Fajita Steak Marinade
Transform your steak into an irresistible Tex-Mex delight with this flavorful Fajita Steak Marinade! Bursting with a zesty blend of fresh lime juice, soy sauce, and Worcestershire sauce, this marinade also features savory garlic, smoky paprika, and a touch of honey for the perfect balance of heat and sweetness. Designed to tenderize and infuse your choice of flank, skirt, or sirloin steak, this quick-to-make marinade elevates your fajita game to a whole new level. After just a few hours of marinating, the steak is ready to be grilled to perfection, delivering juicy, melt-in-your-mouth bites every time. Serve it up with warm tortillas and your favorite fajita toppings for an easy, crowd-pleasing dinner that’s perfect for any occasion.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 1.5 pounds steak (flank, skirt, or sirloin)
Instructions
In a medium bowl, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, cumin, smoked paprika, chili powder, oregano, black pepper, kosher salt, and honey until well combined.
Place the steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated.
Seal the bag or cover the dish with plastic wrap. Refrigerate and allow the steak to marinate for at least 2 hours, ideally 4-6 hours, for maximum flavor. Avoid marinating for more than 12 hours to prevent the steak from becoming mushy.
Preheat your grill, skillet, or broiler to high heat. Lightly oil the cooking surface to prevent sticking.
Remove the steak from the marinade and allow the excess liquid to drip off. Discard the remaining marinade.
Cook the steak over high heat, about 4-5 minutes per side for medium-rare or until it reaches your preferred level of doneness. Use a meat thermometer if necessary (130°F for medium-rare, 140°F for medium).
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Slice the steak thinly against the grain to ensure tenderness, and serve immediately with warm tortillas and your favorite fajita toppings such as grilled peppers, onions, sour cream, guacamole, or salsa.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 21.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2222 mg | 47% | |
*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.
