Grilled Steak Fajitas

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.

• Ready In: 6 hrs 15 mins
• Serves: 6-8

Ingredients

• 2  lbs  skirt steaks

• Agua Negra Marinade

• 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.