Servings: 4 | Ready in: 20 mins
Our Oaxaca marinade adds a wow factor to your fajitas.
- 1/2 jar Molli Oaxaca marinade
- 1.5 lbs sirloin flap or fajita meat we highly recommend sirloin flap!
- 1 tbsp salt
- cooking oil
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Salt lightly the meat and rub it with the Oaxaca marinade making sure all sides are covered with the marinade. Place meat in a shallow dish, place in the refrigerator and marinate for one hour. This step is not necessary.
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Preheat the outdoor grill or a skillet if cooking meat indoors. Remove meat from refrigerator and let stand at room temperature for a few minutes or until the grill is ready.
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Lightly oil the grill and cook the meat for 3 to 5 minutes on each side for medium-rare, depending on thickness. Brush Molli Oaxaca marinade on each sides while grilling.
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Once cooked, let the meat rest for 5 minutes. Slice against the grain and serve with a side of grilled vegetables, corn tortillas and lime wedges. Provecho!
Marinating the meat is optional.Â
