Flank Steak

[michelern]

I'm making both beef and chicken fajitas for dinner tonight. I usually make chicken so I'm unfamiliar with what type of beef I should buy to make them. I bought flank steak (so if I shouldn't have done that, it's too late now http://www.cookinglight.com/bbs/eek.gif ) Anyway, does it need to be marinaded or can I just put it on the grill and prepare as I would the chicken. (I always grill the chicken and just season it instead of cooking it in a skillet with fajita mix. I enjoy this way much better) I'm hungry just thinking about it all!!!!

[KellyD]

It definitely needs to be marinated. I have a couple of bottled ones I use - or I love lime juice and lots of peppery spices.

[aka]

Maybe it's too late but if not, you should check out the recipe for fajitas in the June 2000 issue of CL (pg 140). It's gotten great reviews (along with my own). It uses flank steak.

Lilia

[Jewel]

Flank Steak is the perfect choice for fajitas. Don't forget to score it before marinating! With a chef's knife, score the meat in a criss-cross diamond pattern (like you do with some hams) do the marinade creeps into the little nooks. I agree with KellyD, peppery rubs and marinades work well for this steak.

I marinate in low-sodium soy sauce, a dash of worcestershire, a few splashes of Tobasco, a touch of rice or malt vinegar, and lots of garlic and pepper. I also have a spice blend made from ground dried jalepenos that works well in fajita marinade! Now I'm getting hungry, thanks a lot!! http://www.cookinglight.com/bbs/biggrin.gif

[funnybone]

There was a "flank steak" thread no too long ago. You may want to do a search and read the comments. I have never used that cut myself because it HAS to be marinated or it may turn out like shoe leather.

[michelern]

Thanks guys....I guess I'll get started with the marinade!! It's so wonderful to know that when I have a question all I have to do is post it and within minutes I have an answer!!!!! http://www.cookinglight.com/bbs/biggrin.gif