For Marinating Steak

• 2 lbs skirt steak
• ⅓ cup pineapple juice
• ⅓ cup freshly-squeezed lime juice
• 3 tbsp Worcestershire sauce
• ¼ cup olive oil
• 1 tbsp minced garlic
• pinch of pepper
• pinch of salt
• 1 tbsp red chili powder
• 1 tsp paprika
• ¼ tsp cumin

For Vegetables

• 1 tbsp canola & olive oil blend
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium Spanish onion, sliced
• 1-2 serrano peppers, seeded, deveined & quartered

Serving Suggestions

• flour tortillas
• pico de gallo (fresh salsa)
• guacamole
• "crema" or sour cream
• fresh cilantro
• lime wedges
• frijoles a la charra (cowboy beans)

Marinate Steak

1. In a large bowl (with a lid that will fit snugly),  combine marinade ingredients, cover and shake vigorously
2. Cut steak into sections that will fit in the bowl and pour marinade over the top
3. Cover and refrigerate for 3-4 hours or overnight

Grill Steak & Vegetables

1. Heat grill to medium-high
2. Remove steak from marinade and place directly on the heat
3. Sear 3-4 minutes per side over the hottest part of the coals. Meanwhile, place a cast iron skillet on the grill over indirect heat until hot. Remove steak and allow to rest 5-10 minutes, if desired
4. Add 1 tbsp of a canola & olive oil blend
5. Add the bell peppers, onions and serrano peppers. Season with salt and pepper and sauté until softened, about 5 minutes
6. Slice steak thinly across the grain and add to the cast iron skillet to toss with the onions and peppers. Season with salt & pepper of desired. Remove from grill
7. Place flour tortillas on grill, 20-30 seconds per side
8. Serve steak fajitas with grilled flour tortillas, condiments of choice, and lime wedges