Beef Fajita Best Marinade Recipe

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3 votes | 1515 views

This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This recipe is fine for 1 to 1-1/2 lb flank steak (which I prefer to serve in place of skirt)

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Ingredients

Cost per recipe $1.25 view details
  • 2 tsp chili powder
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1 tsp sugar ( I use turbinado)
  • 1 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1/4 tsp cayenne pepper
  • 1 T cornstarch
  • 1 tsp coarse salt
  • 1/4 C chopped fresh cilantro (coriander)
  • juice of 1 lime
  • 2 T olive oil
  • While the meat is resting for 10 minutes, core, seed, de-rib and slice a couple of sweet bell peppers and an onion and saute them in the same skillet used to cook the meat. Slice the rested steak and re-sear on a serving iron or back in the skillet, plate & serve.

Directions

1.
Gather your spices
2.
Add the 'wet' ingredients to the dry and combine well
3.
Rub the marinade completely into the meat and let it rest in the cooler for an hour
4.
Wipe the excess marinade off the meat. Sear the meat to your taste, slice it very thin and serve very hotwith sweet peppers and onion slices

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 82g
Calories 151  
Calories from Fat 92 61%
Total Fat 10.52g 13%
Saturated Fat 1.48g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2384mg 99%
Potassium 266mg 8%
Total Carbs 16.5g 4%
Dietary Fiber 3.3g 11%
Sugars 6.1g 4%
Protein 1.72g 3%
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Reviews

  • Bobby Lovera
    How did you get those pictures into the directions?
    I've cooked/tasted this recipe!
    2 replies
    • Robyn Savoie
      December 9, 2013
      I just noticed this option the other day, probably been there for a while.

      When you create or edit a recipe and get to the section for adding directions, under the word "directions" (left of the box) in blue and underlined it states "add pictures." I assume this is where you would. :)
      1 reply
      • Bobby Lovera
        December 9, 2013
        Oh yes..I see it now. That option wasn't there before. I like it.
    • Robyn Savoie
      I'm going to try this one. With my recipe, it feels like I'm missing something. Perhaps it's the paprika I'm missing. Also, I use ground coriander and the fresh for garnish.

      Comments

      • LeahB
        December 11, 2013
        Where did you find your cast iron serving dish with the wooden base?
        2 replies
        • Amos Miller
          December 12, 2013
          I have bought a good number of very useful and attractive, unique serving pieces from nishienterprise.com out of New York. The specific item you see in the photo is one of my very versatile iron serving platters (Nishi carried two styles, each set in a wooden tray). I have several and find that they are perfect for fajitas, kababs, BBQ wings, filets - anything Iwant to be sizzling when I bring it to table. I heat the iron platter on high heat while I am finishing the dish on another burner - you can crank the high heat on this platter.. Then, when I am ready to plate the dish, I put the food on the platter and, with two good hotpads, set the hot iron into the wood tray and rush it (them) to table, steaming, sizzling hot. Great kitchen tool! Go to the website and search for Cast Iron Sizzler w/ wooden tray. Nishi Enterprise - dependable, fast service, highest quality. I also love their stainless, hammered copper serving bowls.& trays. Reasonably priced!
          1 reply
          • LeahB
            December 13, 2013
            Thanks, Amos, for that detailed reply. I will check it out.
        • Salad Foodie
          December 8, 2013
          Not long ago I fumbled my way through beef fajitas (à la Salad Foodie style) but now that I have this recipe saved a better outcome looks promising. Looking fondly tonight at flank steak at the meat department made me dream and scheme to replicate Chef Amos' fajitas. Thanks for taking time to show us how.
          • Shalina Silva
            December 6, 2013
            I like spicy marinades... this looks promising. thanks for sharing!
            • John Spottiswood
              December 6, 2013
              This looks outstanding, Amos. I've honestly been looking for a good fajitas marinade recipe. Would you change this for shrimp or chicken...or would you stay with the same ingredients?
              1 reply
              • Amos Miller
                December 12, 2013
                Hi, John - Like all recipes, this is a good jumping off point. You may want to cut back on the cornstarch and add a dash more cayenne to the shrimp or chicken and an additional shot of lime juice when finishing the shrimp. Hope you like it. It really is a kind of wet rub. alum foil the meat while it rests and you saute the vegs. I'll be posting more recipes soon - been real busy all year building a new farmhouse (around the kitchen & great room) while developing a cookbook with the help of Paula Wolfert.

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