Uncle Julios Fajita Marinade Recipes
STEAK FAJITA MARINADE
The best steak fajita marinade of all time starts with sweet pineapple juice, which is a natural tenderizer and loads the skirt or flank steak with incredible flavor while creating a finely seared crust. Click here for the grilling instructions on these Texas-style steak fajitas.
Provided by Sarah Penrod
Categories Beef
Time 21m
Number Of Ingredients 6
Steps:
- Place your fajita meat in a glass casserole dish with a lid.
- Pour the pineapple juice, soy sauce, juice of the limes, and minced garlic onto the meat. Stir well and adjust with tongs. Sprinkle cilantro on if using.
- Marinade anywhere from 8 hours up to 2-3 days. Grill over charcoal grill if possible. See my next post for complete instructions on how I grill and serve these steak fajitas.
Nutrition Facts : Calories 939 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 247 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 88 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2078 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
MAMA'S FAB-U-LOUS FAJITAS
My fajitas are finally perfected, it doesn't get any better than this! Fo' sho'! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.
Provided by mrsderrer
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. Add skirt steak, onion, and red bell peppers; toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
- Remove steak, onion, and peppers from marinade and shake off excess. Discard remaining marinade.
- Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. Transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining oil in the same skillet over medium-high heat. Saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. Return meat to skillet; cook and stir until heated through.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 4.3 g, Cholesterol 17.8 mg, Fat 7.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 20.2 mg, Sugar 2.1 g
FAJITA MARINADE
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Provided by Robbie Rice
Categories Marinades
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
- Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 159.4 mg, Sugar 0.1 g
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