Flank steak is coated in a mildly spicy marinade, grilled, sliced and served with traditional fajita accompaniments like flour tortillas, chopped tomato, onion, fresh cilantro and sour cream.
1 cup soy sauce
1 cup Worcestershire sauce
1/4 cup pineapple juice
1 tablespoon lime juice
1/8 teaspoon salt
2 pounds flank or round steak
12 flour tortillas, warmed for accompaniment
ORTEGA Salsa - Thick & Chunky (Medium) for accompaniment
1 tomato, chopped for accompaniment
1 onion, chopped for accompaniment
Fresh cilantro for accompaniment
Sour cream for accompaniment
- Preheat barbeque grill.
- In a large bowl combine soy sauce, Worcestershire sauce, pineapple juice, lime juice, and salt; mix well.
- Dip steak in the marinade. Grill over very high heat, until done, about 6 to 8 minutes. Baste frequently.
- Slice into thin strips then serve with flour tortillas, salsa, tomato, chopped onion, and sour cream.
Makes 8 servings.
Note: Because of the short grilling time marinade should be spooned (not brushed) over meat since the meat is only partially cooked until the end of grilling. If you want to use any remaining marinade as a table sauce bring marinade to a boil before serving.
Recipe is the property of Nestlé® and Meals.com, used with permission.