Ingredients
- 1/4 cup soy ssauce
- 1/4 cup lime juice
- 1 cup pineapple juice
- 1/4 cup canola or veggie oil
- 2 tbs. sugar
- 2 tsp. whole peppercorns
- 1 tsp. Colman's
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. cayenne
- 1/2 tsp. ground pepper
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Fajita Marinade # 1
Time: 10 minutes prep
Servings: 1 3/4 c cups
Directions
- Mix all the ingredients together, add beef.
- Cover and refrigerate.
- Save this marinade for later use by freezing it, or add it to some bbq sauce you intend to cook for some time.
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Summary
There are many delicious marinades for fajitas. Here's the first of several of mine.
If you are grilling skirt steak, this marinade will penetrate and break down the muscle within a few hours. If you marinate too long, the meat will get mushy.
If you are using flank steak, which I prefer, because there's no hassle of pulling the silver membrane from the skirt steak, it's ok to marinate overnight.
