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.

Serves 4.

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.