HOME > Chowhound > Home Cooking >
What's your latest food quest? Share your adventure
TELL US

Marinade for fajita meat?

k
Knockahoma Jan 19, 2013 08:17 PM

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

  1. g
    gardencook Feb 1, 2013 02:49 AM

    Here's another idea for you. We eat a lot of fajitas and my favorite marinade is:

    - olive oil
    - low salt soy sauce
    - tad bit of brown sugar
    - lime juice
    - cilantro
    - cumin
    - chopped garlic
    - chopped ginger
    - diced green onions, including white and green parts
    - turkish red pepper flakes or fresh chopped jalapeno for heat
    - s & p

    The list may seem long, but it's not a lot of chopping, so the marinade is ready in under 5 minutes.

    1 Reply
    1. re: gardencook
      t
      TheBossT127 Feb 13, 2014 02:17 AM

      This recipe sounds great and simple and it is perfect for the skirt steak. I also would use it for chicken. Is there any way you could provide the measurements for me? I do better having exact measurements for things like this.

      thank you

    2. g
      GeneTee Feb 1, 2013 01:00 AM

      I've used several different marinades but by far the biggest easiest flavor bang is to simply puree a few chipotle chiles in adobo (including the adobo) and smear it over the beef. Give it 30 minutes to absorb. Salt and pepper the beef of course. Light sprinkle of lime juice brightens it up. Very simple!

      1. 1POINT21GW Jan 20, 2013 04:02 PM

        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.

        1. firecooked Jan 20, 2013 01:06 PM

          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. m
            MRS Jan 20, 2013 01:01 PM

            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
              c oliver Jan 20, 2013 01:15 PM

              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
                Njchicaa Feb 13, 2014 06:05 AM

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

              2. s
                shallots Jan 20, 2013 08:01 AM

                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
                  c
                  coakes Jan 20, 2013 11:28 AM

                  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
                    r
                    rockycat Jan 20, 2013 04:28 PM

                    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. c
                    coakes Jan 19, 2013 11:55 PM

                    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.

                    Show Hidden Posts