What types of steak will work for steak fajitas?

Skirt and flank steak are the most popular cuts to be used for fajitas. My favorite is skirt! That being said, I’ve successfully used Flat Irons, New York Strips, etc. Anything tender and able to be cooked hot and fast will work well for this recipe.

How do you store leftover fajitas?

Leftovers should be stored promptly after serving in an airtight container in the fridge for up to 3 days. I don’t recommend freezing cooked fajitas, but you could freeze uncooked, seasoned and sliced fajita meat to make things easier for you next time.

What’s the best way to reheat fajitas?

This isn’t the ideal dish for reheating, but sometimes stuff happens and we overestimate the hunger of our family. If you do find yourself with leftovers, reheat them gently. Either with short bursts in the microwave, or in a sous vide machine or pan of hot water in a well-sealed baggie. You don’t want to make the steak tough and chewy.

What if you don’t have a Blackstone?

Well – if you are able, get one! If not, you can use a cast iron pan on the stove for these. Your people will just be either eating in batches or you’ll have to hold over the cooked foods in a warm oven. It is much easier with more cooking space and that powerful gas-powdered heat!

Where’s the best place to buy steaks in the mail for fajitas?

These last few years, I’ve fully embraced the mail-order-meat phenomenon sweeping the country. There are a few that we regularly order from and love.

We got really into Snake River Farms. Their American Wagyu is incredible, and I wouldn’t hesitate to splurge a little and use some tender Wagyu for fajitas. Pick up a Wagyu Skirt Steak and thank me later.

Recently we tried out a brand new-to-me service called Crowd Cow, and were really impressed with the quality of the meat from there.