The best fajita marinade! It’s the only one you’ll ever need to make chicken, beef, or shrimp fajitas full of flavor.
Skirt steak, flank steak, brisket.. these are cuts of meat that originally, no one wanted. You might ask yourself, why would no one want these delicious cuts of meat?! Mainly because the only way to make them tender, the only way to make them edible without also consuming a large glass of water, is to cook them low and verrrry slowly, or by marinating them with a good acid, like lime juice or orange juice.
Another technique that helps these meats along in their cooking process is a good marinade. Just like brining comes before great fried chicken, so should marinating come before grilling flank or skirt steak. It softens up the connective tissue and imparts incredible flavor. I like to marinate for at least 24 hours, but 4 hours will do in a pinch. Just remember, you’ll need to season more before and after cooking. And do me a favor – skip the “fajita seasoning” you find at the grocery store all together. You don’t need it! Not with this marinade.
My perfect fajita starts with freshly grilled flour tortillas, refried beans and sour cream spread on the tortilla, then medium rare slices of flank steak spread evenly. Top that with freshly diced summer tomatoes, crunchy lettuce, a sprinkle of kosher salt (to bring out the flavor in the tomatoes), and a sprinkling of extra sharp cheddar cheese.
What do you love on your fajitas?