This beef fajitas recipe is from my dear friend, Michelle Ellis. You can cook it on the grill or Blackstone griddle. Papain in the pineapple juice tenderizes the beef but doesn’t make the flank steak taste sweet. Michelle says instead of buying a large can of pineapple juice that will go to waste, she uses the juice from a can of pineapple slices or chunks. Enjoy, friends!
Flank Steak and Marinade
2 pounds flank steak
1/3 cup Lime juice
1/4 cup pineapple juice ( No sugar added)
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon minced garlic (I use jarred)
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon smoked paprika
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 cup chopped cilantro
Mix all marinade ingredients together in a 9 X 13-inch glass dish. Place flank steak in dish turning over several times to coat with marinade. Marinate in refrigerator for 6-24 hours. Turn flank steak over several times so marinade can penetrate both sides.
Marinated flank steak
1 very large red onion, cut into 1/2-inch slices
1 poblano pepper, seeded and cut into 1/2-inch wide strips
2 large green peppers, cut into 1/2-inch wide strips
Flour or corn soft tortillas
Garnishes: Salsa, shredded cheese, sour cream, cilantro, lime wedges, lettuce, avocado.
Remove flank steak from refrigerator and bring to room temperature; about 30 minutes. Grill flank steak until internal temperature is 120ºF for medium. Grill vegetables until slightly soft and charred. Let flank steak rest 10 minutes before cutting. Cut beef against the grain in thin slices. Assemble fajitas in flour tortillas. Garnish with desired toppings. Tip: You can use skirt steak in place of flank steak.
Published in The News and Neighbor on April 19, 2023.
Yummy, as always!