Fajitas for Two

Fajitas for Two


2 cups pineapple juice
1 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
12 ounces skirt steak
3/4 pound potatoes – (about 2 medium) cut in 1 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
flour tortillas – warmed
pico de gallo
sour cream

To make marinade, whisk together pineapple juice, soy sauce, lime juice, cumin and garlic. Place steak in non-reactive baking dish and pour marinade over, turning the meat to coat evenly. Cover and refrigerate for 4 to 6 hours.

Heat oven to 475 degrees. Toss potatoes with oil, rosemary, salt and pepper and arrange in single layer on a nonstick baking sheet. Bake 30 to 35 minutes, or until potatoes are tender and lightly browned, tossing 2 or 3 times during baking. Keep warm. Grill steak on charcoal or gas grill 5 to 8 minutes, or until cooked to desired doneness, turning once. Transfer to cutting board and let rest 5 minutes; slice thinly across grain. Arrange steak and potatoes on serving platter; serve with tortillas, pico de gallo, sour cream and guacamole.

Serving Ideas : For additional color and flavor, serve with grilled onion and bell pepper.