Authentic Mexican Fajita Marinade Recipe

Steak Fajita Marinade Isabel Eats

WEBFeb 28, 2019 · Instructions. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients except the steak and toss to …

Rating: 4.6/5(293)
1. In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
2. Add the steak (I usually use flank steak or skirt steak) and toss with marinade to coat.
3. Seal bag or cover and marinate in the fridge for 2 to 8 hours.
4. Remove the meat from the marinade, transfer to a clean large surface and pat dry with paper towels.

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Traditional Beef Fajitas Marinade Low Carb Maven

WEBOct 5, 2015 · Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic …

1. Roll 4 limes back-and-forth on the counter, pressing firmly, to make juicing easier. Cut and juice the limes. Peal and crush the garlic cloves, giving them a quick rough chop and put with the lime juice. Slice a medium onion into rings about 3/8 inch thick. Cut the skirt steak in half and place into a large zip-loc bag. Pour the lime juice and oil into the bag. Add onions and garlic to both sides of the bag and between the skirt steak. Seal the bag and mush things around so that the ingredients are fairly evenly distributed throughout. Put the bag into a glass dish to prevent leaks and turn the bag over every few hours. Best if marinated over night - two days. Let the fajita meat come to temperature for 30 minutes before cooking.
2. Slice the bell peppers and place into a bowl large enough to accommodate them and the onions from the marinade, but not the crushed garlic. Pour a little oil over the onions and peppers and toss to coat.
3. Preheat the grill to high. Remove the skirt steak from the fajita marinade and dry with paper towels or they won't brown on the grill. Rub a little oil on both sides and salt and pepper liberally. Grill the steak to your liking. If it is not as brown as you like, put it in a very hot iron skillet to brown. Let the meat rest 10-15 minutes before slicing.
4. While the fajitas rest, preheat an iron skillet until very hot. Add the onions in a single layer and let cook until browned and charred. Turn over with tongs and cook the other side. Remove to a serving plate and add the next round of vegetables, making sure not to crowd the pan. Continue until all of the vegetables are done. This process will produce a little bit of smoke.

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Steak Fajitas Recipe (Our Secret Family Marinade)

WEBMar 26, 2024 · Heat a large cast iron skillet over medium-high heat. Add a tablespoon of oil and sear the steak to your desired …

1. Pound the steak very thin with a meat mallet then transfer to a large container. Add garlic, lime, beer, salt, coriander, cumin, and black pepper and rub steak with the marinade ingredients. Cover and refrigerate for at least 2 hours or overnight.
2. Heat a grill to medium-high heat. Toss onion and peppers with the oil and season with salt and pepper. Grill vegetables, turning occasionally, until lightly charred and tender. Remove to a plate, cover with foil and keep warm in a low oven.
3. Grill meat, turning once, until lightly charred on the outside and cooked to desired doneness. Transfer to a plate and tent with foil. Let rest while you cook the tortillas. Cook the tortillas one at a time in a dry cast iron skillet until toasted on one side, flip and toast the other side then remove to clean kitchen towel to keep warm.
4. Thinly slice the meat against the grain then slice the bell peppers into 1/2-inch thick strips and serve with the tortillas, pico de gallo, sour cream, and guacamole.

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