Grilled Steak Fajitas – a delicious recipe with skirt, Marinade, soy sauce, pineapple juice, ground cumin, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To marinate the steak:
2
Place the meat in a resealable container.
3
Pour the marinade over the meat and move the meat around to make sure it's evenly coated.
4
Marinate in the refrigerator 6 to 8 hours.
5
To grill the steak:
6
Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.
7
After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.
8
Transfer the beef to a work surface and slice.
9
To serve:
10
Serve the steak in a soft warm tortilla, with guacamole (recipe 242317), Pico de Gallo (recipe 240039), grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.
742
kcal
Calories
43
g
Fat
24
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs skirt steaks, Agua Negra Marinade, 1 cup soy sauce, 2 cups pineapple juice, and more.
Yes, Grilled Steak Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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