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Grilled Fajita Sandwich

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


Grilled fajita sandwich.

Ingredients 17


3 cup DOLE® Pineapple Juice
  Premium Orange 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)



3 cups DOLE Pineapple Juice or TROPICANA Pure
Premium Orange 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


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.


2 lb. beef skirt steak


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.


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


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


1 tbsp. cornstarch


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


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


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

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