I've made this steak fajita marinade for Eva Longoria, Lyle Lovett, Andy Dalton, Tony Parker, Tyler Seguin, and Bobby Flay. So you might say this recipe has been well-tested.
As a private chef, you learn what your best recipes are because they end up being everyone's favorite recipes. They're requested time and time again, no matter who they are or how exciting their life is.
This steak fajita marinade recipe is my masterpiece. It's the perfect blend of mouth-watering flavor and medium-rare tenderness—let's make it tonight for your family.
What Type of Steak is Best for Fajitas?
If you're in the South and Southwest you should experiment with Skirt Steak and Flank Steak. At least until you know the difference, and develop a preference. Because this can be used as both a Skirt Steak Fajita Marinade and a Flank Steak Fajita Marinade!
I've gone back and forth my entire career as a chef and I've learned an important fact. Some grocery stores just carry really crappy Skirt Steak. I'm no butcher, but my experience has been that certain grocery stores will hide the fat side down. They do that to sell you WAY MORE FAT than is reasonable on that cut of meat. That's why they package it fat side down. Crappy huh?
Don't judge skirt steak on those offerings though. Find a place where you feel has consistently lean and meaty (though speckled with fat) skirt steak. Then compare it to flank steak with the same preparation.
Flank steak is consistently meaty so there is no way the grocery store can sell you a bad piece. The downside is it's missing some delicious flavor from not having any fat at all like skirt steak. With fat comes flavor!
So, if these are your two choices you must try them both. And preferably with this Steak Fajita marinade, and choose for yourself. Then you'll be a real expert anyways.
In case you can't tell, I have a favorite meat to make steak fajitas with. When deciding between Flank Steak and Skirt Steak, I always choose Skirt Steak.
When you get a well-marbled piece of skirt steak, combined with this steak fajita marinade, you'd better be ready to answer all of your guests' questions on how you made your fajitas so tender and flavorful!
Now, if you're in California, you'll have your choice of skirt, flank, and tri-tip. Tri-tip is really cool because it's beautifully marbled with fat and can be butterflied for thinner slices, which means more exposure to the marinade!
Do You Cut Steak Fajita Meat Before Marinating?
The simple answer is no, you do not cut fajita meat before marinating, and here's why:
If you choose to cut your steak fajita meat before marinating it, it WILL pick up more marinade and therefore more "flavor". Sounds like a great idea, right?!
Well...not so much. It often picks up too much marinade and the results are overly salty. Each thin slice of meat shrinks considerably and no part of the exterior gets a good quality sear.
Think about it this way, when you grill a burger at home, you know how it shrinks up a considerable bit? The same is going to happen with your steak if you slice it into fajita strips prior to grilling! So you'll end up with little bitty pieces of meat that are shriveled into nothingness and dried out, yet overly salted. Yuck.
No matter where you are, check to see if you have a Mexican grocery store or butcher shop nearby. They have expertly cut fajita meat sold in slabs, specifically butterflied and butchered thin in order to soak up marinades, and sear hot and fast.
That's where I got this beautiful skirt steak to complement the best steak fajita marinade recipe, in my opinion of course...
Steak Fajita Marinade Ingredients:
Here is the Texas secret to making the best steak fajita marinade recipe. You've got to use pineapple juice.
This gives your steak fajitas a truly authentic Tex-Mex flavor and it works for several reasons.
First, pineapple juice is what powdered meat tenderizer is usually made from (pineapples or papayas). Enzymes in pineapple juice break down the steak, and although you will still get plenty of chew, you will get that juicy-pull-apart-restaurant-quality tenderness that you're searching for in a home fajita meat recipe.
This steak fajita marinade recipe also includes soy sauce, garlic, and fresh lime juice. Garlic for interest, soy sauce for salt, and lime juice to balance the sweetness of the pineapple and provide a little Mexican flair.
This is a classic combination that I suspect everyone from Pappasito's Cantina to Uncle Julio's, is using for either their chicken fajitas or steak fajitas.
Pouring the ingredients for the recipe over your steak fajita meat is easy, then just give it a little mix around. I use a glass casserole dish with a Tupperware lid and I will rotate the meat with tongs over the course of several hours to 2-3 days.
We have soaked the meat in the steak fajita marinade for as little as 6 hours, all the way up to 2-3 days. The flavor and tenderness peaks at 1-2 days in the marinade, but still provides excellent flavor if you can get the meat submerged in the morning before work, and cook it that evening when you get home.
The garlic is pressed through a garlic press, or smashed well and sprinkled all around the steak fajita meat.
CHEF TIP:
We eat with our eyes. I'm a private chef and 80% of my job is making ordinary food look breathtaking. I've learned a couple of tricks along the way and I thought I would share this one. I sprinkle cilantro on the beef during the marinade because the green flecks look beautiful on the final grilled steak fajitas. They don't really add any flavor at all so don't go running to the store if you haven't got any fresh cilantro in your kitchen.
Cilantro is best used fresh on the fajitas after cooking, but if I didn't tell you what the green was I knew someone would ask. 😛
Marinade the meat using this steak fajita marinade Recipe for as long as possible in order to obtain maximum flavor. Don't cheat yourself by only doing it for 1-2 hours because you're in a rush!
How to Grill the Steak Fajitas ⇐ Here is part 2 when you're ready to prepare the grilled fajitas.
What to Sides to Serve with Steak Fajitas?
- Green Chile Risotto Recipe (Mexican Risotto)
- Texas Pinto Beans Recipe in the CrockPot
- How to Make Refried Beans
- Corn and Black Bean Salad with Mexican Vinaigrette
- The Famous Candlelite Inn Guacamole Salad Recipe
- How To Make Torchy’s Queso Recipe
- Torchy’s Guacamole Recipe
- Homemade Sour Cream Chicken Enchilada Recipe
- Tex Mex Enchiladas Recipe
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
Join us on Social Media using the links below!!
Steak Fajita Marinade
Ingredients
- 2 cans pineapple juice 2 cups total
- 1 15 oz. bottle low sodium soy sauce
- 3 limes juiced
- 5 garlic cloves pressed or smashed
- 3 T. fresh cilantro chopped fine (optional-for beauty)
- 2-4 lbs. steak fajita meat such as skirt steak, flank steak, tri-tip, sirloin, etc.
Instructions
- Place your fajita meat in a glass casserole dish with a lid.
- Pour the pineapple juice, soy sauce, juice of the limes, and minced garlic onto the meat. Stir well and adjust with tongs. Sprinkle cilantro on if using.
- Marinade anywhere from 8 hours up to 2-3 days. Grill over charcoal grill if possible. See my next post for complete instructions on how I grill and serve these steak fajitas.
frank says
This is the best fajita recipe i have ever tried.
Rebecca says
Really helpful for anyone learning the basics. It makes the whole recipe feel less intimidating.
Owuor says
Glad to have this in my recipe bookmarks. I love the focus on the steak seasoning. That would be handy during the holidays.
Robert says
This tastes a lot like Steak and Ale Kensington club.
Dale says
Your site is not user friendly. Will not back. Too many adds
Sarah Penrod says
Sorry to hear that Dale. You're going to miss out on some amazing recipes though! 🙂
Deanne says
I agree! Too many annoying adds popping up every few seconds while you are trying to read! Just too much! But the recipe itself is fantastic!
Sally says
I've made this twice and it was amazing! I used flank steak and grilled it outside. It was so flavorful and tender. 10/10 will be my only marinade from now on
Sarah Penrod says
I made this last night and I agree! I forget how good this steak marinade is!
Raquel says
I must have done something wrong because the reviews are raving but mine came out absolutely awful
Sarah Penrod says
Hi Raquel, sorry to hear about the results! Let's see if we can troubleshoot this.
Was there any particular ingredient or part of the recipe that was modified/substituted? We can start there.
Lisa says
I wonder too.. and yes pineapple IS a natural tenderizer (it’s enzymes do the job) so never ever marinade for too long! Years ago I made this mistake with chicken. Ick! A few hours will do. I love this recipe, thank you!!
Katie says
A couple quick questions:
We can’t do wheat/gluten, so would coconut aminos work in place of the soy sauce? And would the amount be the same?
Also, we have a bunch of beef from a cow purchase, but don’t have any flank or skirt steaks. What other steaks would work for this? Pretty sure we have sirloin and NY strip steaks, as well as a bunch of rib steaks.
Sarah Penrod says
Hi Katie, this marinade is great on any cut of steak and chicken. When I was a private chef I used tamari or coconut aminos in this recipe for my gluten-free clients. Hope this helps!
Cheri Priest Ramos says
I have celiacs and Kikomon's makes a really good GF soy souce if you want to stick to that brand but if you don't, La Choy is always gluten free and is a great price point.
Haley says
What would you do if you already have the meat sliced? We have fajita strips from the cow we bought and they come pre-cut. How can I adjust so it doesn’t ruin the meat?
Sarah Penrod says
You can still marinade it but I would probably cut the time. It's a sweet marinade so it won't become salty.
Micah says
Your website is so covered in annoying ads that I couldn't read any information. You deserve to be paid for your work, but this is too much.
Sarah Penrod says
Thank you for the comment and feedback Micah!
CK says
Looks delicious! If one doesn’t have a grill how would you recommend cooking the steak? Temp/time? Also, how many people does 2-4 lbs of skirt steak actually serve? Thanks!
Sarah Penrod says
Broiling it under the broiler in your oven is the same type of heat "radiant heat" as a grill. You'll need to keep an eye on it and flip it once throughout cooking, just like with grilling.
Sam says
Newbie question about leaving the steak in marinade over 1-2 days. Do you leave it covered at room temp or in the refrigerator?
Sarah Penrod says
Always refrigerate the raw meat until you are ready to grill.
P. KENNEDY says
2023: Urban Cowgirl….please correct the ingredient measurement for the Low Sodium Soy Sauce in this fajita marinade recipe => asap! There is way toooooo much soy sauce listed in this marinade. The grilled meat does not taste very good with 15 ounces of Low sodium Soy Sauce in your fajita marinade recipe. IT IS AWFUL! I followed your recipe to a tee! Super Disappointed and I certainly will not make this again!
Sarah Penrod says
Hello! Wow, I am sorry to hear this recipe did not taste right to you. It has quite a cult following and is based on the famous marinade from Steak and Ale Restaurants, so I'm a little curious if perhaps something went wrong with the measurements or the brand of soy sauce you used. I use Kikkoman low sodium soy sauce only, for a long time that is all there was. I am aware that many soy sauce brands have popped up in the last 5 years and I just wanted to check and see what brand you used. I have made this with the regular Kikkoman soy sauce and it was too salty. It has hundreds of 5 star reviews on Pinterest, so hoping you can give it another shot and figure out what happened. Best of luck- Sarah
Bruce Gruy says
I've been chasing down a taste similar to Rio Mambo's steak fajitas, but can't quite get there. maybe the pineapple juice will be the finishing touch? the closest I came to replicating that taste was when I used balsamic vinegar in the marinade. I'll follow up w results. thanks for the recipe!
Tom says
Recipe looks great, will be trying it! I’ve read it’s the pineapple enzymes that tenderize the meat, and unfortunately these enzymes are removed in the canning process with canned pineapple juice. So the soy sauce in recipe is doing the tenderizing, the pineapple juice very little if any. Ever try with fresh pineapple juice? Or maybe it’d turn out too mushy & over- tenderized. ??
Sarah Penrod says
I've always been skeptical of the many scientists out there telling us how enzymes work because powdered meat tenderizer is made from dried pineapple. You can use fresh if you have access as I am sure that would be so delicious. I think this mix of ingredients just gives it the perfect flavor more than anything, than a nice sear and knowing how to properly cut the meat against the grain really helps with tenderness and texture.
Janet Carter says
This is delicious! I made it for a Valentines Day dinner for my husband. I’m making it for my husbands 70th birthday party. I’ll be making a lot of it, 40 people. Wish me luck 🍀
Molly says
I want to try this on meat already sliced into fajita sized slices. Any idea how long to marinade?
Sarah Penrod says
I would try maybe 12 hours and if it works well you could try longer!
Sandi says
Just curious on what you think about using this with beef cutlets. We have lots of that from raising beef. Looking for ways to utilize it, and we love fajitas!
Sarah Penrod says
Sure you can use any beef that doesn't have a lot of connective tissue in it.
Stephanie Pena says
In part 2 you mention that this recipe leans toward the Pappasito’s marinade. Can you point more towards the Lupe Tortilla marinade?
Sarah Penrod says
Do you mean can I make a recipe for Lupe Tortilla Fajitas? If so, sure. I will have to track one down so I can taste the meat.
Joshua Keen says
This was a big hit last weekend so were doing it again! Perfect flavor.
Gus says
This is hands down one of the best marinades for fajitas. I've been using it for about a year now for family and friends and EVERYONE loves the flavor. I've recently started adding one 8oz jar of diced chipotle w/adobo to the marinade and its fantastic. I do recommend giving it a try if you wanna change things up a bit. This marinade is delicious either way. Big thumbs up
Sarah Penrod says
Hey Gus! Love to hear that, I am going to try your version next. 🙂 - Sarah
Mark says
Can you use some of the marinade on the onions and peppers when cooking them. I'm asking about the marinade after removing the steak. It would be heatewith vegetables cooking so shouldn't be any bacteria problem. But wondered if it would add flavor to veggies
Sarah Penrod says
Hi Mark! I like to use lime juice, butter, and Worcestershire in my fajitas veggies! You'll have to experiment and let us know. 🙂
Kathy C. says
This is absolutely the best fajita marinade ever! It made the most flavorful fajitas any of us had ever tried, and we have tried a lot. They were fall-apart tender as well. I was worried they might taste pineappley, or have a carribean-type flavor, but they didn't. We also followed your grilling instructions, which worked perfectly.
Sarah Penrod says
So happy to hear that Kathy! We love these so much! 🙂
Marion Williams says
Hello. Can this same marinade recipe be used for chicken and shrimp?
Sarah Penrod says
Yes! It would be great! I would only put the shrimp in the marinade for 4 hours.
Bambi says
Is the Fiesta steak seasoning the Uncle Chris Gourmet (white in color) or Texas Style (red in color)?
Sarah Penrod says
It's white and black because it's mostly onion powder, garlic powder, kosher salt, and black pepper. Both of those will work though.
Shelly says
@Sarah Penrod, What fiesta steak seasoning? I don’t see that in the recipe.
Sarah Penrod says
Fiesta seasoning is a brand of seasoning in Texas/the southwest just like Mccormick or one of the other big brands. They make a Fajita seasoning comprised of garlic powder, onion powder, salt, pepper, and chili powder. You can use any fajita seasoning or buy fiesta seasonings on Amazon!
Sandy F. says
I can't wait to try your recipe!
I've tried to study the ingredients photo, but I still can't quite figure out the size cans of pineapple juice to use.
The recipe reads, "2 cups total," but I've only been able to locate pineapple juice cans in 6 oz. or 8.4 oz.
Any chance you could kindly clarify which can size you prefer?
Thank you in advance! 🙂
- Sandy F.
Brian Gosselin says
Ok. I was a bit skeptical but I loved it! Pinned It and will be going back to it. I didn’t modify anything just multiplied the ratio based on the amount of skirt steak I was marinating. It was awesome! I grilled it on my Weber gas grill with a smoker box with mesquite chips—hot and fast! Peppers and onions stir fried in a cast iron Dutch oven with some Lawry’s Carne Asada seasoned salt. That’s it! Tortillas warmed on the grill, guac, sour cream and some diced jalapeños! Yum!!!
Sarah Penrod says
Yay! Glad you liked it. 🙂 - Sarah
Ramon says
I spent 11 years in San Antonio and New Braunfels and I miss good fajitas (not the heat and humidity). Is the recipe the same for Chicken and Shrimp? Also do you marinade any of your veggies (onions, peppers etc) as well? I'm looking forward to trying this and your tortilla recipe. Thank you for the recipe.
Sarah Penrod says
I make onions and peppers in a hot pan with butter. When they are soft and caramelized I add a little lime juice and a dash of worcestershire sauce. If you make it again, send me a pic on Instagram! @UrbanCowgirl 🙂
Sara says
@Ramon,
Mama Ninfa, one of the firsts to popularize Fajitas, marinated her onions. Idk the recipe, but could taste the pineapple juice. They were FANTASTIC! I love this recipe. Very close to Ninfa’s.
R says
I put the steak in the marinade a few hours ago and am now learning that pineapple juice breaks down steak?? Should I be worried :/
Sarah Penrod says
Not at all. You want a little bit of that natural softening of the meat. 🙂
Kristy says
How many ounces of Soy Sauce...you said a standard sized home bottle, but what is the actual amount?
Kristy says
I actually see now in the photo is shows 10 ounces 🙂
Sarah Penrod says
Yes! I will add that to the recipe. 🙂
Paula Moore says
Excellent marinade! I loved the finishing notes of pineapple on our fajitas....grilled onion and green peppers, cilantro and dollop of sour cream was all that was needed for the best fajita I have ever made. I'm glad I found this recipe.
Sarah Penrod says
I'm so glad to hear that Paula! Thanks for letting us know you enjoyed it. 🙂
Thera Celestine says
Do you season the meat at all? Or just the pineapple juice?
Sarah Penrod says
In the first step I marinade the meat. In the second step we grill it and I do recommend using either kosher salt, pepper, and garlic powder; or a product we have called Fajita Steak Seasoning. I like a brand called Fiesta and it is available right here... https://amzn.to/2VqxCtB
This brand is used everywhere in Texas and it salts and enhances the meat without any weird and loud flavors like lemon pepper. You really need that last bit of salt on the surface of the meat to bring out all the wonderful flavors when the grilled meat hits your tongue. Happy Cooking Thera! 🙂
Sarac says
@Sarah Penrod,
Yes, I love Fiesta brand Fajita seasoning, too. I hate Chili Powder in fajitas, but I can’t taste it in Fiesta, just salt, pepper and garlic. Perfect for beef or chicken fajitas. I love to use it in soups & on grilled/roasted veggies, too. A very handy blend. AND, it’s fairly inexpensive, too!
I based my marinade on the original Ninfa’s, on Navigation in Houston. A true rags to riches story. Lol, very similar to yours. I think Mama Ninfa marinated her onions in pineapple juice, too, but I’ve never perfected it. They had a sweet, slightly tart flavor that was wonderful balance to fajita meat.
Thank you for your hard work and great recipes. I love them!
Sarah Penrod says
Yay! Welcome to the tribe!!
Sara says
@Sarah Penrod, yep. FIESTA brand fajita seasoning is great. Garlicky & peppery, ZERO chili powder. These are steak delicacies, not tacos. You can find Fiesta Fajita Seasoning on Amazon, if not in your local grocery store.
David says
I tried this and the flavor was wonderful. We used butcher trimmed skirt steak.
I did figure out that using the Big Libby’s bottle of pineapple juice was a bad idea, is very watered down and did not tenderize the meat at all. I’ll go back to the canned after this.
Lisa says
Just curious...Have you made this marinade with chicken yet?
Ryan says
Do you mix the liquid ingredients prior to pouring them on the meat or just add them individually in the glass pan?
Sarah Penrod says
I just pour them all in the glass dish and add the meat. I spoon it over and flip it as well! 🙂
Rory says
Hands down the best fajita marinade I've ever had! I thought the pineapple and soy sauce would be overpowering and come through in the flavor, but they were uh-mazing together!
Sarah Penrod says
I would just look up twitter widget in the plug ins menu on wordpress. Happy Cooking and Good Luck!
Sarah Penrod says
Hi Natalie,
It’s the standard sized-home bottle of soy sauce. I’m on bed rest right now but I will have my husband fix it ASAP. Thanks for bringing that to our attention! ????
-Chef Sarah
Natalie says
Thanks so much!
Natalie says
I had carne asada from Uncle Julio's last night and my mouth is just watering thinking about it today. Found your recipe and am going to give a try.
I notice in your picture of the ingredients you have a 10 oz. (296ml) bottle of soy, but the written recipe calls for 500ml. Which is the correct amount:
Thanks!
Sarah Penrod says
Hi Natalie, It’s the standard sized-home bottle of soy sauce. I’m on bed rest right now but I will have my husband fix it ASAP. Thanks for bringing that to our attention! ???? -Chef Sarah