Good Eats Skirt Steak Marinade Great for Fajitas
Elevate your Tex-Mex night with this Good Eats Skirt Steak Marinade, specially crafted for bold and authentic fajitas! This recipe combines the zesty punch of lime and orange juice with the savory depth of soy sauce and Worcestershire, while smoked paprika, chili powder, and cumin add a smoky, spicy kick. Minced garlic, fresh cilantro, and a touch of jalapeño bring vibrant, aromatic flavors that soak into tender skirt steak during a long, flavorful marination. Quick to prep and ready in minutes on the grill or skillet, this steak is sliced thin against the grain for the ultimate melt-in-your-mouth texture. Serve wrapped in warm tortillas and piled high with your favorite fajita toppings for a crowd-pleasing, restaurant-quality meal that’s perfect for any occasion. Keywords: skirt steak marinade, fajitas, Tex-Mex, marinated steak recipe, easy steak dinner.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 0.25 cups olive oil
- 0.25 cups lime juice
- 0.25 cups orange juice
- 0.25 cups soy sauce
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground chili powder
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño pepper, seeded and finely chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a medium mixing bowl, whisk together the olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
Add the minced garlic, fresh cilantro, and chopped jalapeño to the bowl, stirring to incorporate all the ingredients into the marinade.
Place the skirt 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 tightly or cover the dish with plastic wrap.
Allow the steak to marinate in the refrigerator for a minimum of 2 hours, but preferably overnight for deeper flavor.
Preheat a grill or cast-iron skillet to medium-high heat.
Remove the steak from the marinade, allowing any excess to drip off, and discard the marinade.
Grill or sear the steak for 3-4 minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness.
Remove the steak from the heat and let it rest for 5 minutes. This ensures the juices redistribute, keeping the meat tender and juicy.
Slice the steak thinly against the grain to maximize tenderness.
Serve the skirt steak with warm tortillas, sautéed peppers and onions, and your favorite fajita toppings, such as guacamole, salsa, or sour cream.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 760 mg | 16% | |
*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.
