Beef Fajitas

Beef Fajitas

My dream was to have my own fajita marinade recipe, I wanted a clean and healthy marinade that did not have all the preservatives that the store bought marinades had. After some testing and some more testing we came up with a marinade that is a good balance of spices and sweetness with subtle hints of citrus. 


This is one of our go to recipes because not only do we love it but everyone that we cook it for LOVES it also! Hope you enjoy!



  • Cooking Method

    Prep Time: 20 mins plus overnight for marinade

    Cook Time: 10-20 mins 

    Cooking Method: Grill

    Cooking Temp: High 

  • Ingredients

    • 3 lbs of beef loin flap steak or skirt steak, rule of thumb half a pound of meat per person


    • 1 cup of soy sauce
    • 1 cup of olive oil
    • 2 TBS of cumin powder
    • 2 TBS of chili powder
    • 2 TBS of steak rub, just a rub that has a good blend of different peppers
    • 1 TBS of onion powder
    • 1 TBS of paprika 
    • 1/2 cup of brown sugar
    • 4 cloves of garlic, peeled
    • 6 limes juiced
    • 1/2 cup of fresh orange juice


    Butter Garlic Sauce:

    • 1 TBS of olive oil
    • 4 cloves of garlic, peeled and minced 
    • 8 TBS of butter
      We use Marigold butter and we may have a total obsession about it to the point Lady M has nightmares about running out. Haha real life when you love to cook as much as she does!
  • Directions

    The preferred  is to marinate overnight but we totally understand if you do not have time to or just completely forgot to do it before going to bed. Totally happens to us more than we like. Thus, below I put the directions for both marinating overnight (for the overachievers) and same day (don't worry still turns out amazing!) I recommend reading the marinating overnight directions even though you are marinating the same day. I added more detail and explanation to why I do most things.

    Marinating Overnight:

    1. Combine the soy sauce, olive oil, cumin powder, chili powder, steak rub, onion powder, paprika, and 4 peeled cloves of garlic into a blender or a large cup to use a emulsion blender.
    2. Blend until all the garlic is pureed, roughly 2-3 mins. This guarantees that you will have a good mixture of your spices and garlic throughout the marinade.
    3. Place your meat in a large bowl and pour the marinade over the meat. Using clean hands or dirty your preference rub the marinate into the meat making sure to unfold the meat and coat all of it. Beef loin flap and skirt steak are longer pieces of meat so they typically roll or fold the meat before packaging. Thus, make sure to unfold the meat when rubbing it to make sure all the meat is coated with the marinade. 
    4. Cover the bowl and place in the refrigerator overnight
    5. Take the bowl out of the refrigerator and uncover. Pour the lime juice and orange juice over the meat and either mix everything together using a rubber spatula or your hands. The citric acid breaks down the tissue in the beef and tenderizes it. However, if the meat is exposed to the citric acid for too long it can toughen it, fun! Typically, I like to add it about 2-4 hours before grilling it. However, that only works on Saturdays when I am home and can do it, so I usually add the lime juice and orange juice 6-9 hours before cooking the meat.


    Marinating Same Day:

    1. Combine ALL the marinade ingredients into a blender or a large cup to use a emulsion blender
    2. Blend everything together until the garlic is pureed then pour over the meat that is in large bowl that can hold everything
    3. Rub that meat! 
    4. Cover and place in the refrigerator, I recommend at least 4 hours of marinating and try no more than 9 hours. 



    1. Turn your grill on to high heat, this cut of meat you want to sear to lock the flavor in
    2. Take the beef out of the marinade and place on a cookie sheet. If you have the cooling racks that you can place inside the cookie sheet then use those. It allows the meat not to sit in the marinade that drips.
    3. Since we are grilling it, we want to remove the marinade from the meat. WHAT! I know crazy right that is the good stuff but that is why we marinade so the flavor is in the meat and not just resting on top of it. The reason why you want to do this is the olive oil in the marinade will drip and cause flare ups on the grill which usually means burned and crisp meat. Also, the brown sugar quickly burns before the meat can cook so we need to remove as much as possible. We are going to take paper towels and pat the meat dry. Flip the meat and repeat. You don't have to get it perfectly dry just try to get majority of the marinade off.
    4. Once the grill is nice and hot, then put the meat on the grill directly above the flames. Every 3 mins you will flip the meat over and cook the other side. Do this until the meat is around 135-140℉ which be about a medium rare to medium. The cut of meat usually has different thicknesses so pay attention you may need to cut the steak in half while grilling so you do not over cook the thinner part and under cooking the thicker part.
    5. Take the meat off the grill and cover for at least 10 mins to let it rest. While you let it rest, it is time to make the butter garlic sauce.


    Butter Garlic Sauce:

    1. Place the 8 TBS of butter, 1 TBS of olive oil, and the 4 cloves of garlic that is peeled and minced in a small to medium saucepan over medium to high heat. The olive oil helps the butter not burn.
    2. Sauté for 3-4 mins or until the garlic is cooked. You will see the garlic becoming a nice tan color and you will start smelling the amazing combination of garlic and butter.
    3. Once cooked, then place in bowl to the side


    Cutting the beef:

    This is extremely important, if you cut the beef with the grain then you will tough amazing flavored fajitas. No good! 

    1. Take a sharp knife and cut 45° angle against the grain of the meat. The grain is the small groves running across the meat, these cuts of meats have wider grains than others so it is easier to see.

      How I do it: I start at one of the corners of the meat and place my knife so it crosses the short and long side of the beef leaving a small triangle. This is roughly a 45° angle then I tilt my knife back slightly so I am not cutting straight down but with a slight angle. I cut a thin slice about 1/4" thick you can make it as thin or thick as you like. Then I repeat, as I move towards the middle of the meat it gets harder to cut at a 45° angle so then I rotate the meat and start cutting at the other corner until the meat is all sliced.
    2. Once the meat is all cut and ready, give the garlic butter sauce a good stir and pour over the cut meat. Toss the meat making sure all pieces are coated. 
    3. Enjoy!


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