For marinade, combine pineapple juice, 1/2 cup canola oil, lime juice, soy sauce, garlic, jalapeno, and cumin. Reserve 1/4 cup marinade; stir in cilantro to reserved marinade and refrigerate.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add additional flavor to your skirt or flank steak by marinating it in fresh citrus, soy sauce, and other fresh flavors.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Marinated Steak Fajitas | ||
| 1 (6-oz.) can pineapple juice | ||
| ½ c. plus 2 tbsp. Hy-Vee canola oil, divided | ||
| ¼ c. fresh lime juice | ||
| ¼ c. Hy-Vee less-sodium soy sauce | ||
| 3 clove(s) garlic, minced | ||
| 1 fresh jalapeno, seeded and finely chopped | ||
| 2 tbsp. Hy-Vee ground cumin | ||
| 1 tbsp. fresh cilantro, finely chopped | ||
| 1 ½ lbs. skirt of flank steak, trimmed and cut into thin strips | ||
| Optional Toppings | ||
| 6 Hy-Vee fajita-size flour tortillas | ||
| Cabbage, red or green, shredded | ||
| Fresh tomatoes, seeded and chopped | ||
| Avocados, peeled, pitted, and sliced | ||
| Hy-Vee pico de gallo | ||
| Queso fresco, crumbled | ||
| Lime wedges, for serving | ||
| Fresh cilantro, chopped, for garnish | ||
Things To Grab
- Medium bowl
- Large resealable plastic bag
- Large skillet
- Small saucepan
Directions
Add remaining marinade to a large resealable plastic bag; add steak. Marinate in refrigerator for 2 to 4 hours. Drain beef; discard marinade.
Add 2 tablespoons canola oil to a large skillet over medium heat. Sear marinated steak 3 to 5 minutes or until desired doneness is reached. Warm reserved 1/4 cup marinade in a small saucepan over medium-low heat. Pour over cooked strip steaks. Serve steaks in a fajita-sized tortilla with desired toppings.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 470mg
- Total Carbohydrates: 21g
- Protein: 28g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%