This classic Tex Mex meal is made with tender skirt steak, a flavorful homemade marinade made of pineapple and fresh lime juice, plus a colorful combination of bell peppers and white onions. Serve sizzling hot with homemade tortillas for a family friendly meal that cooks in less than 30 minutes.
- ½ cup pineapple juice
- 3 tbsp lime juice freshly squeezed
- ¼ cup extra virgin olive oil
- 3 tbsp soy sauce
- 4-6 cloves garlic minced
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cumin
- ½ tsp dried oregano
- 3 bell peppers de-seeded, and thinly sliced
- 1 white onion thinly sliced
Prepare Marinade: In a large measuring cup combine the ingredients needed for the fajita marinade. Reserve 2 tbsp of the marinade for the vegetables. Set aside.
Clean up the meat being used, remove any excess fat.
Marinate Meat: Place the meat in a large dish or a plastic bag and pour the marinade over the top, covering the meat.
Seal and place in the refrigerator for 3-6 hours to marinate.
Cooking Steak (Stovetop)
Remove the steak from the marinade. Discard the excess marinade.
Preheat a cast iron skillet over medium heat with 1 tbsp of olive oil.
Pat the steak dry and sprinkle both sides with salt and pepper.
Cook the Meat: Place the steak in the skillet and cook over medium heat for 3-5 minutes. Then flip and continue cooling the other side for another 3-5 minutes.
Always check the internal temperature of the steak to determine doneness. (135-140℉)
Rest the Meat: When cooked to temperature, remove the steak to a clean cutting board, loosely cover with aluminum foil and let rest.
Saute Veggies: While the steak rests, cook the bell peppers and onions in the same skillet. Drizzle with the remaining marinade.
Cook the peppers and onions for 5-7 minutes until softened. Add salt and pepper as needed.
Serve: Slice the steak thinly against the grain. Serve with the cooked peppers and onions.
Cooking Steak (Grill)
Prepare Grill: Set up the grill with the charcoal or wood on one side, so that you can control direct and indirect cooking.
Preheat grill to a temperature of 450℉.
Cook the Meat: Sear the steak over direct heat for 2-3 minutes per side.
Move the steak to the indirect heat side, cover the grill and cook an additional 3-5 minutes. Check the temperature with an instant read digital thermometer.
Rest the Meat: Remove the meat when it reaches 135-140℉. Set aside to rest, loosely cover with aluminum foil.
Grill Veggies: Cook the bell peppers in a grill basket, or a cast iron skillet over the grill or on the stovetop. Drizzle with the remaining marinade. Cook for 5-7 minutes until softened. Add salt and pepper until needed.
Serve: Slice the steak against the grain in thin slices. Serve with the cooked bell peppers and onions.
Pineapple Juice: use canned, 100% pineapple juice
Steak: Skirt steak is the best option for tenderness and flavor and can be cooked to medium well and well done without becoming tough. Other options would include flank steak, which should only be cooked to rare and medium rare.
Bell Peppers: use a variety of colors.
Steak Cooking Temperature:
- Rare (cool red center) 125℉.
- Medium Rare (warm red center) 135℉.
- Medium (warm pink center) 145℉.
- Medium Well (slightly pink center) 150℉.
- Well Done (little or no pink) 160℉.
Serving: 1serving | Calories: 586kcal | Carbohydrates: 14g | Protein: 76g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1064mg | Potassium: 1301mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2833IU | Vitamin C: 123mg | Calcium: 47mg | Iron: 7mg