Tired of the same old meat and flavor in your fajitas? There may be a cut of meat you've been overlooking that could add some extra flavor and fun to your meal.

Both cuts are taken from the underside of the beef, and they are used for fajitas because both are awesome at taking in high heat and delivering solid flavors. These thin cuts, at about $6 to $10 ...

Simplify chicken fajitas by throwing everything on the grill: the chicken, onion, peppers, tortillas, and even the avocado for guacamole.

5. When it's time to cook, remove the meat from the marinade, brush off any garlic or leave that will char and salt the meat. Heat the grill to high. When hot (hot!), char the steaks on each side ...

Ashley Thompson recently spent some time with our favorite Mexican chef, Alex Ramirez, and he taught her the ins and outs of grilling authentic Mexican steak fajitas. Mexican Steak Fajitas Beef steaks ...

Recipe Fajita Kabobs Serves 4 Ingredients 1 pound boneless sirloin steak, cut into thin strips (or 1 pound skinless chicken breast, cut into thin strips) 1 pouch Siete Beef Fajita Seasoning (or ...

Here’s where it gets crazy. You roll the corn in butter, then return it to the grill for some char. This helps it take on really nice grill color and flavor without drying out the kernels.

Jess Pryles of Hardcore Carnivore shares the basics of preparing beef on the grill. Jess and Steph grilled up the perfect ribeye and a delicious take on skirt steak fajitas. Check out the segment a… ...

Afterburner Fajitas The technique works superbly on sous vide meats and it can even be used on raw meats 1/2 to 1 inch thick. It will burn anything thicker before the center is done. It is ideal ...

Then, in 1981, Ninfa’s created a variation of tacos al carbon with grilled meat strips, condiments and flour tortillas. They were placed on the menu as Fajitas for One, and Fajitas for Two.