Pineapple-Juiced Steak Fajitas

Pineapple-Juiced Steak Fajitas
Servings: 4


  • 1 1/2 pounds flank steak
  • Tortillas, warmed
  • Grilled veggies of choice (optional)
  • Topping options: sour cream, guacamole and salsa
  • 1/4 cup pineapple juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon cumin

Make It

Making Marinade

1. Combine all ingredients thoroughly.

Marinating and Grilling Meat

2. Place the marinade and steak in a ziplock bag and refrigerate for at least 1 hour or up to 8 hours.

3. Prepare a medium-hot fire in a grill.

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

5. Serve on warm tortillas with toppings of choice.