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Beef Fajita Marinade
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Beef Fajita Marinade

5 Min(s)
5 Min(s) Prep
Healthy Living
Get ready for an exciting night when you try our Beef Fajita Marinade. This Beef Fajita Marinade will give you that great fajita taste you love.
What You Need
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16 servings
Original recipe yields 16 servings
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup fresh lime juice
2 Tbsp. LEA & PERRINS Worcestershire Sauce
3 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. ground cumin
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Let's Make It
1
Whisk ingredients until blended.
2
Refrigerate until ready to use as desired.
Kitchen Tips
Tip 1
Serving Suggestion
This is a great marinade for fajitas, using 1/2 cup prepared marinade for each pound of boneless beef steak. Pour marinade over steak in shallow glass dish; turn to evenly coat both sides of steak with marinade. Refrigerate 1 hour, turning occasionally. When ready to serve, remove steak from marinade; discard marinade. Grill steak until done. Remove steak from grill. Let stand 5 min. Cut steak across the grain into thin slices. Place on warmed flour tortillas, then add your favorite fajita toppings.
Tip 2
Special Extra
For more flavor, add 2 Tbsp. chopped fresh cilantro and 1/2 tsp. crushed red pepper to prepared marinade before using as desired.
Tip 3
Nutrition Bonus
Flavor fajitas with this citrus-infused marinade, a delicious addition to your healthful eating plan.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 0mg
Sodium 1690mg
73%
Total Carbohydrates 28g
10%
Dietary Fibers 2g
7%
Sugars 16g
32%
Protein 1g
2%
Vitamin A
10%
Vitamin C
30%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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