and covering the marinade with clingfilm. Also, keep in mind that cutting the flank steak into steaks should be done before marinating.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

In addition to a meat pounder, another popular meat-tenderizing tool is the Jaccard, a device that contains several blades that, when pressed against the surface of the meat, cut through the muscle fibers.

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

Are fajitas better on grill or skillet? ›

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Flank is a pretty tender meat. Definitely shouldn't be slow cooked. I would reserve that type of cooking for tough cuts like short rib, chuck or eye round. Unless you like well done flank steak.

You can cook beef before or after it's been cut. Different degrees of cooking, such as rare, medium rare, medium, medium well, and well done can also affect the meat's tenderness.

With skirt steak, it turns out much better if you cook it whole first, then let it rest, and then slice it and add it to your dish like I do for my grilled steak fajitas. Skirt steak also works wonderfully for my easy carne asada tacos and my wonderfully cheesy steak quesadillas recipe.

A meat thermometer should read 130°F. Rest your Skirt steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.