Vaquero Beef Fajitas

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.

• Ready In: 20 mins
• Serves: 4

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

Directions

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.