Main Dishes |
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Fajitas - 2019
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Combine pineapple juice, soy sauce and water ingredients with skirt steak in a ziplock bag and allow to marinate for at LEAST 5-6 hours, but not overnight. Grill steak over medium high heat to medium rare or medium. Slice into thin strips across the grain. Serve with grilled onions and bell peppers.
Notes: After marinating, I rub with Olde Westport Fajita Seasoning. I also coat the peppers and onions with olive oil and season with Olde Wesport prior to grilling.
You can adjust the marinade recipe for larger amounts of skirt steak by using 3 parts pineapple juice, 2 parts soy sauce and 1 part water.
- 2-3 pounds skirt steak
- 1 cup pineapple juice
- 2/3 cup soy sauce
- 1/3 cup water
PREPARATION
Combine pineapple juice, soy sauce and water ingredients with skirt steak in a ziplock bag and allow to marinate for at LEAST 5-6 hours, but not overnight. Grill steak over medium high heat to medium rare or medium. Slice into thin strips across the grain. Serve with grilled onions and bell peppers.
Notes: After marinating, I rub with Olde Westport Fajita Seasoning. I also coat the peppers and onions with olive oil and season with Olde Wesport prior to grilling.
You can adjust the marinade recipe for larger amounts of skirt steak by using 3 parts pineapple juice, 2 parts soy sauce and 1 part water.
