Throughout the years, fajitas have been the kind of meal that has gone through a variety of upgrades and changes. From the well-loved chicken fajitas to , people just enjoy making and eating fajitas, especially when considering the upswing in in the last few years. Rather than considering all of the new and innovative ways to alter the classic dish, we have been more focused on the classic interpretation of fajitas that require steak.
But what steak is the best to use next time you're making fajitas? Not every cut of beef is made equal, and we have discovered that sticking with the tried and true cut of skirt steak is the absolute best way to go. Thanks to a historical deep dive by the folks at the restaurant, , we know that the word "faja" can be interpreted in Spanish as "belt." Because skirt steaks are cut long and thin, like a belt, fajita seems like a perfect name for this dish made with that particular cut.
Don't skirt the obvious answer Historically, the meat used for fajitas needed to be thin, as the recipe's originators in Northern Mexico and Texas were usually utilizing an open fire to cook, as explained by Tijuana Flats. Even if we aren't in the art of open flame cooking like travelers were back in the day, there's still something to be said about sticking to the original ingredients, even if there are other options. Skirt steak is definitely the most consistent choice for cooks throughout history, but flank steak is another selection that works just as well.
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