Marinated Fajita Steak Recipe

Written by: Kristin Jekielek

This recipe creates a very flavorful, tender steak that’s perfect for slicing up and topping a salad. This steak can be prepared in large quantities ahead of time and pre-packaged into single servings for ready-to-eat proteins during a busy week. In fact, you could use a variety of proteins with this marinade. Prep 2 or 3 meats at once (in separate containers) if you’re prone to food fatigue from eating the same thing multiple times in a week.


The end result: Marinated Fajita steak with sautéed peppers, onions, and mushrooms, atop a salad of tomato and lettuce.

Marinated Fajita Steak Recipe


  • 1.5lb sirloin steak (or tough cut of your choice such as skirt steak)
  • 1 garlic clove, smashed or very finely diced
  • 2 Tbsp lime juice (fresh is best)
  • ¼ C balsamic vinegar
  • ½ C olive oil
  • ¼ cup pineapple juice (fresh is best)
  • 1 tsp salt & pepper to taste


Combine all ingredients except steak in a bowl and mix. Place steak in a small ceramic or glass container. Container should be just big enough to hold steak with very little room around the edges, if any. Pour marinade over steak and rub marinade into meat to coat. Cover and let sit in fridge for 2 – 6 hours.

Steak is best grilled or cooked in a griddle pan, although sautéed over high heat will also work well. Cook steak to desired doneness, flipping once. Remove steak from heat and let rest for 10 minutes under a foil tent. This will preserve the steak juices. Then, thinly slice against the grain and serve.


  • Use chicken or pork shoulder instead of beef. Cuts should be no more than 1” thick for marinade to penetrate.
  • Lower sugar: Substitute the pineapple juice with additional lime juice.
  • Serve atop fajita fixings in salad form
  • Sliced steak is great eaten cold on top of a fresh garden salad
  • Roll sliced steak around cucumber sticks and dip into mustard as a snack
  • Wrap with nori and avocado to make “sushi”


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