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Marinade for fajita meat?

I hate buying premade marinades at the store because you don't know what they added to make it last twenty years on the shelf. I have a good recipe for steak marinade. Does anyone have a good recipe for skirt steak fajita marinade. Thanks.

Warren

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  1. Try Aida's here on Chow. Wish I could say I've tried it but I can't. I did however save it. http://www.chow.com/recipes/10679-car... (personally I was going to add a bunch of cilantro to it

    )

    Any Carne Asada or southwestern style skirt/flank marinade would work.

    I don't like the jarred stuff either but in a pinch some of the jarred Jerk sauces are pretty good.

    1. Aida's is almost too complex.

      In Houston, our standard was fresh lime juice, chopped garlic, onion (if we thought about it), and a bit of oil. Too much sugar and it would burn on the grill.

      It doesn't take much to do the job on a good skirt steak, in a ziplock bag with the air moved out. Just turn it a couple of times.

      2 Replies
      1. re: shallots

        That sounds good too. I might suggest some tequila in there as well. And as I said, cilantro is magic in a marinade :-)

        1. re: shallots

          I do almost the same as shallots but add a few spoonfuls of chopped pickled jalapenos. I don't put the onion in the marinade, but I do oil and salt it and toss it on the grill with the steak.

        2. I use a bit of olive oil ( not too much if you are grilling it), tequila, garlic, lime juice, cumin, coriander and cilantro. Salt and pepper to your taste and cayenne if you like it hot. Overnight in a ziploc is really good, but a few hours will do ya'.

          2 Replies
          1. re: MRS

            That's pretty much what we do. I don't worry about the amount of time cause I chop it up so tenderness isn't a particular issue.

            1. re: MRS

              That's basically my go-to marinade for fajitas and steaks as well.

            2. Mine is in the same vein as the others....
              1/3 cup lime juice
              1/3 cup tequila
              1/3 cup olive oil
              4 cloves garlic, minced
              1 1⁄2 teaspoons cumin
              1 teaspoon oregano
              1⁄2 teaspoon salt
              1⁄2 teaspoon sugar
              2 teaspoons red pepper flake or other chili to taste

              1. Chief Knockahoma,

                I don't marinate my fajita meat any more. I find that it's much quicker and easier (I can have fajitas at the drop of a hat) and yields a better flavored and textured product.

                Simply take the ingredients you were going to marinate the meat in (minus dried herbs and/or spices that need hydrating) and drizzle it on each fajita as you build it. The flavors will be truer and the texture of the meat will be superior.

                That being said, I must disclose that I'm not a fan of marinades as a means of imparting flavors. Past salt and sugar, they don't do that good of a job of penetrating the meat for me and I don't like the change in texture it yields.

                Also, I switched to flank steak from skirt steak and haven't looked back since. I like the flavor and texture better.