Grilled Beef Fajitas

ChowderMan

Pizza Chef
Super Site Supporter
those have a very high drool factor!

I'm curious - when I do flat iron I always slice not vertical but 45 degreeish from vertical. the theory as I understand it is to check the grain of the meat and slice to make the shortest "strands" for 'tender' - are flanks different in that regard or are the vertical slices thin enough such it just does not make a difference?
 

Ross in Ventura

New member
those have a very high drool factor!

I'm curious - when I do flat iron I always slice not vertical but 45 degreeish from vertical. the theory as I understand it is to check the grain of the meat and slice to make the shortest "strands" for 'tender' - are flanks different in that regard or are the vertical slices thin enough such it just does not make a difference?
Thanks ChowderMan, I always cut cross grain

Ross
 

Shermie

Well-known member
Site Supporter
I've had beef fagitas in restaurants many times before.

I love that it's brought to the table still sizzling & screaming hot!! But I've never made them before. This sounds like a good idea! :piesmiley1::eating2:
 
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