Prep 10 mins
Cook 10 mins
This is a wonderful rendition of grilled beef popularized by Mexician cowboys working on cattle ranchs both side of the rio, who were paid in cheap cuts of meat - skirt steak. Use flank steak if you don't want the hassle of removing tough membrane from the skirt steak. This fajita recipe is not for people who like beef well-done, as it will toughen with prolonged cooking.
- 1 1⁄2 lbs skirt steaks or 1 1⁄2 lbs flank steaks
- 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
- 1 tablespoon Hungarian paprika
- salt & fresh ground pepper
- Remove the membrane from the skirt steak.
- In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
- Refrigerate for 4-6 hours.
- Fire up the grill.
- Discard the marinade.
- Massage the rub into the steak.
- Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
- Move to avoid burning, if necessary.
- When done, place it on a platter for ten minutes.
- Carve in thin slices against the grain.