Want sizzling, juicy fajitas without fuss? This Steak Fajita Marinade is packed with bold flavors and the results are always irresistibly tender. Marinate for 30 minutes or overnight, then sear, and dinner’s done!
Recipe Rundown: What To Know
- Flavorful: Transform any steak into a flavor bomb!
- Fast Prep: Just combine everything and toss in the steak.
- Marinate Time: Minimum 30 minutes, best between 2 to 8 hours.
- Tender: The ingredients add great flavor, but also tenderize the meat.
- Budget-Friendly: Only 6 simple ingredients are needed.
- Yields: Enough to marinate 2 to 3 pounds of steak.
- Make Ahead: Can be prepped up to 2 days in advance or frozen.
Ellen’s Notes
We have been making this fajita marinade for DECADES! If you are a Texas native, you will be happy to know it’s a twist on Pappasito’s steak fajita marinade recipe. It’s sweet, salty, savory, a little spicy and it makes the meat so unbelievably tender. The acids and fruit enzymes work as a natural tenderizer, making your fajitas perfect every single time!
Key Ingredient Notes
Below you will find helpful notes and substitutions for a few key ingredients, as well as a couple of variations you may want to try. Visit the printable recipe card below for the full ingredient list and amounts.
- Pineapple Juice: While this adds a nice sweetness to the flavor palate, the main reason we’re using pineapple juice is to tenderize the meat! It contains an enzyme called bromelain that breaks down the protein fibers in the meat, making it much more tender and easier to chew. If you can’t use pineapple juice, freshly squeezed orange juice is a good substitute.
- Olive Oil: Avocado oil also works well too, especially if you plan on grilling it at a high heat.
- Lime Juice: It’s very important to only use freshly squeezed limes, they will have the best flavor!
- Soy Sauce: Coconut aminos or tamari both also work well.
- Jalapeño: The jalapeños don’t really make your fajita meat spicy, they just add good flavor. If you want to really turn up the heat, swap them for a serrano or habanero pepper instead.
- Garlic: For the best flavor, use fresh garlic, not the pre-minced kind. It really does make a difference! We don’t mince them, just give the cloves a good smash.
Flavor Variations To Try
- Sweeter: Add a tablespoon of brown sugar to enhance the sweetness.
- Umami Flavor: Add up to a tablespoon of Worcestershire sauce.
- Smokey: Add up to a teaspoon of liquid smoke.
- Herby: Mix in some fresh cilantro for a pop of fresh herbaceous flavor.
- Earthy: Add ground cumin or chili powder, up to a tablespoon of each.
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How To Make Steak Fajita Marinade
Making a batch of this beef fajita marinade is as simple as measuring the ingredients and mixing them together. However, below are a few quick tips to ensure your fajitas turn out perfect, every time. Visit the printable recipe card for the full instructions.
Always marinate the steak in a non-reactive container, like a glass bowl or a large zip-top bag. If you’re using a bag, press out as much air as possible before sealing it up and give it a good shake to make sure the meat is evenly coated. Flipping the steak halfway through the marinating time also helps so it soaks in evenly on both sides.
You can marinate the steak for as little as 30 minutes, but it’s best to let it sit for 2 to 4 hours. If you have time, marinating overnight (up to 12 hours) gives the meat the most flavor without turning mushy.
We like to season our steak fajitas with our favorite fajita seasoning after we remove it from the marinade. Then we let it rest on the counter for about 30 minutes, to allow the meat to come to room temperature before cooking. This helps the steak cook more evenly, preventing it from seizing up when it hits the hot pan or grill and from overcooking while the inside is still cold.
Once your steak is cooked, be sure to allow it to rest (we always wrap it in foil) for 10 minutes after cooking. This will help the meat to relax and become much more juicy. Then slice it against the grain for the most tender bite and serve it however you like!
Frequently Asked Questions
Skirt steak and flank steak are ideal because they absorb marinades well and cook quickly at high heat. Hanger steak or flat iron steak will also work!
Absolutely! This marinade works great on chicken, shrimp, and even pork. Just adjust marinating time. Chicken or pork can handle 2–8 hours, while shrimp only needs about 30 minutes.
Yes! in fact, tossing sliced bell peppers and onions into the same marinade adds even more flavor to the finished dish. That said, if you’re marinating for a longer time (more than 2 hours), it’s a good idea to keep the veggies separate and marinate them for just the last 30 minutes to an hour. This prevents them from becoming too soft or overly acidic before cooking.
Yes, you can mix the marinade and store it in the fridge for up to 2 days.
Yes! Combine the steak and marinade in a freezer-safe bag, seal it, and freeze for up to 3 months. Thaw in the fridge overnight before cooking.
Absolutely, we actually do this often! Replace part of the pineapple or lime juice with Mexican beer (like Modelo or Dos Equis) for a malty, rich depth.
Steak Fajita Marinade Recipe
Ingredients
- 1 cup pineapple juice, or freshly squeezed orange juice
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice
- ⅓ cup soy sauce
- 1 jalapeño, sliced
- 4 cloves garlic, smashed
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Instructions
- Add all of the ingredients into a bowl or jar and stir until well blended.
- Pour the marinade over the steak and marinate for at least 30 minutes before cooking. Turn the meat over halfway through.
- Or, add meat to a gallon ziplock bag, pour the marinade over the meat, seal the bag and store in the refrigerator for up to 12 hours. Make sure to shake the bag a few times while marinating.
- Remove the meat from the marinade and cook as desired.
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Nutrition
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Wow! This is now my favorite marinade recipe! I did add a little beer with the pineapple juice. We loved it. Can’t wait to try with shrimp
Best steak fajita marinade ever!! I usually use a store bought version, but this was so simple to make and had a lot more flavor. I was not sure about the soy sauce, but it tasted great.
You had me at Pappasito’s 🤤 and then when we finally tried it, our fajitas tasted so good. Not sure it was exactly the same as the restaurants, but they were super close to it and it was really easy to throw together. This will be our new go-to fajita marinade for sure.