What Is the Best Steak for Fajitas and Tacos? A Butcher Explains
We asked a butcher for a beefsteak breakdown. Here's what he says are the best cuts of steak for stir fries to salads.
Fact checked by Isaac Winter
Not all steaks are created equal. And if you can’t tell from the pricing, some steaks are certainly higher quality than others. But that doesn’t mean more expensive steaks are always better. The best steak for fajitas is not necessarily the best for burgers or tacos. That's why we snagged some expert-sourced advice on which cut of steak to use for your favorite beef recipes.
Meet the Expert
Jake Dickson is the owner of Dickson’s Farmstand Meats in New York City's Chelsea Market.
What Are the Different Cuts of Steak?
There are various cuts of steak from which to choose, depending on the meal you're making or the craving you have. Here are a few of the most popular kinds of cuts:
Denver steak: This is a tender cut of beef that comes from the chuck primal, near the shoulder blade of the cow.
Flank steak: A flank steak is generally a tougher cut that's thinly sliced against the grain.
Flat Iron steak: This is cut from the shoulder.
Skirt steak: Skirt steak is cut from the diaphragm muscles in the plate section of the cow.
Strip steak: A strip steak (sometimes called a New York Strip) is cut from the loin area.
Best Cuts of Steak for Each Meal
We asked Jake Dickson, owner of Dickson’s Farmstand Meats, what he had to say about the best steak for fajitas, tacos, burgers, and more.
Fajitas
Best cut: Flatiron or Denver steak
Fajitas are a quick and easy Tex-Mex lunch or dinner. They include steak served on a sizzling skillet, typically with some sautéed onions and bell peppers. Tortillas, guacamole, salsa, sour cream, and cheese only make them better—but the cut of steak can make or break them.
“For fajitas, I like something relatively tender and evenly marbled,” says Dickson. “I cut ¼-inch slices from the meat, toss with heavy seasoning, and sear. My go-to would be flatiron or Denver steak.”
Tacos
Best cut: Flank, skirt, or New York strip steak
No two tacos are ever the same, and that's what's to love about them; there's plenty of room for getting creative with your taco recipes. Maybe you're in the mood for chicken tacos or shrimp tacos, but you can't go wrong with steak tacos, either.
“For steak tacos, I go two ways: either classic ground beef (80/20 lean to fat) for an 80s style [Americanized] taco or steak,” says Dickson. “Something nicer that I cook is a whole steak to medium-rare, then slice and serve [as tacos]. For this, a wide range of cuts can work, such as flank steak, skirt steak, or New York Strip, if I'm feeling fancy. The tougher the cut, the thinner I slice it.”
Try It: Skirt Steak Tacos With Greek Salsa
Hamburgers
Best cut: Shoulder clod or chuck eye
Like tacos, there are all kinds of burgers (and even some meaty veggie burgers). But the best hamburgers are made from hand-ground beef.
“Grinding meat tenderizes it by breaking up the muscle fibers, so there is no reason to grind a tender cut,” says Dickson. “I use a tough yet flavorful cut from the chuck. For lean ground, I use the shoulder clod. For fattier ground, I use a chuck eye. It all depends on which type of burger I'm in the mood for.”
Try It: Smash Burger With Wedge Fries and a Secret Sauce
Stir Fries
Best cut: Flatiron or Denver steak
While you can toss tons of different ingredients in a stir fry, it should generally have vegetables, aromatics, sauce, and a type of protein, like some steak. “Just like a fajita, I love me some flatiron or Denver steak for a stir fry,” says Dickson.
Try It: Beef and Bok Choy Stir-Fry
Salads
Fred Hardy
Best cut: Tenderloin or flatiron
There's salad, and then there's salad—the kind that really fills you up. Topping salad with steak is a fantastic way to boost protein and flavor, and turn a side into a complete meal.
“I like a really tender cut for salad, and I slice it quite thin,” says Dickson. “It's the only time I'd advocate for beef tenderloin as a good option, but flatiron will work just as well and have better flavor.”
Try It: Steak Salad With Herby Dressing
Sandwiches
Best cut: Any cut that is thinly sliced
A steak sandwich can be super satisfying, and thin slices of steak are best for a steak sandwich. "If it's sliced really thinly—we par freeze [our steak] and put it on a deli slicer—pretty much any cut will work,” notes Dickson.
“If you're doing it yourself, grab whatever cut looks best at the butcher, toss in the freezer for 30 minutes, and take out your sharpest knife and slice as close to paper thin you can. Better to have it shred and fall apart than be too thick.”
Try It: Sheet Pan Cheesesteak Sandwiches
Related: How to Grill the Perfect Steak, According to a Professional Chef
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