Fajita Marinade

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
4 Servings
Prep Time 10 minutes
Cook Time 9 minutes
Marinate 2 hours
Total Time 2 hours 19 minutes
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Fajita marinade is easily made with smokey, savory, and lightly spicy seasonings and oil. Mix in minutes and use to prepare juicy steak.

Fajitas are the ultimate Tex-Mex family Dinner and this simple Marinade is perfect for making juicy steak tender and flavorful! Try out my Steak Marinade and Easy Chicken Marinade too!

Sabrina’s Fajita Marinade Recipe

Sizzling fajitas are a popular Mexican dish made with strips of flavorful grilled meat and vegetables. While I have a separate dry fajita seasoning for lighter protein and fresh veggies, I like to use this marinade to make the most mouthwatering steak. Prepping the meat in the bold blend of spices and oil, infuses it with fajita flavor while tenderizing the meat. You can also use this marinade on tougher cuts of beef, just marinade it overnight. Try it with veggies, shrimp, chicken or pork to make delicious fillings for burritos, tacos, nachos and more!

Dinner, then Dessert

Fajita Marinade

Fajita marinade is easily made with smokey, savory, and lightly spicy seasonings and oil. Mix in minutes and use to prepare juicy steak.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 2 hours 19 minutes
Course Ingredient
Cuisine Mexican
Author Sabrina Snyder
Grilled skirt steak with fajita marinade.
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Ingredients
 

  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 2 strip steaks , about 1 pound total

Instructions

  • Stir chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
  • Whisk in the vegetable oil until well mixed.
  • Trim any excess fat off the steak.
  • Add steak to the marinade and turn to coat.
  • Let marinate for 2 hours.
  • Heat a grill pan on medium high heat.
  • Cook the steak for 5 minutes, flip and cook for 4 minutes.
  • Set steak aside and let rest for 5 minutes before serving.

Nutrition

Calories: 370kcal | Carbohydrates: 3g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 674mg | Potassium: 367mg | Fiber: 1g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 3mg

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Collage of marinated steak before and after cooking

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The lime and cumin in this marinade give the steak such an authentic, bright flavor. I let my flank steak sit for about 4 hours as you suggested, and it was so incredibly tender after grilling.

    Reply

    1. Agreed. So pleased your flank steak turned out tender. Thank you for the 5 star review.

      Reply