Steak Fajita Marinade
The best steak fajita marinade of all time starts with sweet pineapple juice, which is a natural tenderizer and loads the skirt or flank steak with incredible flavor while creating a finely seared crust. Click here for the grilling instructions on these Texas-style steak fajitas.
Servings 10
Calories 939kcal
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.
Video
Nutrition
Serving: 1g | Calories: 939kcal | Carbohydrates: 24g | Protein: 88g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 2078mg | Fiber: 4g | Sugar: 8g