Since I live no where near Texas these days, I decided for my family's Valentine dinner this year it was time for me to make my own steak fajitas that may be able to rival that of the great Pappasitos! First, I googled their steak fajita marinade recipe and got lots of different ideas of “great” recipes. I also talked with my brother Robert, who is a master chef, and finally came up with the my own perfect marinade! (at least I was hopeful it would be perfect).
GRILLED STEAK FAJITAS
1 large yellow or sweet onion, sliced thin
1 large green bell pepper. sliced thin
1 large yellow bell pepper, sliced thin
8 to 12 flour, tortillas, warmed up
shredded cheese, salsa, guacamole, shredded lettuce, tomatoes, sour cream, and sliced olives, as sides (optional, according to your tastes)
Steak Fajitas marinade
1 1/2 to 2 pounds of skirt steak
1 cup soy sauce
1 cup pineapple juice
1 cup sprite
1/2 cup water
1 tbsp. olive oil
1/2 tsp. ground ginger
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
Tenderize meat by pounding it with a meat mallet on both sides. Mix together marinade and add meat to the marinade. Let meat stay in marinade, in the fridge overnight. Get the marinaded steak out of the fridge and let sit at room temperature for 1 hour before grilling. Remove steak from marinade.
While the steak is sitting out a room temperature, get your veggies ready. Spray an electric griddle or an iron skillet with cooking spray. Stir-fry veggies over high heat until a little charred and softened but not mushy. Keep warm until steak is finished grilling.
Grill steak over high heat until medium rare to medium, about 2 to 3 minutes per side. Slice the meat against the grain into thin strips.
Add sliced meat to the veggies and serve immediately with the tortillas and all your favorite sides.
I like to make sure to have chips and salsa on the table to eat with my yummy fajitas!
Serves 6 to 8