Name: Vaquero Beef Fajitas
Yield: 4 servings
Ingredients: 1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks; marinade; 1/2 cup unsweetened pineapple juice; 1/4 cup extra virgin olive oil; 1/4 cup fresh lime juice; 1/4 cup fresh cilantro, chopped; 2 tablespoons chili powder, not a blend (I use ancho); 1 onion, chopped; 2 cloves fresh garlic, chopped; 1 teaspoon Tabasco sauce; jalapeno, chopped; rub; 1 tablespoon Hungarian paprika; salt & fresh ground pepper

1

Remove the membrane from the skirt steak.

2

In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.

3

Refrigerate for 4-6 hours.

4

Fire up the grill.

5

Discard the marinade.

6

Massage the rub into the steak.

7

Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.

8

Move to avoid burning, if necessary.

9

When done, place it on a platter for ten minutes.

10

Carve in thin slices against the grain.

Vaquero Beef Fajitas

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