Ingredients:

  • 1/4 cup (60 ml) Lime Juice, freshly squeezed
  • 1/4 cup (60 ml) Orange Juice, freshly squeezed
  • 2 tablespoons (30 ml) Olive Oil
  • 2 tablespoons (30 ml) Soy Sauce (low sodium preferred)
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 2 cloves Garlic, minced
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin, ground
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Oregano, dried
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne Pepper (adjust to taste)
  • Salt and Black Pepper to taste
  • 1 Jalapeño, seeded and finely diced (optional)

Instructions:

  1. In a large bowl or resealable bag, whisk together all ingredients: lime juice, orange juice, olive oil, soy sauce, Worcestershire sauce, minced garlic, chili powder, cumin, smoked paprika, oregano, onion powder, cayenne pepper (if using), salt, and pepper.
  2. Place the steak (flank, skirt, or sirloin are good choices) into the marinade, ensuring it's fully coated. Seal the bag or cover the bowl tightly.
  3. Refrigerate for at least 30 minutes, and ideally for 2-4 hours (or up to overnight). The longer it marinates, the more flavourful and tender the steak will be.
  4. Remove the steak from the steak fajita marinade (discard the used marinade - safety first!). Pat the steak dry with paper towels for better searing.
  5. Grill, pan-fry, or broil the steak to your desired level of doneness. Refer to cooking charts for steak and internal temperature.
  6. Let the steak rest for at least 5-10 minutes before slicing against the grain into thin strips.