• Flank Steak Fajita Marinade

    Bold, zesty flavors perfect for tender steak fajitas

    This marinade is built to infuse flank steak with smoky, citrusy, and slightly spicy flavors that make for the ultimate fajita night. The combination of lime, garlic, and spices breaks down the steak fibers, leaving the meat tender and full of character.

    It works best when you let the steak sit in the marinade for at least 2 hours, but overnight is even better. Once cooked, slice against the grain for juicy, flavorful fajitas every time.

  • Tortilla with beef and peppers on a decorative plate
  • Raw beef on a cutting board with a knife

  • Recipe: Flank Steak Fajita Marinade

    Servings: 4

    Prep Time: 10 minutes

    Marinate Time: 2–12 hours

    Cook Time: 10–12 minutes

    Total Time: Varies

    Ingredients:

    • 2 pounds flank steak
    • 1/3 cup olive oil
    • 1/4 cup lime juice (freshly squeezed)
    • 2 tablespoons orange juice
    • 4 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper (optional for heat)

  • Instructions:

    1. In a medium mixing bowl, whisk together olive oil, lime juice, orange juice, garlic, soy sauce, Worcestershire sauce, and all spices until well combined.
    2. Place flank steak in a large resealable plastic bag or shallow dish. Pour marinade over the steak, ensuring it’s evenly coated.
    3. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 12 hours for maximum flavor.
    4. Preheat grill or cast-iron skillet to high heat. Remove steak from marinade, letting excess drip off.
    5. Cook steak for 4–6 minutes per side, depending on thickness and desired doneness.
    6. Let rest for 5–10 minutes before slicing thinly against the grain.
    7. Serve with warm tortillas, sautéed peppers and onions, and your favorite toppings.
  • Steak being cooked in a cast iron skillet on a stovetop.

  • Pro Tips:

    • Citrus power: Fresh lime and orange juice not only add flavor but also help tenderize the steak.
    • Slice it right: Always slice flank steak against the grain to keep each bite tender.
    • Meal prep: Cooked steak can be vacuum sealed in Stash Proof bags and refrigerated for up to 5 days or frozen for longer storage.

  • Why it works with Stash Proof:


    Marinating in Stash Proof vacuum seal bags helps the flavors penetrate deeper and faster by keeping the marinade pressed tightly against the steak. The airtight seal prevents leaks, eliminates mess, and saves fridge space while your steak soaks up maximum flavor.

    For flavorful fajitas anytime, seal your steak with Stash Proof bags and let the marinade do the work.
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