Anyone good at cooking a tender flank or skirt steak?

In for this cause mine always turns out tough.

be sure to cut it against the grain.

No. I usually use top sirloin.

Easy. Don�t cook it past medium and cut across the grain in less than 1� slices. Marinate in a mojo or similar orange and pineapple and chilies based marinade.

Good round steak cheaper and better, flank steak cheapest cut of meat from a cow

Forget all of those and get flat iron. Game changer when it comes to great steak fajitas! Not nearly as temperamental as other cuts and always tender.

I use flap meat from Costco with Bolner's fajita seasoning. Best fajitas I've had anywhere.

Use your favorite seasoning... let marinate for 2-3 hrs then freeze it for 24 hrs, let thaw and cook on a cast iron griddle on the grill.. (charcoal)=$

Just go buy the manarated fajitas at HEB. Really hard to beat.

yall making me hungry...
what do y'all usually do for your marinade?

I like to mix up olive oil, garlic, red and black pepper, little cumin, Lea & Perrins put it in a bag in the fridge overnight

I�ve used skirt and flank steak for fajitas. Claud�s fajita marinade is the best I�ve tried. Comes out tender and juicy.

Use adolphs tenderizer, strip as much of the white matter away and marinate 24 hours in light Italian and add dried chili peppers

I usually make fajitas with left over steak or brisket. Slice it and cook in cast iron skillet adding wooster, liquid smoke, cumin, black pepper, or even dry rub spices from a bottle if it smells right. I also throw in a lot onion and poblano pepper and saute it with the meat. Some folks do these separately.

The best fajitas I've ever had are mine. Skirt steak, Fiesta Brand Southwest Fajita Seasoning I pick up at Kroger. Grill it to medium, let rest, slice against the grain. Eat with Kroger's home made tortillas. Can't be beat. Better than any restaurant.

what he said.

Really simple:
1/3 cup veg oil
1/3 cup lime juice
1/3 cup orange juice
3 cloves of minced garlic

Let the meat marinate for about 6 hours, then season with salt, pepper, cumin and grill medium. Let rest for 10 minutes and cut against the grain.

I just don't buy flank steak. Too expensive for an inferior cut of meat. Years ago they practically gave them away. I use left over grilled rib eye, strip, or sirloin cooked to medium rare. Slice it thinly, put it in a hot skillet and season as you like with onions and peppers. Left over brisket is great too as well as for tacos.

Same here from Costco. Not sure about the seasoning. I use soy pineapple and orange juice

I thought that lining of the chest called TRIPE was. I suppose any scrap meat is fit for fajitas.

Try using a flat iron steak instead

with skirt steak, ask the butcher to run it through the tenderizer, take it home and trim the membrane off. I marinate in lime juice and soy sauce. grill and slice cross grain into pencil width pieces

I use leftover tenderloin.

My opinion. The best beef fajita meat comes from Ben E Keith. I have cooked a ton of it and it is as tender as there is. It is not cheap, but it is the best. As always though everyone has an opinion. Cheers!!!!

I marinate mine in Italian dressing overnight and as Kattelyn said cook to medium and slice across the grain.