Fall Vegetable Fajitas
Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly slice across the grain.
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.