sauce
Fajita Marinade
This classic Fajita Marinade is the key to bold, tender, and deeply flavorful steak fajitas. Bright lime juice, crushed garlic, cayenne, black pepper, soy sauce, and a hint of liquid smoke create a zesty, earthy blend that transforms flank steak into perfect carne asada — especially when cooked on the discada. Fresh, vibrant, and packed with southwestern character, this marinade also works beautifully with chicken, pork, or vegetables, making it a versatile staple for grilling season at RizzieFarms.
Ingredients
Fajita Marinade
- 1/4 cup lime juice
- 1/3 cup water
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon liquid smoke flavoring
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Instructions
- Mix marinade ingredients In a large resealable plastic bag or shallow dish, combine 1/4 cup lime juice, 1/3 cup water, 2 tablespoons olive oil, 4 crushed garlic cloves, 2 teaspoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon liquid smoke flavoring. Stir or shake to blend.
- Add spices Stir in 1/2 teaspoon cayenne pepper and 1/2 teaspoon ground black pepper until fully dissolved into the liquid base.
- Marinate meat Place 1–2 pounds of flank steak (or other desired meat) into the bag, ensuring it is fully coated in the marinade. Seal tightly and refrigerate for at least 2 hours or overnight for deeper flavor.
- Cook as desired Remove the marinated meat and prepare on a grill, skillet, discada, or broiler until cooked to your preferred doneness. Slice thinly across the grain for tender fajitas.
Notes
- Overnight marinating produces the richest flavor.
- Perfect for beef, chicken, shrimp, or bell peppers and onions.
- For extra brightness, add lime zest to the marinade.