Best Fajita Marinade. Ever.

I’ve used this fajita marinade on chicken and flank steak, and I’m sure it would be equally gobble-worthy on pork, fish, or shrimp, too. I know it’s not really grilling season, per se (since it’s snowing as I type this), but the flavors in this tropical marinade will at least remind you of summer for a hot minute. So bust out that grill pan and get to work!

Tyler’s Ultimate Fajitas, from Tyler Florence on Tyler’s Ultimate

Note: This tastes best when meat is marinated all day or overnight, but 2-4 hours still flavors the meat nicely. I’ve adapted the instructions to just leave out the tortillas.



  • 1 orange, juiced
  • 2 limes, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 3 chipotle chiles, in adobo sauce
  • 3 tablespoons roughly chopped fresh cilantro leaves (I throw in a good 1/3 cup, so if you love cilantro, go for it)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt


  • 2 pounds skirt or flank steak, trimmed of fat, cut into thirds or 8-inch pieces
  • Salt and pepper
  • 2 red bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • Lime juice, olive oil, optional
  • Guacamole
  • Good quality store bought salsa


  1. In a blender or food processor, combine all the marinade ingredients and puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
  2. Preheat a ridged grill pan on high heat.
  3. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season steak liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side (or until desired level of doneness) and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
  4. Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
  5. Thinly slice the steak against the grain on a diagonal and serve with peppers, onions, guacamole, salsa, and extra lime wedges and cilantro.