fajita marinade

Get the most flavor out of your flank or skirt steak with this quick and easy Steak Fajita Marinade Recipe! Made easy with fresh lime juice, garlic, jalapeno, and onions.

Fajita Marinade

lime juice (about 6-8 limes)

cilantro (leaves and stems (about 1 bunch of cilantro))

jalapeños (roughly chopped (seeds intact))

white onion (roughly chopped)

garlic (roughly chopped)

Kosher salt

black pepper

cumin

canola

skirt steak or flank steak

Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.

Place the skirt steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1-4 hours, but no more than 8 hours.

Steak Fajitas are made with juicy strips of marinated skirt steak and tender veggies served with soft flour tortillas and fixings like sour cream, a Mexican cheese blend, pico de gallo, and guacamole. They are always a hit!

Steak Fajitas

skirt steak (or flank steak)

red, yellow, or orange bell peppers,

green bell pepper, (seeds and stem removed, sliced 1/4-inch thick)

onion,

lime ((about 2 teaspoons))

lime juice ((from about 2 limes))

+ 2 Tablespoons olive oil, (divided)

cilantro

garlic cloves, (minced)

soy sauce

Tablespoon vinegar

liquid smoke ((optional))

salt

chipotle chili powder

cayenne pepper

onion powder

fajita-sized flour tortillas

Pico de gallo

Sour cream

Grated cheese or queso fresco

Guacamole

Whisk all marinade ingredients together. Reserve 2 tablespoons of marinade in a separate bowl. Pour remaining marinade over skirt steak in a resealable bag and refrigerate for 4 to 24 hours. Massage the meat periodically to redistribute marinade.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onions and saute for 4-5 minutes until slightly softened. Add bell peppers and cook another 3 minutes, stirring frequently, until slightly softened.

Reduce heat to medium and continue to cook for 5 to 8 minutes, stirring often, until the peppers and onions are slightly seared, softened, and starting to caramelize. Add reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze the pan.

To cook the meat, heat a grill to medium-high heat or heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Remove the meat from the marinade and discard the marinade. Cook the meat for 3 to 4 minutes per side until medium-rare. You may need to cut the steak in half and cook it in batches if your skillet isn&#39;t big enough. Remove the meat from the grill or pan to a cutting board and let it rest for 5 to 10 minutes before slicing against the grain into 1/2-inch strips.

Add the cooked, sliced steak to the fajita veggies and toss to combine. Sprinkle with additional cilantro, if desired. Serve with warmed flour tortillas, pico de gallo, sour cream, cheese, and guacamole for individual assembly.

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Top 2 fajita marinade recipes from across the web

The most viewed fajita marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fajita Marinade

Steak Fajitas

The most viewed fajita marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine