Recipe courtesy of Tiffani Thiessen

Citrus-Marinated Beef Fajitas

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  • Level: Easy
  • Total: 4 hr 50 min (includes marinating time)
  • Active: 40 min
  • Yield: 6 servings
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3 cloves garlic, minced

1/2 cup vegetable oil

1/2 cup freshly squeezed lime juice (from 4 to 5 limes) plus 1 teaspoon fresh lime zest

1/4 cup freshly squeezed orange juice (from 1/2 of 1 large navel orange) plus 1 teaspoon fresh orange zest

1/4 cup roughly chopped fresh cilantro

2 tablespoons Worcestershire sauce

1 tablespoon minced fresh jalapeno (from about 1 pepper)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper


2 pounds skirt steak, trimmed of all visible fat and gristle

2 portobello mushrooms, sliced into 1/2-inch strips

1 large onion, peeled and sliced from root end to stem end into 1/4-inch strips

1 large green bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips

1 large red bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips

1 large yellow or orange bell pepper, cored, seeded and sliced lengthwise into 1/4-inch strips

Nonstick cooking spray

Vegetable oil, for sautéing

For serving:

Tropical Salsa, recipe follows

Guacamole, recipe follows

Slow Cooker Texas Queso, recipe follows

Flour tortillas, warmed

Corn tortillas, warmed

Sour cream

Fresh cilantro

Shredded iceberg lettuce

Chopped tomatoes

Shredded Cheddar

Lime wedges

Tropical Salsa:

1 cup diced pineapple (1/2-inch dice)

1 cup diced watermelon (1/2-inch dice)

1/2 cup fresh cilantro leaves, chopped

1/2 cup diced peeled cucumber (1/2-inch dice)

1/2 cup diced mango (1/2-inch dice)

1/2 cup diced papaya (1/2-inch dice)

1/2 cup diced red bell pepper (1/2-inch dice)

2 tablespoons freshly squeezed lime juice

1/2 teaspoon chili powder

1/2 large jalapeno, finely minced

1/2 small red onion, finely chopped

Tortilla chips, for serving


3 ripe Hass or Reed avocadoes, peeled, pits removed

1/2 small red onion, finely chopped

1/2 large jalapeno, seeds removed, finely minced

1 cup cilantro leaves, chopped

1/4 cup Cotija cheese, crumbled

3 tablespoons freshly squeezed lime juice

1/2 teaspoon chili powder

Kosher salt

Tortilla chips, for serving

Slow Cooker Texas Queso:

Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes

Two 10-ounce cans tomatoes with chilies, such as Rotel Original

Tortilla chips, for serving

Flour tortillas, for serving


  1. For the marinade: In a medium bowl, combine the garlic, oil, lime juice and zest, orange juice and zest, cilantro, Worcestershire, jalapeno, coriander, cumin, oregano and salt and pepper to taste.
  2. For the fajitas: Place the steak in a large resealable plastic bag and pour half of the marinade over. Seal the bag, pressing out as much air as possible, then massage to distribute the marinade. Lay the bag flat and refrigerate for 4 hours, flipping it occasionally.
  3. Place the mushrooms, onions and peppers in another resealable plastic bag and pour in the remaining marinade. Seal the bag, pressing out any excess air and massage to distribute the marinade. Refrigerate for 4 hours, flipping it occasionally.
  4. Twenty minutes before cooking, bring the steak to room temperature. Wipe it clean from the marinade and pat it dry. Heat a grill pan or griddle over medium-high heat and spray generously with cooking spray. Cook the steak, 3 to 4 minutes on each side for medium doneness. Transfer to a cutting board, cover loosely with aluminum foil and allow the meat to rest for 10 minutes. Slice the steak across the grain into thin slices and place on a serving platter.
  5. Meanwhile, drain the marinade from the vegetables. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add the vegetables and let them cook undisturbed for 1 to 2 minutes. Stir and continue cooking, stirring occasionally, until they are softened and have some browned spots, 5 to 6 minutes. Remove to a serving bowl and keep warm until ready to use.
  6. For serving: Serve the beef and vegetables along with all the accompaniments in separate dishes so that people can assemble their own fajitas.

Tropical Salsa:

Yield: 4 to 6 servings
  1. In a large bowl, combine the pineapple, watermelon, cilantro, cucumber, mango, papaya, red pepper, lime juice, chili powder, jalapeno, onion and 1/2 teaspoon salt. Stir to mix together and let sit for at least 10 minutes so the flavors blend. Serve with tortilla chips or tacos.


Yield: 4 servings
  1. In a bowl combine the avocados, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon salt. Mix well while mashing up the avocados slightly. Serve immediately with tortilla chips.

Slow Cooker Texas Queso:

Yield: 6 to 8 servings
  1. In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
  2. Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.
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