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Using Italian Dressing as a Fajita Marinade?! (My Award Winning & Secret Carne Asada Recipe)



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The Fajita Secrets Used in Mexican Restaurants (an Easy Sizzling Fajitas Recipe at Home!): https://youtu.be/NUmrNRxRS_0

Fajita Michelada Marinade – the PERFECT RECIPE for your next Carne Asada: https://youtu.be/o1DJupZCHc8

THE ITALIAN DRESSING MARINADE:
Start by adding 3 tbsp of white vinegar for some twang and follow that up by adding two cups of water. I like to use distilled or bottled water for best results.

Next add half a cup of olive oil. I’m using GRAZA – which is olive oil that is actually made from olives grown in Italy. This is an Italian Dressing afterall.

After that add the juice of two lemons and follow that up with grinding up half a teaspoon of anatto seeds – aka achiote – in a molcajete and add that to the marinade.

Then take half a cup of fresh papaya, mash it up too and add it to the marinade.

And we’re not done yet – for the powders I’m using 3 tsp of sugar to balance out the salt we are going to be adding, and following that up with 2 tsp of salt, 1 tbsp black pepper and 2 tbsp of WOW! Seasonings – this was a seasoning I developed for fajitas and steaks in the first place!

And for the final set of ingredients, I added in a sprig of fresh rosemary, 2 cloves of chopped garlic, half a diced onion and half a diced red bell pepper.

Cover this up and let it marinade overnight then on to the grill we go!

All About Fajitas:

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44 Comments

  1. visiting the hill country a lot, several people I know used italian dressing for lots of meat grilling. always worked out, gonna have to try fajitas next.

  2. I have done grilled shrimp skewers that were marinaded in italian dressing and kickin' chicken seasoning. They were delicious! Gonna have to try this on some skirt steak one of these days…

  3. This is an old trick. Also works as a great marinade for kebabs. Soaks into the beef, mushrooms, calabazin, and veggies. Works well for chicken, too.

  4. Speaking as an Italian-American, all Italy really did was take all of the best things from Central and South America and add anchovies to it.

    There, I said it.

  5. Cute couple making delicious food like this… I enjoy watching those chill vibes.
    Big up from Paris (not Texas, but France 😂🇨🇵).

  6. Italian dressing has been my go to marinade for most of my life. I learned it from some Filipino people back in the early 90s. It's even better on pork than it is on beef.

  7. I marinate pork chops in Italian dressing overnight and cook them on my charcoal grill. I definitely need to try your recipe!

  8. I just wanna say I love your personality brother I just can’t help but get excited when I see your recipes.

    I love Mexican food it’s almost like (emphasis on almost) the combination of best of Middle Eastern and south Asian food combined❤ ❤️

  9. I've used multiple Italian dressings as marinades. The Olive Garden dressing does a good job as well. If you're not going to add your own seasoning… go for the dressing with the highest sodium content.

  10. I wonder if it would make a difference in the strength + smoothness of flavor in your marinade if you would mix all your marinade ingredients together, let them integrate into one another overnight in the fridge (or even leave them out on your counter for awhile) THEN add your meat the NEXT day + marinade it for 24 hours?

  11. We have a video out on our channel of chicken marinaded in italian dressing and it is amazing. I never thought of skirt steak doing the same thing. What a great idea. Good job brother. We are making this for sure!

  12. Just last week, I marinated pork tenderloin in Italian dressing and grilled it….amazing flavor.

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