Coca Cola Steak Fajita Marinade
Elevate your fajita game with this Coca Cola Steak Fajita Marinade, a bold and flavorful recipe that transforms flank or skirt steak into a sizzling sensation. Featuring the unexpected addition of Coca-Cola, this marinade masterfully combines its sweet, caramelized undertones with soy sauce, zesty lime juice, and a tantalizing blend of spices like smoked paprika, cumin, and chili powder. After soaking in this rich marinade, the steak becomes tender, juicy, and bursting with Tex-Mex flair. Paired with sautéed bell peppers and onions, cooked to perfection in a splash of the reserved marinade, and served on warm tortillas, this dish is a crowd-pleaser ideal for taco nights or festive gatherings. Quick to prepare with just 15 minutes of hands-on time, this recipe ensures you'll achieve juicy, smoky, and perfectly seasoned fajitas every time.
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Recipe Information
Ingredients
- 1.5 cups Coca-Cola (regular, not diet)
- 0.25 cups Soy sauce
- 2 tablespoons Fresh lime juice
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 pounds Flank steak or skirt steak
- 3 (any color) Bell peppers, sliced
- 1 Onion, sliced
- 8 Tortillas
Instructions
In a large mixing bowl, whisk together Coca-Cola, soy sauce, lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to create the marinade.
Place the flank or skirt steak into a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for 2-24 hours, turning the steak occasionally to evenly soak in the flavors.
After marinating, remove the steak and let it come to room temperature for about 20 minutes before cooking. Reserve 1/4 cup of the marinade for cooking vegetables later.
While the steak rests, heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil.
Sear the steak for 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Remove the steak from the skillet and allow it to rest for 5-10 minutes before slicing.
In the same skillet, add the reserved marinade along with the sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
Slice the steak thinly against the grain and serve it with the sautéed vegetables on warm tortillas. Garnish with your favorite fajita toppings like sour cream, guacamole, salsa, or cheese if desired.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 17.0 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
