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
This is so good have made it several times and always delicious! Have used it with flank steak and skirt steak.
Hi Jules! It’s definitely a favorite!
cant wait to mix up your fajita marinade and grill it out im sure it’ll be fantastic ty so much for your help 😉
Hi Janine! Let us know how they turn out!
My entire Family enjoys these fajitas! Easy and full of flavor. Serve with guacamole, pico de gallo and warm tortillas. The best!
Question… I buy the steak from my local market and it’s seasoned already. Can I still make this marinade even though the meat is sliced and seasoned already?
Hello Kelly! Because the meat is already seasoned, I’m afraid of it being overpowering if you use the extra marinade. We suggest using this marinade with non-seasoned meat if you can!
Hi Kelly. I actually went for it. I made the marinade before I realized the meat was already marinated. So it was 1.5 lbs of basic marinated flap meat from Stater Bros. It was the exact marinade recipe. Also, I followed the thin meat temp time and it was delicious:)
Do you cook vegetables separately or with meat?
Hello Sheryl! We recommend cooking the vegetables separately.
Can you reuse marinade.
Hi Phillip! We do not suggest reusing marinade that has already been used in meat for food safety reasons. If you made a batch of marinade and have extra marinade that has not been placed with the meat, you are more than welcome to store it in the fridge for later use.
I purchased Some arachara meat from my neighborhood Mexican market. Last time I used this marinade it was so good. But this time I see the butcher diced my meat up already. Can I still Marinade it?
Hi Lena! Yes, you can!
I like fajita’s! But I LOVE these.. I made these put veg separately (some guests don’t eat meat). Put the dishes out, went back into the kitchen for the wraps… No one could wait, they had sampled the meat and that was it.
I can’t wait for annual leave, just to try more.
I am trying your recipe today ut looks and smells amazing. But quick question my husband sliced the meat before . So is it ok to still marinate but not as long
Hi Linda! Yes, that’s okay. Hope you enjoyed it!
Do you slick your fajita steak before marinating?
Hi Barbara! Just to be sure, did you mean slice? If so, we recommend slicing after the fajita meat has been cooked and has had time to rest.
Should we slice the steak before grilling it
Hi! You should slice the steak after grilling.
I have not tried the recipe yet, but I would like you explain the measurement 0.28 cup.( I like that you show the recipe for different number to serving.) Is this the number of ounces?
Hi Marilyn! That number is in the original units from the recipe, so cups. It just changes it to a decimal for accuracy, but 0.28 ends up being about 1/3 cup.
How much meat do you use?
Hi! Isabel uses about 2 pounds of flank steak for her recipe for steak fajitas.
Amazing Fajita marinade. I made this last night, and my husband and I fight over who could take the leftovers for lunch today! Definitely one I will be using again. Actually making another batch of marinade to keep in the freezer, for a quick dinner base.
thank you and hope to more success in order to help us by the great knowledge
Recipe looks simple and amazing. Two questions. Do you slice up the beef before or after you marinate it? And question two: I need to substitute the lime with lemon. I am severely allergic to lime. I assume it’s the same marination time even though lemon and lime are actually much different from each other than people would expect. They are as different as peaches and plumbs.
Hi! The beef should be sliced after you marinate and cook it. The marination time would also stay the same if you use lemon. Hope you enjoy!
This were delicious, definitely going to make again! The only reason I gave it 4 stars is because it came out a bit sweet. Next time we will use a bit less orange and more lime. We grilled our meat and it was awesome!
Great recipe. Let the meat soak in the marinade for 2 hrs. I cooked our steak on the grill and the flavors were great. One thing I added was some fresh cut ginger slices to the marinade. I thought the ginger would add to the flavors ,and I was right!
Yucky. I tried this and it tasted like meaty orange juice.
I do not recommend
Try swapping the orange juice for red wine. Not as sweet and a bit more of a complex flavor.
Excellent version of this marinade..