Killer Fajitas
  • 1 1/2lbs. OUTSIDE Skirt Steak,(packs are usually between 1 1/4 lbs. and 1 3/4 lbs)
  • 1cup Pineapple Juice
  • 1 cup Soy Sauce
  1. Cut the steak in half into manageable pieces.
  2. Place the steak, juice, and soy sauce in a ziploc bag and marinate for 30 minutes, flipping it over after 15 minutes to evenly distribute the marinade.
  3. Heat up the grill to 500-550 degrees.
  4. When the steak is done marinating, place on the blazing hot grill, close the cover and leave it untouched for 3 minutes.
  5. After 3 minutes, you will flip it over, and close the grill again. *If the meat is a little thick in one area then you may want to leave it on for 4 minutes. You want medium rare meat for tenderness.
  6. Remove from grill. You can let it rest for a few minutes if you care to.
  7. Cut the 2 pieces into more manageable pieces—to what would be the length of a piece of fajita meat in a tortilla, say about 4 inches long. You will now probably have about 6 manageable pieces to cut.
  8. You must cut perpendicular to the grain of the meat. This is part of what makes it tender. Cut the pieces into strips for fajitas or into smaller bite-size pieces for fajita nachos.