Mesquite-Grilled Steak Fajitas
2 pounds skirt steak (we used flank steak)
Agua Negra Marinade (recipe follows)
To marinate the steaks, place the meat in a resealable container. Pour
the marinade over the meat, and move the meat around to make sure that
it is evenly covered. Marinate in the refrigerator for 6 to 8 hours.
To grill the steak, start the coals in a charcoal grill or preheat a gas
grill. Place the beef on the grill and leave undisturbed until grill
marks form, then rotate the meat 90 degrees to create a second set of
marks. After 2 to 3 minutes, turn the beef to cook the other side.
Transfer the beef to a work surface and slice.
Agua Negra Marinade
1 cup soy sauce
2 cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup freshly squeezed lime juice
Combine all ingredients with a whisk in a mixing bowl, making sure to
break up any lumps of spices. Store in an airtight container in the
refrigerator for up to 2 days. Makes about 3 1/4 cups.