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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 8 |
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These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego. Ingredients:
2 lbs skirt steaks |
1 cup soy sauce |
2 cups pineapple juice |
2 tablespoons ground cumin |
1 1/2 teaspoons minced garlic |
1/4 cup freshly squeezed lime juice |
Directions:
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.
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