Chef Nino

Fajita Flank Steak Marinade

Yield 4-6 servings
1 ratings


1 flank steak, or 4 ribeye steaks

1/3 cup fresh lime juice

¼ cup tequila

¼ cup triple sec orange liqueur

¼ cup fresh orange juice

¼ cup olive oil

¼ cup soy sauce

2 large cloves garlic, crushed

1 tablespoon minced fresh cilantro

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne powder

Your choice of onions and peppers for grilling


Combine all marinade ingredients and mix well.

Pour marinade over meat in shallow glass, plastic or non-reactive container (a 1-gallon plastic ziploc bag works well). Refrigerate overnight or up to 24 hours.

Remove steak or steaks from marinade and grill on indirect heat for 15 minutes on each side, basting occasionally with remaining marinade.

Set steak aside and add 1 tablespoon oil to the pan. Cook sliced onions for 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add steak back to the pan and stir to combine.

Cut into small strips against the grain and add steak strips, onions and peppers to your favorite tortilla round.

Ingredients used in this recipe