Each thin slice of meat shrinks considerably and no part of the exterior gets a good quality sear. It often picks up too much marinade and the results are overly salty. If you choose to cut your steak fajita meat before marinating it, it WILL pick up more marinade and therefore more “flavor”. The simple answer is no, you do not cut fajita meat before marinating, and here’s why: Tri-tip is really cool because it’s beautifully marbled with fat and can be butterflied for thinner slices, which means more exposure to the marinade!ĭo You Cut Steak Fajita Meat Before Marinating? Now, if you’re in California, you’ll have your choice of skirt, flank, and tri-tip. When you get a well-marbled piece of skirt steak, combined with this steak fajita marinade, you’d better be ready to answer all of your guests’ questions on how you made your fajitas so tender and flavorful! ![]() When deciding between Flank Steak and Skirt Steak, I always choose Skirt Steak. In case you can’t tell, I have a favorite meat to make steak fajitas with. And preferably with this Steak Fajita marinade, and choose for yourself. So, if these are your two choices you must try them both. The downside is it’s missing some delicious flavor from not having any fat at all like skirt steak. ![]() Then compare it to flank steak with the same preparation.įlank steak is consistently meaty so there is no way the grocery store can sell you a bad piece. Find a place where you feel has consistently lean and meaty (though speckled with fat) skirt steak. Don’t judge skirt steak on those offerings though.
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