Juicy Skirt Steak Fajitas Just in time for | these were juicy as hell thanks to a four hour homemade marinade. The magic ingredient here is the pineapple juice, breaking down the beef and giving just the perfect tang to every bite. I love using skirt steak for fajitas for how quickly they cook and how balanced it keeps the fajitas filled with flavorful peppers and onions. This is a quick weeknight meal that keeps you full and satisfied, yet is a healthy dinner made with real whole foods. The leftovers were just as good days after
Seasoning & Marinade-
– 2.5 tsp cumin
– 1/2 tsp Cajun spice
– 1 tsp smoked paprika
– 2 tsp chili powder
– 1/2 tsp black pepper
– 1/4 tsp cayenne
– 1 tsp sea salt
– 1/3 cup lime juice (juice from 2 limes)
– 6 oz can pineapple juice (no sugar added)
– 2 tbsp olive oil
– 5 cloves garlic, pressed
– 1.75 pounds skirt steak
– 1 large yellow onion, sliced lengthwise
– 4 bell pepper (2 orange, 1 red, 1 green) sliced lengthwise
– dash cumin, chili powder, salt, pepper and garlic powder
– olive oil
– flour tortillas, avocado, sour cream, lettuce and cheese for your fajita fixins’
Mix together your seasonings and pressed garlic. Pat your steaks dry and rub with the seasoning mixture. In a small bowl mix together lime juice, oil, and pineapple juice. Take a large gallon bag and place the meat and the juices into the bag and refrigerate for 4-6 hours.
Heat your peppers, onions and some spices in a pan with olive oil for five minutes or until they begin to soften. Remove from heat. In a hot cast iron pan, place your meat and seafood for three minutes per side, letting the outside get a nice crust. *shake off excess marinade before doing so* remove from heat and set aside. Letting rest for 5 minutes. Add peppers and onions into the cast iron pan and cook for three minutes. Cut your skirt steak and place on top.
Heat up some tortillas and serve!