This Steak Fajita Marinade is made with olive oil, orange juice, lime juice, garlic and flavorful herbs and spices that result in tender and juicy fajitas!
If you’re in the mood for some fajitas tonight, you’re going to want to make this steak fajita marinade recipe!
It comes together in only 10 minutes, and once you toss it with the steak, all you have to do is sit back, relax and let the marinade do all the work. The end result is a rewarding tender, juicy and super flavorful steak that will make fajita night a hit!
Here’s what you need to get started.
Steak Fajita Marinade Ingredients
- Fat: Olive oil
- Citrus: Orange juice, lime juice
- Herbs and spices: Garlic, cumin, chili powder, oregano, smoked paprika
- A little something extra special: cilantro
How Long to Marinate Steak Fajitas
I recommend marinating the steak (either flank or skirt steak) for anywhere from 2 to 8 hours. Anything longer than that and the texture of the meat begins to change, so make sure not to go over that time.
If you’re short on time, don’t fret. You can marinate the meat for a minimum of 30 minutes and still get some good flavor out of it.
To make the marinade, add all the ingredients to a large bowl or a gallon-size resealable plastic bag and mix together. Then add the meat, toss it with the marinade to coat and cover or reseal the bowl or bag. Place in the refrigerator and marinate for 2 to 8 hours. That’s it!
Once you’re ready to cook the steak, remove it from the marinade and wipe off as much of the mixture as you can. Pat the steak dry with some paper towels and then lightly season both sides with some black pepper and kosher salt.
More Marinades
Looking for more marinades? Here are some of our favorites:
- The Best Chicken Marinade (only 2 ingredients!)
- Skirt Steak Marinade
- Lime Chicken Marinade
- Mexican Chicken Marinade
Serving Suggestions
I think steak fajitas and homemade flour tortillas are a match made in heaven. You could also serve it on top of some Mexican rice or cilantro lime rice with a generous scoop of guacamole.
Recommended Tools
- Instant read thermometer. A must-have kitchen tool! Perfect for temping meat, fish, and even baked goods.
- Non-slip cutting board. This cutting board doesn’t move around on your counter when in use!
- Garlic press. My favorite tool for quickly mincing garlic without a knife.
More Mexican Recipes
Ingredients
- ¼ cup olive oil
- ¼ cup orange juice
- 2 tablespoons lime juice (about 1 lime)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ cup chopped cilantro
- 2 pounds skirt or flank steak
Instructions
- In a large resealable plastic bag (or a large mixing bowl), add all the ingredients except the steak and toss to combine.
- Add the steak and toss with marinade to coat.
- Seal the bag or cover and marinate in the fridge for 2 to 8 hours.
- Remove the meat from the marinade, transfer to a clean large surface and pat dry with paper towels.
- Season both sides of the steak with kosher salt and black pepper. Grill or cook to your desired internal temperature.
Isabel’s Tips:
- Click here to learn how to cook steak fajitas as well as my favorite fajita veggies!
- This marinade is best when used with 1 or 2 pounds of protein. If you’re making more than 2 pounds, double the marinade.
Nutrition Information
Marinated deer loin in this mix. Deer was delicious. Tasted like a rich beef.
Great ideas . I love this website .
Looking forward to trying this recipe.
Can I make it ahead of time and freeze it and when ready to fix, take it out of freezer and let thaw and fix?
Thanks in advance!
Linda
Hi Linda! You can definitely freeze this recipe!
Just made this today..Sooo good & easy! I did add a few more spices but meat was flavorful & tender. I let it sit for about 24 hrs & used skirt steak. Yum!
Excellent Fajita marinade that gives an authentic taste for for tenderized flank steak I use for to make them.
I am SO happy I finally tried this recipe. I love skirt steak and had this recipe bookmarked for a while but I just always forgot to buy orange juice. For some off reason we had some in the house and finally used it. I thought I made great skirt steak before— this completely changed the game. My fiancé said it was the best meat I’ve ever made. I’ll never use another skirt steak fajita recipe!
Thank you so much Liz! We’re glad you and your family enjoyed this recipe!
I was looking for a fajita marinate, found yours, it’s a keeper! Thanks, I plan to try more recipes from your site! Yum
This was so delicious!! Made exactly as the recipe called for and then topped the fajitas with a melted butter/lime juice/cilantro concoction. I overcooked the meat but the flavor was 100! Thank you
Delicious! Marinated some thin steaks for about 3 hours. Grilled and made “Taco Bowls.” The only changes I made were to use avocado oil instead of olive oil, and I omitted the smoked paprika because I don’t care for it in anything. I cook Mexican food a lot and will definitely add this to my recipes!
Hi Joni! Thank you so much for sharing! We’re glad you enjoyed this recipe 🙂
Exceptional flavor! I tried this recipe, and it’s a winner on the first try. I don’t usually use OJ in my recipes. It added an unexpected sweetness, not over powering, just right. Definitely a keeper. I’m going to try the taquitos next. I’m really looking forward to my next Isabel eats meal.
Hi Memi! Yes orange juice is definitely not common in recipes like this but it makes it so delicious! Thanks for sharing!
My husband cooked them in a cast iron skillet on the grill. So yummy