Red Fajita Marinade

Ingredients

• 1/2 cup Orange Juice (freshly squeezed)
• 1/2 cup Pineapple Juice (unsweetened)
• 1/4 cup Lime Juice (freshly squeezed)
• 1 tbsp Apple Cider Vinegar
• 1/4 cup Olive Oil (extra‑virgin)
• 1 tbsp Salt (kosher or sea salt)
• 1 tbsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 1 small Onion (finely chopped)
• 1 tsp Oregano (dried)
• 1 tsp Cumin (ground)
• 2 tbsp Smoked Paprika
• 2 tsp Chili Powder
• 3 tbsp Achiote (brick or powdered form)
• 2 lb Skirt Steak (trimmed, cut into 2‑inch strips for marinating)

Instructions

1. Gather Liquids and Spices

   Measure orange juice, pineapple juice, lime juice, apple cider vinegar, olive oil, salt, black pepper, garlic, onion, oregano, cumin, smoked paprika, chili powder and achiote into a large mixing bowl.

   Time: PT5M

2. Blend the Marinade

   Transfer all ingredients to a blender and blend on high for about 30 seconds until a smooth, uniformly red liquid forms.

   Time: PT30S

3. Prepare the Steak

   Pat the 2 lb skirt steak dry with paper towels, then cut into 2‑inch strips if not already sliced.

   Time: PT5M

4. Marinate the Meat

   Place the steak strips in a glass bowl, pour the blended marinade over them, toss to coat, cover with plastic wrap and refrigerate for at least 2 hours (up to overnight).

   Time: PT2H

   Temperature: 4°C

5. Preheat the Grill

   Using a charcoal chimney, light a mix of lump charcoal and briquettes. Add a few pieces of mesquite wood for smoke. Once the coals are glowing, spread them to create a hot zone (≈550 °F) and a cooler side.

   Time: PT15M

   Temperature: 550°F

6. Clean the Grates

   Cut a half onion in half and, using a grill brush, scrub the grates in a criss‑cross pattern to remove residue.

   Time: PT5M

7. Grill the Steak

   Place the marinated steak strips directly over the hottest part of the grill. Sear for about 3 minutes, then use the “flippity‑flip” method to turn each piece, sprinkle a pinch of extra salt and pepper, and sear the other side for another 3 minutes. Close the lid for 2 minutes to finish cooking.

   Time: PT10M

   Temperature: 550°F

8. Check Doneness & Rest

   Insert a meat thermometer into the thickest part; aim for 135‑145 °F for medium‑rare. Remove the steak and let it rest under foil for 5 minutes.

   Time: PT5M

9. Slice and Cube

   On a cutting board, slice the steak against the grain into 4‑5 inch strips, then cut the strips into bite‑size cubes.

   Time: PT5M

10. Serve

    Warm flour tortillas on the grill for 30 seconds per side, top with the sliced steak, homemade salsa (green or red), and shredded cheese. Enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Orange Juice: Apple Juice
• Instead of Pineapple Juice: Mango Juice
• Instead of Lime Juice: Lemon Juice
• Instead of Apple Cider Vinegar: White Vinegar
• Instead of Olive Oil: Canola Oil
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallot
• Instead of Oregano: Mexican oregano
• Instead of Cumin: Coriander (1 tsp)
• Instead of Smoked Paprika: Regular paprika
• Instead of Chili Powder: Cayenne pepper (1 tsp)
• Instead of Achiote: Annatto seeds (1 tbsp)
• Instead of Skirt Steak: Flank steak

Equipment Needed

• Blender
• Mixing Bowl
• Plastic Wrap
• Charcoal Grill
• Charcoal Chimney (optional)
• Tongs
• Meat Thermometer
• Cutting Board
• Sharp Knife
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Blending all ingredients into a uniform red sauce.
• Ensuring the steak is fully coated and refrigerated for at least 2 hours.
• Achieving and maintaining a grill temperature of around 550 °F.
• Using the flippity‑flip method to develop a proper crust without overcooking.
• Checking internal temperature to avoid over‑cooking the skirt steak.

Chef Tips from the Video

• For an extra smoky note, soak mesquite wood chips in water for 15 minutes before adding to the coals.
• Finish the steak with a squeeze of fresh lime juice just before serving for bright acidity.
• If you prefer a milder color, reduce the achiote to 2 tbsp.

Troubleshooting

Storage

Refrigerator: Marinade: up to 1 week in a sealed container. Cooked steak: 3‑4 days.

Freezer: Marinade freezes well for up to 2 months. Cooked steak can be frozen for 2‑3 months.

Room temperature: Do not store the raw marinated meat at room temperature; discard if left out >2 hours.

Make-Ahead Tips

• Prepare the red fajita marinade up to 3 days ahead and store it in the refrigerator.
• Marinate the steak the night before for deeper flavor.
• Pre‑slice the onion and mince the garlic ahead of time to speed up prep.

Frequently Asked Questions