Grilled Fajita Sandwich A delicious Latin-style beef fajita. Sandwich Grilled Fajita Sandwich Grilled Fajita Sandwich thumbnail Preparation Time: 95 minutes Total time: 95 minutes 6 Servings Ingredients: 3 cups DOLE® Pineapple Juice, 2/3 cup finely chopped fresh cilantro, 3 large clove garlic, finely chopped, 4 tsp. ground cumin, 4 tsp. chili powder, 2 tsp. paprika, 2 tsp. oregano leaves, crushed, 2 tsp. ground red pepper, 2 lb. beef skirt steak, 1-1/2 lb. red or yellow onions, thinly sliced, 1 tbsp. cornstarch, 6 flour tortillas (9 to 10-in.), shredded lettuce (for topping), shredded cheddar cheese (for topping), sliced serrano chilies (for topping), guacamole or salsa (for topping), Instructions: Step 1: Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce. Step 2: Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator. Step 3: Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done. Step 4: Combine reserved sauce and cornstarch, in small saucepan. Cook, heat to boiling and sauce slightly thickens. Step 5: Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

Grilled Fajita Sandwich

Prep Time 95 minutes
Total Time 95 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

A delicious Latin-style beef fajita.

Ingredients 16

Ingredients

3 cups DOLE® Pineapple Juice
2/3 cup finely chopped fresh cilantro
large clove garlic, finely chopped
4 tsp. ground cumin
4 tsp. chili powder
2 tsp. paprika
2 tsp. oregano leaves, crushed
2 tsp. ground red pepper
2 lb. beef skirt steak
1-1/2 lb. red or yellow onions, thinly sliced
1 tbsp. cornstarch
flour tortillas (9 to 10-in.)
  shredded lettuce (for topping)
  shredded cheddar cheese (for topping)
  sliced serrano chilies (for topping)
  guacamole or salsa (for topping)

Steps

STEP1
Ingredients

3 cups DOLE Pineapple Juice

2/3 cup finely chopped fresh cilantro
3 large cloves garlic, finely chopped
4 tsp. ground cumin
4 tsp. chili powder
2 tsp. paprika
2 tsp. oregano leaves, crushed
2 tsp. ground red pepper

Direction

Stir together pineapple juice, cilantro, garlic, cumin, chili powder, paprika, oregano and red pepper in bowl or cup. Reserve 1-1/2 cups for marinade. Set aside remaining sauce.

STEP2
Ingredients

2 lb. beef skirt steak

Direction

Pour 1-1/2 cups marinade into shallow, non-metallic dish. Add steak, turn to coat; cover and marinate one hour or overnight in refrigerator.

STEP3
Ingredients

2 lb. beef skirt steak
1-1/2 lb. red or yellow onions, thinly sliced

Direction

Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.

STEP4
Ingredients

1 tbsp. cornstarch

Direction

Combine reserved sauce and cornstarch, in small saucepan. Cook, heat to boiling and sauce slightly thickens.

STEP5
Ingredients

6 (9 to 10-inch) flour tortillas
Shredded lettuce, shredded Cheddar cheese, sliced serrano chilies, guacamole or salsa, for toppings

Direction

Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.

View & Leave Comments
comments powered by Disqus