 | I love fajitas of any sort. I had a few small cans of pineapple to get through after using them as cupcake stand bases, so I scoured one of my most favorite blogs, Confections of a Foodie Bride, for a pineapple recipe. And I found quite the winner. Miss F ate four fajitas, so I would definitely call it a success. I added bell pepper because I love having grilled pepper in my fajitas, plus we just topped ours with just cheese and guacamole, I might have had a revolt if I had tried to serve them with yogurt. I also learned a new trick for my cast iron grill pan, you can clean it with white vinegar. Brush it on, let it sit for a couple minutes, then wipe it down. It was fantastic! |
For the marinade:
1 small can pineapple rings in juice
Juice of ½ lime
Generous pinch of red pepper flakes
1 clove garlic, minced
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
½ teaspoon salt
1 pound flank or skirt steak
1 bell pepper, sliced
8 tortillas, warmed
guacamole
sour cream
Whisk together the pineapple juice, lime juice, red pepper flakes, garlic, olive oil, Worcestershire, and salt. Place the steak and bell pepper in a large zipper bag, pour the marinade over top and add two pineapple rings, reserve the remaining ring for serving. Seal the bag and let marinate for 20 to 30 minutes at room temperature. Heat the grill or grill pan to high. Remove the steak from the marinade and cook 4 to 5 minutes per side. Remove from the grill, cover with foil and let rest for 10 minutes. While the meat is resting, grill the bell pepper slices until tender. Serve on tortillas topped with guacamole and sour cream.
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