Steak Fajitas at Rio Grand Mexican Restaurant
Use skirt steak and peel away the silver skin.
Cut the skirt steak into 8 ounce portions.
To make the marinade, 1.75 cups pineapple juice, 1.25 cups soy sauce, .5 cup Worcestershire sauce, a pinch of garlic and a pinch of brown sugar.
Marinade your steak for 1 hour. Prepare you veggies.
Throw your meat and veg over the hottest part of the grill. Brush marinade over the steak as it grills.
Cook the steak about 1 to 1.5 minutes per side, then move to a cooler part of the grill as it reaches medium rare. Take the steak off the grill and let it sit for 5 minutes.
Cut the steak into strips. Serve with corn or flour tortillas and all the fixings. Enjoy a cool margarita with your fajita!
** See video for a large batch marinade recipe**
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