ANNABEL SAYS:

Fajitas are a great place to use a cheap, tasty meat cut — like skirt steak, hangar steak or onglet. The key for a juicy flavoursome result is to slice the meat very thinly across the grain and serve it rare or, at most, medium-rare. If you can’t be bothered making your own spice mix and want to use a commercial one remember that brands vary considerably in their heat profile, so start with less and add more as preferred.