Sizzling Skirt Steak Fajitas with Grilled Pineapple Salsa

Allergens

Wheat (from tortillas), Soy (potential in seasoning blend)

Ingredients

• 1 lb skirt steak, cut into thin strips
• 4 small flour tortillas
• 2 cups fresh pineapple, chopped
• 1/2 red onion, thinly sliced
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the skirt steak strips with salt and pepper.
2. In a bowl, combine pineapple, red onion, jalapeno, cilantro leaves, lime juice, and olive oil to make the salsa. Set aside.
3. Grill the skirt steak for 2 3 minutes per side or until cooked to desired doneness. Remove from heat and let it rest for a few minutes. Slice into thin strips.
4. Warm the flour tortillas on the grill or in a pan, about 15 30 seconds per side.
5. Assemble the fajitas by placing skirt steak strips onto warmed tortillas and topping with grilled pineapple salsa.

Chef’s Insight

The secret to perfect fajitas is to cook the skirt steak just until it reaches the desired level of doneness. Overcooked meat can become tough.

Notes

Adjust the heat level of the jalapeno to suit your preference.