Blue Goose Cantina Beef Fajitas


by gmt

Posted on June 30, 2011 at 11:52 AM


Serves 4-6
2 lb beef (flank, flap or skirt steak)
2 cups pineapple juice1/2 cup soy sauce
2 tbsp olive oil
3 cloves garlic
1 tsp pepper
  • Combine pineapple juice, soy sauce, olive oil and spices in bowl.
  • Clean excess fat and filet to consistent thickness 
  • Place beef in a large sealable plastic bag, add marinade and refrigerate for a few hours. Marinating overnight is suggested.
Let’s Grill
  • Drain meat, discarding marinade.
  • Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
. Serve it up!
  • Allow steak to rest for a few minutes to redistribute the juices
  • Cross cut cooked beef into 1/4” strips and serve covered with grilled Onions and Peppers. 
  • We serve this dish with sour cream, guacamole, pico de gallo and fresh, hot flour tortillas. Rice and refried beans make a good side.

We also suggest all good Mexican food be served with a top shelf margarita and a little bit of attitude