Go Back

Tender Fajita Marinade

This is the most amazing fajita marinade recipe you will ever taste!
5 from 1 vote
Print Recipe
Prep Time 12 hours
Servings 4

Ingredients
  

  • 1.5-2 lbs skirt steak, flank steak or flat iron steak
  • 1 cup pineapple juice natural tenderizer
  • 1/3 cup soy sauce adds salt and umami
  • Juice of 2 limes acid for tenderizing + brightness
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño sliced (remove seeds for less heat)
  • 1/2 onion sliced
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Mix all ingredients in a large bowl or zip-top bag.
  • Add 1.5 to 2 pounds of skirt, flank, or flat iron steak.
  • Marinate in the refrigerator for 8–24 hours.
  • Minimum: 8 hours to begin tenderizing.
  • Best: 12–24 hours for maximum flavor and tenderness.
  • Remove from marinade, pat meat dry, and grill or sear over high heat.
  • Rest the steak 5 minutes before slicing against the grain for best texture.

Notes

Pineapple juice contains bromelain, an enzyme that breaks down protein, making the meat ultra-tender. Don't marinate longer than 24 hours or it could get mushy.
Always slice against the grain for maximum tenderness.
Use the leftover marinade (boiled to kill bacteria) as a flavorful glaze or reduction.