I am without a grill at the moment. Tried to cook fajitas inside in skillet this evening. Taste was ok but meat was tough. What is secret to cooking tender beef fajitas inside in skillet? Marinade? Type of beef? Would like recommendations. Thanks

don't overcook.

Loin flap or Outer skirt steak will produce the best fajitas skillet, grill, or otherwise

How did you cut them?

what bwb said

I slice mine before I cook them. Then cook them like a stir fry with the onions and bell peppers already sliced as well. Done this many times at the tailgate and have always turned out great.

Make sure the membrane has been fully removed. I've found that oftentimes there are large patches of this connective tissue remaining, and you won't be able to make them tender no matter how you slice them.

It was tenderized top loin. I marinated in beer, soy sauce, and a variety of spices for about 8 hours prior to cooking. I think that I simply cooked too long.

marinades don't tenderize.

Slice against the grain rather than with.

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Slice against the grain rather than with.

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This +1000. Slicing with the grain will result in tough meat 100% of the time.

Meat was about a quarter of an inch to begin with.

Boneless beef bottom round steak

Well there's your problem.

Yep.....

Enlighten me, please.

Like fido said

Outside skirt
Loin flap
I like flank

Marinate ad usual -Grill to med rare- rest- slice across the grain NEVER WITH IT- profit

Using bottom round, one of the toughest and least flavorful cuts, for fajitas.

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Boneless beef bottom round steak

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for fajitas? do you use filet for your brisket?

The butcher at my kroger has never heard of loin flap. And they don't carry skirt stak. Other options???

Where are you located? I can't fathom a meat market in Texas not having skirt.

I live in Missouri and skirt can be hard to come by. But even here, flank is always available. That should be your next choice is you can't get skirt.

Mississippi

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Mississippi

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Should make friends with some Ags coming your way this weekend and have them bring you a ton of skirt

It's very depressing...............

What about blade steak?

Tried some blade steak......a little bit better but not much.

Flank steak will be the next best bet. If they don't even have that, I'd look for something like a top sirloin.

Just go to Lupe Tortillas and pick some up there...they put crack in theirs

you misspelled "sheet ton of lime"

Will probably have to go with top sirloin due to availability. Anyone have a great marinade recipe

You need to find a real butcher.....

Depending on where you are, finding a good butcher can be next to impossible. That being said, you might want to talk to the guys in the meat department of your local grocer. Oftentimes, they can order meat for you, but you have to agree to take a certain amount. It's not about being able to get certain cuts to them, it's about being able to sell it. Even if you have to buy 20# or so, you could always vacuum seal and freeze what you don't immediately need, and then you'll have some for later.

My butcher (Bay Area Meat Market in Seabrook) said he has never heard of loin flap or outer skirt. He has inner skirt that he will trim for me though.

AKA 13-0

Adolfs Meat Tenderizer and pounding with a meat tenderizer mallet. Doesn't matter how you cook them at that point.