In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
Add the steak (I usually use flank steak or skirt steak) and toss with marinade to coat.
Seal 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 coarse sea salt and black pepper. Grill or cook to your desired internal temperature.
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.
Steak Fajita Marinade
Amount Per Serving (1 g)
Calories 72Calories from Fat 63
% Daily Value*
Saturated Fat 1g5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 200IU4%
Vitamin C 10.7mg13%
* Percent Daily Values are based on a 2000 calorie diet.