Grilled Fajita Sandwich Grilled fajita sandwich.
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),
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.