Fajita Meat

About this cut

Cut into strips from our Black Angus, so the knife work is done before it reaches you. Straight from the package into the skillet.

Good for

Get the pan very hot and work in batches so nothing steams. Peppers and onions alongside, tortillas warmed, lime at the end. Cook it fast and don't crowd it.

From our kitchen

Hot cast iron, peppers and onions, tortillas warmed right on the grill grates.

The pan has to be smoking before anything goes in, and the meat goes in a handful at a time so it sears instead of steaming. Peppers and onions cook in the same pan afterward with all the browned bits scraped up. Lime squeezed over everything at the end. Warm tortillas, sour cream, whatever salsa is open, and a bowl of rice to catch what falls out.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.