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Grilled fajita sandwich.
3 cups DOLE Pineapple Juice or TROPICANA PurePremium Orange Juice2/3 cup finely chopped fresh cilantro3 large cloves garlic, finely chopped4 tsp. ground cumin4 tsp. chili powder2 tsp. paprika2 tsp. oregano leaves, crushed2 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 steak1-1/2 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 tortillasShredded 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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