The Nontraditional Yet Exquisite Beef Fajitas You Need To Try

The two very specific ingredients that make these fajitas unique are pineapple juice and Worcestershire sauce. When these two flavors mix together and get added to the rest of the ingredients the flavors dance around your mouth like a mambo routine on Dancing With The Stars.

If you prefer a more manly analogy the flavor combination is like getting behind the wheel of a Hemi while doing doughnuts in a parking lot with the windows rolled down so you can catch a whiff of fresh smoking tires.

Keep in mind the recipe calls for beef, however, you can substitute with chicken or shrimp if you prefer.

Ingredients

Marinade

• 1⁄4 cup lime juice
• ¼ cup pineapple juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic, minced
• 2 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup chopped cilantro

Fajitas

• 1 ½ pound flank steak
• 1 tablespoon canola oil or grapeseed oil
• 2 medium white onions, sliced
• 1 large poblano chili, sliced (remove seeds and veins)
• 2 large bell peppers

Instructions

1. Make the marinade by combining all of the ingredients. Save 1/4 cup of the marinade pour the remaining marinade into a large zip-lock bag. Fold the meat and place inside the zip-lock bag. Gently shake the meat a few times making sure the marinade covers all of the meat. Place in the fridge, let refrigerate at least 2 hours but preferably overnight.
2. Remove meat from the marinade at least 15 minutes before cooking, toss this marinade. Heat a large cast iron skillet or pan over high heat. Add 1/2 of the tablespoon of oil and then immediately add the sliced poblanos and bell peppers. Allow them to “stir fry” for 30 seconds to 1 minute. Add the onions, allow this mix to cook for 2-3 minutes. Pour the onion/pepper mix onto a large plate or in a bowl and set aside for now.
3. Heat the skillet/pan back up, add the remaining oil then immediately add the meat (If using a large strip of flank steak you may need to cut the meat in half and cook in two batches if the pan is not large enough). Sear the meat 2-3 minutes, flip the meat over and sear for another 2-3 minutes. Remove the meat from the pan, place on a cutting board to rest for at least 5 minutes.
4. Reduce the heat to medium-high heat, pour in the marinade previously saved (the one not soaked in the meat). Allow the marinade to heat until it starts to bubble 1-2 minutes. Turn off the heat, add the onions and peppers. Slice the meat into 1/4 inch pieces then add the meat to the pan. Stir with the rest of the ingredients making sure the marinade covers everything.
5. Serve with a side of corn tortillas, beans, or rice.

Recipe inspiration: Little Spice Jar

Photo source: @tonyashmore