Mexican Steak Recipe (for Tacos, Fajitas or Burritos)
Tender, juicy fajita steak marinated in citrus, garlic, herbs, and achiote, then seared hot and fast for restaurant-style flavor and irresistible charred edges.
Equipment
- Sharp chef knife
- Cutting board
- Blender
- Large bowl or zip-top bag
- Grill, Blackstone, cast iron skillet, or stainless-steel skillet
- Tongs
Ingredients
Steak
- 3 lb top sirloin steak (1360g) (or skirt steak or flank steak)
Marinade
- 6 tbsp orange juice (90g)
- 2 tbsp plus 2 tsp fresh lime juice (50g)
- 1/4 cup avocado oil or vegetable oil (55g)
- Garlic & Aromatics
- 5 cloves garlic (15g)
- 1/2 medium white onion 75g, roughly chopped
- 2 tbsp plus 2 tsp fresh cilantro (10g)
- 1 tbsp kosher salt (15g)
- 1 1/2 tsp black pepper (3g)
- 1 1/2 tsp ground cumin (3g)
- 1 tsp smoked paprika (2g)
- 1 tsp onion powder (2g)
- 1 tsp garlic powder (2g)
- 1 tsp Mexican oregano (1g)
- 0.75 oz achiote paste (21g)
Instructions
- Slice Against the Grain: Trim only large hard pieces of fat from the steak. Slice into thin fajita strips against the grain to ensure every bite stays tender and juicy.
- Blend the Marinade: Add orange juice, lime juice, oil, garlic, onion, cilantro, kosher salt, black pepper, cumin, smoked paprika, onion powder, garlic powder, Mexican oregano, and achiote paste to a blender. Blend until completely smooth.
- Check the Flavor: Taste the marinade before adding it to the steak. It should taste bold, savory, garlicky, and slightly salty since toppings and sides will mellow the final flavor.
- Marinate the Steak: Place the sliced steak into a large bowl or zip-top bag. Pour the marinade over the meat and massage thoroughly to coat every piece. Cover and refrigerate for 8-20 hours.
- Prepare for Cooking: Remove the steak from the refrigerator 30 minutes before cooking to encourage better browning and more even cooking.
- Heat the Cooking Surface: Preheat a grill, Blackstone, cast iron skillet, or stainless-steel skillet over high heat until very hot.
- Cook in Batches: Add steak in a single layer and cook in batches if necessary. Avoid overcrowding the pan to ensure proper searing and caramelization.
- Sear to Perfection: Cook for 2 to 4 minutes total, stirring occasionally, until browned with charred edges while remaining juicy inside.
- Avoid Overcooking: Remove the steak once it is browned and cooked through but still tender. Slight pinkness is acceptable depending on preference.
- Rest the Steak: Let the steak rest for 5 to 7 minutes before serving to help retain its juices.
- Finish the Steak: Lightly toss the steak with the butter mixture to add shine, moisture, and an extra layer of savory flavor.
- Serve and Enjoy: Serve immediately in tacos, burritos, burrito bowls, nachos, fajita plates, salads, or alongside rice and beans.
Notes
Achiote paste adds authentic taqueria flavor, beautiful color, and savory depth without making the steak spicy.
Always slice the steak against the grain for the most tender texture.
Cook over very high heat and work in batches to achieve the best sear.
The butter finish is optional but highly recommended for restaurant-quality flavor and juiciness.
Top sirloin provides an excellent balance of tenderness, flavor, and value, but flank steak or skirt steak may also be used.