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    You are in: Home / Recipes / Fajita Steak Marinade Recipe
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    Fajita Steak Marinade

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Bone Man's Note:

    This one is the goods. I marinate my fajita beef steaks before grilling them whole over charcoal and then I slice them after they achieve medium rare doneness. This marinade provides the Tex-Mex flavor that you're seeking when making fajitas. I use both sirloin steaks (cut 2" thick) and flatiron steak for fajitas -- both are really tender and the marinade makes them even moreso. If you don't have rice vinegar, just use either plain white vinegar or white wine vinegar. This recipe will generate enough marinade for 4-5 pounds of meat. I hope you enjoy the flavor as much as we do!

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Blend all ingredients.
    2. 2
      In a casserole dish, roll steak in marinade until it is completely coated and marinate, covering the dish with cling wrap, overnight, turning the steaks at least once during the marinating process.
    3. 3
      Be sure to grill your steaks over high, direct heat, either on a gas grill or charcoal grill. It will probably only take about 4-5 minutes per side.

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    Ratings & Reviews:

    • on January 18, 2008

      25

      The meat was really tender but the flavor is not 'Tex-Mex' despite the cumin. It is unlikely we'd make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fajita Steak Marinade

    Serving Size: 1 (82 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 107.6
     
    Calories from Fat 42
    39%
    Total Fat 4.6 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 214.1 mg
    8%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 7.7 g
    31%
    Sugars 1.7 g
    6%
    Protein 4.4 g
    8%

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