Air Fryer Beef Fajitas (Ninja Foodi Recipe) (2024)

FAQs

How do you cook fajita meat so it's not tough? ›

The cooking time for a steak in the Ninja Foodi Air Fryer depends on the thickness and desired level of doneness. As a general guide, for a 1-inch thick steak, cook it for about 9-12 minutes for medium-rare, 12-15 minutes for medium, and 15-18 minutes for well-done.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

By marinating the skirt steak in my beef spice mix and slow smoking them for an hour with hickory wood, the meat is just so tender and flavorful. Sliced thin on top of my homemade corn tortillas and then loaded with all the other fixings, these smoked fajitas have become a new favorite at my house.

The question of “what is a fajita” would usually be referred to as sliced skirt steak, the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

Marinating the flank steak is a crucial part of the fajita recipe. A marinade adds more flavor to the meat and makes it more tender, because the acid in the marinade helps to break down the muscle and proteins in the meat before cooking.

Your steak will cook through, if left on just one side. However, because flipping can place a different part of the steak closer to the heating element (for an air fryer, this is at the top), a steak will cook more evenly if flipped halfway through.

Pat steaks dry with a paper towel. Rub with oil and season both sides of steak with crushed peppercorns and salt. Place steaks in air fryer basket so that they are not touching and there is plenty of room for the air to circulate between them.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

How to Marinate Fajitas - the Recipe Method. Whisk the Fajita Marinade Ingredients. Whisk all of the ingredients together in a large bowl until consistent - olive oil, lime juice, water, minced garlic, paprika, ancho powder, cayenne, onion powder, oregano, brown sugar, cumin, salt and pepper, red pepper flakes.

Can I substitute taco seasoning for fajita seasoning? ›

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor.

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat.

Cook the vegetables and chicken separately, then together.

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first.

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Cook it hot!

Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.