Two years ago, you could’ve told me to marinate beef in pineapple juice and I probably would’ve jokingly dry-heaved in displeasure. This evening I came to the realization of how far my culinary skills have progressed and how adventurous my recipes have become based on these fajitas. And boy were they tasty!!
- 2 lbs. skirt steak, thinly sliced strips
- 1/3 c. lime juice
- 1/4 c. unsweetened pineapple juice
- 2 Tbsp. Worcestershire sauce
- 5+ Tbsp. olive oil, divided (3 for marinade, 2 for cooking)
- 1 Tbsp. minced garlic
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. red pepper flakes
- 2+ tsp. Nature’s Seasoning
- 1/4 c. chopped cilantro
- 2 onions, sliced
- 3 bell peppers, sliced
- 10 oz. sliced mushrooms
- In a large Ziploc bag, combine the meat with marinade ingredients (all ingredients after steak – stop after cilantro). Toss meat with marinade and refrigerate for a minimum of 2 hours, the longer the better. Remove from the fridge 30 minutes before cooking.
- In a large cast iron skillet over high heat, fry steak strips until cooked through (approximately 2 minutes). Set on a plate to the side.
- In a large electric skillet, heat the remaining oil over high heat. Toss in sliced onion, bell pepper, and mushrooms. Dust lightly with Nature’s Seasoning and toss again.Do not crowd the pan (may require working in batches) and cook until the veggies are just beginning to soften (2-3 minutes).
- Serve meat and veggies on warm tortillas with shredded lettuce, sour cream, and cheese.
Yields approximately 8 servings.