Earlier this summer, we perfected grilling chicken fajitas. Today, we attempted steak fajitas, and they were so good!

Ingredients

1/4 cup olive oil
1/4 cup pineapple juice
2 tablespoons lime juice (1-2 limes)
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup chopped cilantro (optional)
2 pound flank steak

Instructions

In a small bowl, mix together everything except the flank steak. Stir to fully combine.

Score the flank steak with a sharp knife. This will allow the marinade to get deeper into the meat and will help tenderize it.

Place the flank steak in a gallon ziploc bag. Pour marinade over the steak.

Seal the bag and massage to cover the entire steak with marinade. Marinate in the fridge for 2 to 8 hours.

Remove the meat from the marinade, transfer to a clean large surface and pat dry with paper towels.

Season both sides of the steak with salt and pepper.

Grill or cook to your desired internal temperature. Allow meat to rest before thinly slicing.

Ideas

Always use fresh squeezed limes instead of bottled lime juice.

The original recipe called for orange juice. I had pineapple juice on hand and felt it might pair better with the lime.

You can substitute skirt steak for flank steak. Just keep in mind the direction of the grain of the meat when slicing your fajita strips.

Recipe credit: https://www.isabeleats.com/steak-fajita-marinade/#recipe