Pineapple-Juiced Steak Fajitas

By courtneyepowell

Ingredients

• Marinade:
• 1 1/2 lbs flank steak
• 1/4 c pineapple juice
• 2 T vegetable oil
• 2 T lime juice
• 2 garlic cloves, minced
• 1 t cumin
• Grilled veggies:
• 1 red pepper, quartered and seeded
• 1 yellow pepper, quartered and seeded
• scallions, trimmed

Details

Servings 4

Preparation

Step 1

Whisk together the marinade.

Place the marinade and steak in a ziplock bag and refrigerate for at least 1 hr or up to 8 hrs.

Prepare a med-hot fire in the grill.

Remove the meat from the marinade and pat dry. Grill uncovered, directly over heat, 3-4 mins per side for medium rare. Turn steak only once so the meat gets a better crust, using tongs. Let steak rest for 5 mins, then slice it 1/4 in thick.

Grill peppers until they’re slightly softened and the skin is blistered, 7-10 mins per side. Place trimmed scallions across the grate so they don’t fall through. Grill, turning them every minute or so, watching carefully to make sure they char nicely but don’t blacken too much.

Serve steak with warm tortillas and grilled veggies, along with your favorite fixings (sour cream, guacamole, salsa, etc).