• 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 cup chopped cilantro

  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.
  5. Season both sides of the steak with coarse sea salt and black pepper. Grill or cook to your desired internal temperature.

Click here to learn how to cook steak fajitas as well as my favorite fajita veggies!
This marinade is best when used with 1 or 2 pounds of protein. If you're making more than 2 pounds, double the marinade.

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