Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups pineapple juice
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 1 Tablespoon chopped garlic
  • 2 3/4 Tablespoon Brown sugar
  • 9 ounces orange juice
  • 1 3/4 ounces lime juice
  • 1 3/4 cups water
  • 1 3/4 Tablespoons kosher salt

Instruction

  • Mix all marinade ingredients. Set aside a portion of marinade to drizzle on top of your meat after cooking.
  • Marinate skirt steak in four ounces (1/2 cup) of the marinade for one hour. (For every pound of meat, use four ounces of marinade.) If using a larger thicker flank steak, marinade for 2 hours.
  • Remove meat from marinade and grill on a hot grill until medium/medium rare or your doneness preference. Keep in mind that residual heat will continue to cook the meat as it rests.
  • Remove from grill and let rest for 10 minutes.
  • Cut meat against the grain, drizzle with some reserved marinade and serve with your favorite accompaniments like a “build your own fajita taco.”
  • Serve alongside grilled vegetables. We like sweet yellow onions, red and green peppers, and roma tomatoes.
  • At the restaurant, we also serve our fajitas with warmed homemade tortillas, black beans, Spanish rice, pico de gallo and guacamole.