You need skirt steak or flank steak. These are the holy grails of fajita meat.
Skirt steak is the king. It’s thin, beefy, and has a grain that soaks up flavor like a sponge.
Flank is the queen. It’s leaner, but still a champion. Both are perfect for high heat.
A Quirky Fact About Your Meat
Did you know skirt steak is actually the diaphragm muscle of the cow? Yes, that muscle works hard every single day.
That constant movement means it’s tough if cooked wrong. But grill it right, and it becomes tender and juicy.
You are taming a working-class hero. Treat it with respect.
