Beef Fajita Marinade
Ready in : 45 mins
Beef Fajita Marinade takes about 45 minutes from beginning to end. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $8.91 per serving. One serving contains 677 calories, 75g of protein, and 40g of fat. This recipe from Pink When has 21 fans. It works well as a marinade. Head to the store and pick up cilantro, lime zest, lime juice, and a few other things to make it today. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is tremendous. Beef or Chicken Fajita Marinade, Beef or Chicken Fajita Marinade, and Fajita Marinade I are very similar to this recipe.
Ingredients
cilantro
1 Tbsp
garlic
2 cloves
when you are ready to grill
2 servings
ground chipotle pepper
1 tsp
lime juice
2 Tbsp
lime zest
1 Tbsp
olive oil
2 Tbsp
skirt steak
1.5 lbs
Cooking in Steps
-
1Take and rinse your meat, and then mix all of your marinade ingredients together. Once you have everything mixed well, go ahead and rub all over your cuts of meat. Cover with Saran Wrap and place in the fridge to marinade anywhere from 1 to 3 hours.When you are ready to grill, take a cast iron skillet and start sauteing your veggies you want to eat on your fajitas. I chose a red onion thinly sliced, and a red and orange bell pepper, also thinly sliced with a Tbsp of Olive Oil to saute them in. (Have your grill set at 350 degrees.)When your onions start becoming translucent and you have everything close to ready, it's time to grab those marinating skirt steaks and put them on the grill
orange pepper
olive oil
red onion
marinade
onion
steak
meat
wrap
dry seasoning rub
frying pan
grill -
2Once the steaks are on, close the lid and set your timer for 5 minutes. Open the lid, and flip your steaks. This is the part that is fast! After 10 minutes and the steaks are done, remove them from the grill and cover them in foil.
steak
grill
kitchen timer
aluminum foil -
3Let cool for a few minutes before slicing and serving.
