Steak Fajitas Marinade
A flavorful marinade that transforms steak into a delicious fajita dish, bursting with zesty and spicy notes.
Ingredients
For the Marinade
- 1 pound flank or skirt steak Choose flank or skirt steak for best results.
- ¼ cup lime juice (freshly squeezed) Fresh lime juice enhances the flavor.
- ¼ cup olive oil Use high-quality olive oil for best results.
- 2 tablespoons soy sauce Alternatively, use a gluten-free soy sauce.
- 1 tablespoon honey or agave syrup Adds a touch of sweetness.
- 2 cloves garlic, minced Minced garlic provides extra flavor.
- 1 teaspoon cumin Ground cumin for a warm spice flavor.
- 1 teaspoon smoked paprika For a smoky depth of flavor.
- 1 teaspoon chili powder Adds heat; adjust to taste.
- Salt and pepper, to taste Season as desired.
Instructions
Preparation
- In a bowl, combine the lime juice, olive oil, soy sauce, honey, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Whisk thoroughly until well blended.
Marinating
- Place your flank or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor.
Cooking
- When you’re ready to cook, preheat your grill to medium-high heat.
- Remove the steak from the marinade and let the excess marinade drip off. Grill the steak for about 4-5 minutes per side, depending on your desired doneness.
- After grilling, remove the steak from the grill and let it rest for about 5 minutes before slicing it against the grain into strips.
- Serve the steak with grilled peppers and onions, wrapped in tortillas, and topped with your favorite toppings!
Notes
For best results, allow the steak to marinate overnight. Experiment with spices like cayenne pepper for added heat. Store leftovers in an airtight container in the refrigerator for 3-4 days.