This beef fajita marinade combines puréed fresh lime, cilantro, jalapeño, and garlic into a tenderizing brine that infuses intense flavor while breaking down meat fibers, requiring only a food processor and 30 minutes to 2 hours of contact time.
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Prices vary by store
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In a food processor, combine water, lime zest and juice, garlic cloves, onion, jalapeño, cilantro, soy sauce, brown sugar, olive oil, and salt.
Blend the ingredients until they form a smooth purée. This technique extracts the maximum flavor from the ingredients.
Add the beef strips to the marinade in the food processor bowl and stir to coat completely.
Let the beef marinate for at least one hour.
Remove the beef from the marinade and transfer to a plate lined with paper towels. Pat the beef dry to remove excess moisture, which will help it get a good sear.
Cook the beef in a hot skillet until browned and cooked through.
Serve immediately with your favorite fajita toppings.
Store unused marinade in an airtight container in the refrigerator for up to 3 days; do not reuse marinade that contacted raw meat.
food processor or blender
Marinate for 30 minutes minimum for flavor, up to 2 hours for optimal tenderness. Longer periods risk over-salting the exterior.
Yes, prepare up to 24 hours in advance and store in an airtight container in the refrigerator. Stir before using.
Skirt steak or flank steak are ideal for fajitas; this marinade's acidity and salt effectively tenderize tougher, more flavorful cuts.
Fresh lime juice is strongly preferred for flavor complexity; bottled juice lacks the brightness and produces a flat taste.
No—discard marinade that contacted raw meat. If you want a basting liquid, reserve some before adding raw beef.
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