• Beef Fajita Best Marinade

    3 votes
    Beef Fajita Best Marinade
    Prep: 5 min Cook: 8 min Servings: 1
    by Amos Miller
    101 recipes
    This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This recipe is fine for 1 to 1-1/2 lb flank steak (which I prefer to serve in place of skirt)


    • 2 tsp chili powder
    • 1 tsp sweet paprika
    • 1/2 tsp ground cumin
    • 1 tsp sugar ( I use turbinado)
    • 1 tsp granulated onion
    • 1/2 tsp granulated garlic
    • 1/4 tsp cayenne pepper
    • 1 T cornstarch
    • 1 tsp coarse salt
    • 1/4 C chopped fresh cilantro (coriander)
    • juice of 1 lime
    • 2 T olive oil
    • While the meat is resting for 10 minutes, core, seed, de-rib and slice a couple of sweet bell peppers and an onion and saute them in the same skillet used to cook the meat. Slice the rested steak and re-sear on a serving iron or back in the skillet, plate & serve.


    Gather your spices
    Add the 'wet' ingredients to the dry and combine well
    Rub the marinade completely into the meat and let it rest in the cooler for an hour
    Wipe the excess marinade off the meat. Sear the meat to your taste, slice it very thin and serve very hotwith sweet peppers and onion slices

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    • Bobby Lovera
      Bobby Lovera
      How did you get those pictures into the directions?
      • Robyn Savoie
        Robyn Savoie
        I just noticed this option the other day, probably been there for a while.

        When you create or edit a recipe and get to the section for adding directions, under the word "directions" (left of the box) in blue and underlined it states "add pictures." I assume this is where you would. :)
        • Bobby Lovera
          Bobby Lovera
          Oh yes..I see it now. That option wasn't there before. I like it.
      • Robyn Savoie
        Robyn Savoie
        I'm going to try this one. With my recipe, it feels like I'm missing something. Perhaps it's the paprika I'm missing. Also, I use ground coriander and the fresh for garnish.


        • LeahB
          Where did you find your cast iron serving dish with the wooden base?
          • Amos Miller
            Amos Miller
            I have bought a good number of very useful and attractive, unique serving pieces from out of New York. The specific item you see in the photo is one of my very versatile iron serving platters (Nishi carried two styles, each set in a wooden tray). I have several and find that they are perfect for fajitas, kababs, BBQ wings, filets - anything Iwant to be sizzling when I bring it to table. I heat the iron platter on high heat while I am finishing the dish on another burner - you can crank the high heat on this platter.. Then, when I am ready to plate the dish, I put the food on the platter and, with two good hotpads, set the hot iron into the wood tray and rush it (them) to table, steaming, sizzling hot. Great kitchen tool! Go to the website and search for Cast Iron Sizzler w/ wooden tray. Nishi Enterprise - dependable, fast service, highest quality. I also love their stainless, hammered copper serving bowls.& trays. Reasonably priced!
            • LeahB
              Thanks, Amos, for that detailed reply. I will check it out.
          • Salad Foodie
            Salad Foodie
            Not long ago I fumbled my way through beef fajitas (à la Salad Foodie style) but now that I have this recipe saved a better outcome looks promising. Looking fondly tonight at flank steak at the meat department made me dream and scheme to replicate Chef Amos' fajitas. Thanks for taking time to show us how.
            • ShaleeDP
              I like spicy marinades... this looks promising. thanks for sharing!
              • John Spottiswood
                John Spottiswood
                This looks outstanding, Amos. I've honestly been looking for a good fajitas marinade recipe. Would you change this for shrimp or chicken...or would you stay with the same ingredients?
                • Amos Miller
                  Amos Miller
                  Hi, John - Like all recipes, this is a good jumping off point. You may want to cut back on the cornstarch and add a dash more cayenne to the shrimp or chicken and an additional shot of lime juice when finishing the shrimp. Hope you like it. It really is a kind of wet rub. alum foil the meat while it rests and you saute the vegs. I'll be posting more recipes soon - been real busy all year building a new farmhouse (around the kitchen & great room) while developing a cookbook with the help of Paula Wolfert.

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