I'm interested. Been using the same recipe 30 years but, always up to try something different. Thanks...JJ
Here you go:
- 3-4 pounds of meat cut into 1 inch or so thick steaks/slabs (i do this with venison top round, bottom round, or beef flank steak when i make my fajitas)
- 2 cups of REAL pineapple juice (buy Dole Pineapple Juice in the 6 pack cans for real juice, avoid everything that says "from concentrate" you what NOT FROM CONCENTRATE or fresh squeezed)
- 1 cup of soy sauce (this is your salt content)
- Season steaks/slabs on each side with Pepper, Garlic, Onion, a Light bit of Chili Powder and a pinch of ground Cumin
- Throw into a gallon ziplock bag
- Pour in the Pineapple juice and Soy sauce
- Marinate for 24 hours (minimal over night but 24 is the ticket)
- Grill on high heat so it gets seared, like over 500F (do not throw out marinade)
- Cook to medium rare
- 1 min before pulling liberallybasted with marinade on both sides and let marinade on both sides get enough heat so the marinade is cooked/sanitized (raw juices in a bag so needs some flame/heat)
- U can really baste the whole time but might mess with the sear so I wait until a good sear has happened and then i baste to get as much marinade flavor as I like and i like a good amount
- Cut cross grain and be prepared to be amazed at the flavor!!!
With beef my favorite fajitas are from flank steak (also called flat iron steak). You can use skirt steak but i don't like the amount of inedible fat and gristle that most skirt steaks have, its hard for me to find a good one but they are out there.
Enjoy!
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