You can also use a sizzle, skirt, rump, or flank steak. Steak fajitas are one of my favorite easy Mexican dinners of all time. To warm up corn tortillas, wrap in damp paper towels and microwave them for 1 minute, or toast them However, my favorite cut of meat for making this fajita recipe is Milanesa. I tenderize it, and it never comes out chewy, like I’ve experienced with other meats.

Served with a healthy dose of peppers and onions, these fajitas are gluten free, low carb and paleo. I’ve used sizzle steak too, it’s just a smidge more expensive than the Milanesa. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. For a fast, low-calorie dinner, try this Tex-Mex classic. These Easy Steak Fajitas are juicy, tender, flavorful and way better than the ones at your favorite Mexican restaurant!