As you can see by my recipe printed in 2007, this fajita marinade recipe has been used A LOT! It is simple, tasty and our go-to though we often take liberties with the measurements.
I printed this recipe from recipezaar.com which now appears to be food.com back before Paul and I met. Both this recipe (and Paul) are keepers.
- 3/4 pound tri-tip or flat-iron steaks, or boneless chicken breasts
- 2 T olive oil
- 1 T fresh lime juice
- 1 garlic clove, minced
- 1/2 t chili powder
- 1/2 t cumin
- 1/2 t hot pepper flakes
- 1/2 t ground black pepper
- 1/2 t salt
- splash Worcestershire sauce and/or soy sauce
Combine the marinade ingredients in a large container or baggie. Add the meat and marinate overnight for steaks and at least an hour for chicken.
Pro tip: Reserve a tablespoon or two of the marinade before you add the meat for some added flavor to grilled onions and peppers.