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Fajita Marinade
Lacey Baier
Combine the best of both worlds and spice up your next steak dinner by letting the meat soak up all the colorful flavors of my Fajita Marinade.
5
from
3
votes
Print Recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Meal Prep, Sauce
Cuisine
Mexican
Servings
4
Calories
255
kcal
*may contain affiliate links
Ingredients
1x
2x
3x
1
lb
skirt steak
⅓
cup
lime juice
(approx. 2-3 limes)
¼
cup
pineapple juice,
no sugar added
2
tablespoon
low sodium soy sauce
1
clove
garlic,
minced
1
teaspoon
ground cumin
1
teaspoon
paprika
½
teaspoon
crushed red pepper flakes
1
teaspoon
sea salt
½
teaspoon
ground black pepper
¼
cup
cilantro,
chopped
2
tablespoon
olive oil
Instructions
In a sealable
ziplock bag
or
air-tight container
, add the skirt steak, followed by all the ingredients for the marinade.
Press the air out of the bag and seal tightly, making sure to press the marinade around the steak to coat.
Place in the fridge to marinate at least 30 minutes, ideally up to 6-20 hours.
Nutrition
Serving:
4
oz
Calories:
255
kcal
Carbohydrates:
9.6
g
Protein:
19.3
g
Fat:
15.9
g
Saturated Fat:
5.2
g
Cholesterol:
69.2
mg
Sodium:
272
mg
Fiber:
0.8
g
Sugar:
5.4
g
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