Sirloin Steak Fajita Roll-Ups Recipe (2024)

FAQs

Is sirloin tender steak good for fajitas? ›

Steak: Flank steak is what's typically used for steak fajitas. But you can also use sirloin steak or skirt steak (similar to my carne asada recipe). Steak Fajita Marinade: A simple yet flavorful combo of lime juice, olive oil, garlic, ground cumin, chili powder, cayenne pepper, salt, and pepper — that's it!

Flank steak is one of the most well-known kinds for anything that requires thin steaks. This thin cut works well for slicing, as required for tacos and fajitas.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.

Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

Marinate with Acid

Not only does a tenderizing steak marinade imbue aromatic flavour, but the acidic ingredients in it also denature connective proteins in the meat. Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids.

Sirloin will usually be more tender than falda but not nearly as flavorful*. Falda* is the cut traditionally used in fajitas.

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.

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.

How do you tenderize fajita meat? ›

I get mine from readfields, cut membrane and most fat off. 24 HRS prior to cooking I lay flat and squeeze half a lime over each piece, both sides. Then cover liberally with fiesta brand fajita seasoning on both sides. Roll them up and place the rolled up meat in a ziploc bag and refrigerate for 24 hrs.

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.

As far as taste and texture, top sirloin has a reputation for being tough and chewy. But that's often down to errors in prep and cooking. Because top sirloin is comparatively lean and tends to be sold as a thicker cut, it needs a little extra TLC.

Also known as bavette, sirloin flap meat is a great alternative to skirt steak in many recipes. This cut of beef is flavorful, tender, and versatile, making it suitable for a variety of dishes.

Some people may prefer skirt steak because it is more tender and juicy, while others may prefer sirloin because it has a more robust flavor. Ultimately, it is up to the individual to decide which steak they prefer.