How To Make The Best Steak Fajita Marinade
A bright, citrus-forward marinade that combines olive oil, fresh juices, garlic, and warm spices to help create flavorful, tender steak fajitas. This quick-mix marinade works especially well with skirt or flank steak and is perfect for grilling or stovetop cooking.
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Servings: 8
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Calories: 72 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 16 mg | Potassium: 60 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 200 IU | Vitamin C: 10.7 mg | Calcium: 10 mg | Iron: 0.5 mg
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Ingredients
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lime juice (about 1 lime)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ cup chopped cilantro
- 2 pounds skirt or flank steak
Instructions
- In a large resealable plastic bag (or a large mixing bowl), add all the ingredients except the steak and toss to combine.
- Add the steak and toss with marinade to coat.
- Seal the bag or cover and marinate in the fridge for 2 to 8 hours.
- Remove the meat from the marinade, transfer to a clean large surface and pat dry with paper towels.
- Season both sides of the steak with kosher salt and black pepper. Grill or cook to your desired internal temperature.
Notes
- For tips on preparing steak fajitas and pairing them with classic fajita vegetables, be sure to explore additional cooking guides.
- This marinade is ideal for 1 to 2 pounds of protein. If using more than 2 pounds, prepare a double batch to ensure even coverage.
Calories: 72 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 16 mg | Potassium: 60 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 200 IU | Vitamin C: 10.7 mg | Calcium: 10 mg | Iron: 0.5 mg