Whisk together pineapple juice, chili powder, garlic powder, onion salt, cayenne pepper, cumin, and black pepper in a shallow dish. Place steak in marinade; cover and allow to marinate at room temperature for 30 minutes.
Marinating Fajita steak in pineapple juice not only tenderizes the steak, but also gives it a sweet and tropical flavor.
Servings and Ingredients
|1 c.||Hy-Vee canned pineapple juice|
|1 tbsp.||Hy-Vee chili powder|
|1 tsp.||Hy-Vee garlic salt|
|1 tsp.||Hy-Vee onion powder|
|¾ tsp.||Hy-Vee cayenne pepper|
|½ tsp.||Hy-Vee ground cumin|
|½ tsp.||Hy-Vee ground black pepper|
|1||(1-lbs.) skirt steak, or flat iron steak|
|1 tbsp.||Gustare Vita olive oil|
|1||(1-lbs.) pkg. Hy-Vee Short Cuts fajita vegetables|
|1 c.||Hy-Vee Short Cuts pineapple, coarsely chopped|
|8||fajita-size gluten-free corn tortillas, charred|
|Fresh cilantro, chopped, for garnish|
|Hy-Vee Short Cuts tropical pico de gallo, for serving|
Things To Grab
- Shallow dish
- Large skillet
Heat olive oil in a large skillet over medium-high heat. Remove steak from marinade; discarding remaining marinade. Cook steak, about 7 to 8 minutes for medium-rare (130 degrees), or until desired doneness. Remove from skillet, tent with foil and allow to rest for 5 minutes.
Add fajita vegetables to skillet. Cook until crisp-tender about 5 to 7 minutes. Remove from heat; stir in chopped pineapple.
To serve, cut steak across the grain into thin slices. Serve corn tortillas filled with sauteed vegetables and pineapple, top with sliced steak. Garnish with fresh cilantro and serve with tropical pico de gallo, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 75mg
- Sodium: 210mg
- Total Carbohydrates: 37g
- Protein: 26g
Hy-Vee Test Kitchen