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Fajitas for Two
2 servings
Preparation Time: 5 Minutes
Cooking Time: 40 Minutes
Marinade - 4-6 hours
2 cups pineapple juice
1 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
Fajita Filling
1 (12-ounce) skirt steak
3/4 pound (about 2 medium) potatoes, cut in 1 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Flour tortillas, warmed
Pico de gallo
Sour cream
Guacamole
To make marinade, whisk together pineapple juice, soy sauce,
lime juice, cumin and garlic. Place steak in non-reactive
baking dish and pour marinade over, turning the meat to coat
evenly. Cover and refrigerate for 4 to 6 hours.
Heat oven to 475 degrees. Toss potatoes with oil, rosemary,
salt and pepper and arrange in single layer on a nonstick
baking sheet. Bake 30 to 35 minutes, or until potatoes are
tender and lightly browned, tossing 2 or 3 times during
baking. Keep warm. Grill steak on charcoal or gas grill 5 to 8
minutes, or until cooked to desired doneness, turning once.
Transfer to cutting board and let rest 5 minutes; slice thinly
across grain. Arrange steak and potatoes on serving platter;
serve with tortillas, pico de gallo, sour cream and guacamole.
Tip:
- For additional color and flavor, serve with grilled onion
and bell pepper.
Recipe adapted from Executive Chef Karl Marsh, Director of
Product Development, Chevys, Inc., Emeryville, CA
***Write a review of this recipe!***
Recipe from Potato Help |
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