Steak Fajita Marinade Recipe
This bold, flavor-packed steak fajita marinade relies on pineapple juice to naturally tenderize the meat while adding a subtle sweetness that helps create a beautifully caramelized exterior when cooked.
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Servings: 10
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Calories: 939 kcal | Carbohydrates: 24 g | Protein: 88 g | Fat: 51 g | Saturated Fat: 12 g | Polyunsaturated Fat: 33 g | Trans Fat: 1 g | Cholesterol: 247 mg | Sodium: 2,078 mg | Fiber: 4 g | Sugar: 8 g
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Ingredients
- 2 cans pineapple juice (2 cups total)
- 1 (15 oz.) bottle low sodium soy sauce
- 3 limes, juiced
- 5 garlic cloves, pressed or smashed
- 3 tablespoons fresh cilantro, finely chopped (optional, for garnish)
- 2–4 lbs. steak fajita meat such as skirt steak, flank steak, tri-tip, sirloin, etc.
Instructions
- Arrange the fajita meat in a glass casserole dish that has a lid.
- Add the pineapple juice, soy sauce, freshly squeezed lime juice, and garlic directly over the meat. Use tongs to mix and turn the steak until it is evenly coated. If using cilantro, sprinkle it over the top.
- Cover and refrigerate for at least 8 hours, or up to 2–3 days for deeper flavor. Grill over a charcoal grill if available. Refer to the grilling instructions for full details on cooking and serving the steak fajitas.
Notes
- For best results, follow the separate grilling instructions for authentic Texas-style steak fajitas.
Calories: 939 kcal | Carbohydrates: 24 g | Protein: 88 g | Fat: 51 g | Saturated Fat: 12 g | Polyunsaturated Fat: 33 g | Trans Fat: 1 g | Cholesterol: 247 mg | Sodium: 2,078 mg | Fiber: 4 g | Sugar: 8 g