Tuesday, May 27, 2008

Steak Fajita Marinade

This is a fabulous fajita marinade from my sister-in-law. We use flank steaks for fajitas, and this meal has rendered guests speechless in the past. I believe that is the best complement. Enjoy!

In a large ziploc bag, or non-reactive dish, mix:

1/4 Cup Olive oil

1/4 Cup lime juice

Tons of chopped garlic

2 Tablespoons cumin

2 Tablespoons coarse salt (Kosher)

1 Tablespoon Pepper

2 Tablespoons Mexican Oregano

1 teaspoon cayenne

2 Tablespoons tequila

Place your flank steaks in the bag or dish and turn to coat. Marinate in the refrigerator for a couple hours, turning over every half hour or so. Don't marinate it much longer.

We marinate flank steaks for fajitas, then grill the steaks on high to medium-high about 5 minutes on a side along with onions and colorful bell peppers. Slice the meat thinly against the grain, and serve with warmed tortillas and some beans (these beans or these beans), and you have the Best Fajitas Ever.

Come over, I'll make you some.


Anonymous said...

I thought I would give this a try and it turned out to be fantastic. We really enjoyed it and have now put it on our "go to list." It's a tough list to make by the way. There may even be a friends over for fajitas party in the near future. Thank you!

Min said...

Anon, this makes me so happy! We LOVE fajitas made this way. Thanks for trying it and letting me know! Thrilled to make your "list." Fajita parties are the best!

Anonymous said...

I cut the cumin to a tsp and a half, and added a helf tsp of cilantro...and added a pack of Goya Sazon....really delicious!!!!

Plumbing Kitchen said...

I love fajitas and I hope to be able to give this a go this weekend. I hope you don't mind if I share this page do you? It's very helpful.

Anonymous said...

Marinade from Texas: 4 limes, 1 tbspn Soy, 1/4 cup chopped cilantro, 2 crushed garlic cloves, a little olive oil. cumin if you like, or chilli powder 1 tablespoon.

Crush a can of black beans, heat.

Anonymous said...

This is fantastic! Here are my alterations:
—I used skirt steak, instead of flank, cause I swing that way.
—I found it way too salty, so I cut the salt in half. It's still satisfyingly salty.
—I have this huge container of dried red chilli from the Indian market, so I used that instead of cayenne; it's milder, so I tripled it.
—I interpreted "tons of chopped garlic" as seven cloves, which was delicious.

Min said...

Anon 1/12, I do have to disagree about the salt. 2 tbsp. isn't that much, we've never had a complaint. BUT--I use kosher salt. I think 2 tbsp. of regular table salt would be too much!

Glad you like it though! Your Indian chile sounds wonderful, and yes, seven sounds about right! ;-) I need to make these again soon!

Anonymous said...

Very good Next time I make it though I will marinade overnight. A++ my new favorite recipe.

Anonymous said...

YUMME!!!! Oh yes... my husband and I LOVE mexican food. This marinade is fajitalicious amazing! Best that I have had and easy. I served them with Amy's Organic Vegetarian (they're just good)refried beans topped with mexican cheese,sour cream, homemade guacamole', green salsa and tortilla chips. Thanks for such a great recipe :)

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