Advice for Steak fajitas

not sure if you have a mexican meat market by you, but damn those are the best steak and chicken fajita meats you can buy

they know their marinates and its dirt cheap.

After cooking it, be sure to slice on an angle against the grain. Otherwise it will probably be chewy.

I prefer a flank steak personally. Sear it super hot. Sauté bell peppers, onion, and shrooms in fajita seasoning. I marinate for a few hours.

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It's cheap because it's poor quality meat. 

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Well use your filet mignon for fajitas.

I'll use the meat at the mexican market. I assume you are too good to go to a meximart

Flank steak on the grill. Rick Bayless Frontera Fajita skillet sauce. You can use it as a marinade, but I just reduce it in a skillet and then toss the cut steak in the skillet. Great stuff.

Question for fajitas experts. I've had them two ways:

1. Pretty much simple grilled meat and vegetables. Delicious. Looked like this.



2. Slathered in a brown sauce at an "authentic" Mexican restaurant. Awful. The only thing I could taste was the sauce. Looked like this.



Is there a term to distinguish these two approaches? I didn't even recognize (2) as fajitas, but that's what it was on the menu. It sucked.

I buy fajita spice from Bucccee's and it's about perfect.... Tastes like great fajitas I've had in restaurants. A little olive oil and the Bucccee's spice is all I use. Key is to understand how the grain runs in skirt steak.. Width-ways. After grilling, You have to cut it into 4 or five inch sections and then slice those across the grain.