Steak fajitas may have gotten their Spanish nickname back in the 1930s from the ranch lands of Texas and Mexico. During cattle roundups, cows were frequently butchered to feed the ranch hands. Cuts of beef that were usually discarded, included meat trimmings such as skirt steak, were given to the Mexican vaqueros (cowboys) as part of their pay.

Skirt steak is one of the most flavorful cuts of beef, but it’s also one of the toughest. It comes from the diaphragm muscle; it’s long, thin, and like a belt. The word “fajita” comes from the Spanish word meaning “belt” or “sash.” When properly sliced and cooked the flavorful strips of this steak are absolutely delicious.

Fajitas started gaining in popularity after being served on sizzling platters to tables in Texas restaurants. As the popularity of the dish grew, the less likely it was made with skirt steak, as there are a limited number of skirt steaks per cow. Other cuts of meat and other ingredients such as chicken, shrimp, or even vegetables started to be used to make “fajitas,” even though the name of the dish isn’t really applicable if skirt steak isn’t used.

Our fajita recipe slashes time out of the recipe. There is no standing over a hot stove or cooking in a cast-iron pan or grill. We broil both the meat and the veggies at the same time in the oven, so this quick version doesn’t have to be brought out only for special occasions. It’s fast enough for any weeknight meal! You can enjoy fajitas practically year around, as the dish is light enough for spring evenings yet hearty enough for a fall or winter supper. Give it a try and let us know how you like it.

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