This item has been a favorite on our menu for over 25 years. This marinade can also be used for beef, chicken or pork. At Blue Goose, we cook the Fajitas on our mesquite grill but they are wonderful on a charcoal or gas grill as well.
2 lb beef (flank, flap or skirt steak)
2 cups pineapple juice
½ cup soy sauce
2 tbsp olive oil
3 cloves garlic
1 tsp pepper
· Combine pineapple juice, soy sauce, olive oil and spices in bowl.
· Clean excess fat and filet to consistent thickness
· Place beef in a large sealable plastic bag, add marinade and refrigerate for a few hours. Marinating overnight is suggested.
· Drain meat, discarding marinade.
· Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
. Serve it up!
· Allow steak to rest for a few minutes to redistribute the juices
· Cross cut cooked beef into 1/4" strips and serve covered with grilled Onions and Peppers.
· We serve this dish with sour cream, guacamole, pico de gallo and fresh, hot flour tortillas. Rice and refried beans make a good side.
· We also suggest all good Mexican food be served with a top shelf margarita and a little bit of attitude.
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