Chef Nino

Fajita Flank Steak Marinade

Yield 6-8 servings
2 ratings


1 flank steak or 4 ribeye steaks

1/3 cup Rouses 100% lime juice

¼ cup tequila (optional)

¼ cup triple sec orange liqueur (optional)

¼ cup Rouses premium orange juice

¼ cup Rouses olive oil

¼ cup Rouses soy sauce

4 large cloves garlic, crushed

1 tablespoon minced fresh cilantro (or more to taste)

3 tablespoons Chef Nino’s Make It Mexican seasoning blend


Combine all ingredients except steak, and mix well to create marinade.

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

Remove steak from marinade and grill on indirect heat for 15 minutes on each side, basting occasionally with remaining marinade. Cut into small strips against the grain and place steak strips on your favorite taco round. Serve with your favorite fajita fixin’s.


Ingredients used in this recipe