Fajitas can be made out of several cuts of meat, but Fajita Meat or Flank Steak are your best bets.  Round steak can also be used, but it should be sliced very thin as it can sometimes be tough when grilled.


  • Pasture fed steak
  • Dry fajita rub (salt, pepper, garlic, cumin and/or pre-packaged fajita seasoning work well)
  • Fresh tortillas
  • Other condiments to flavor – we like guacamole (LOTS of homemade guacamole), sour cream, homemade salsa, cheese, and grilled onions and peppers

To cook:

  • Allow the steak to come to room temperature.
  • Massage the dry fajita rub into the steak.
  • Grill to the desired level of doneness (remembering that fajita meat is thinner and will not cook as long as a dinner steak).
  • Serve with all of the condiments your heart desires.

To maximize enjoyment, have lots of friends and margaritas on hand!