Artificial Food Coloring Free Gluten Free Pineapple-Chile Beef Fajitas
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb skirt steak, trimmed
- ½ cup pineapple juice (from fresh or canned pineapple)
- 3 tbsp tamari
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp olive oil, divided
- 1 jalapeño, seeded and finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For the peppers and pineapple
- 1 cup fresh pineapple, cut into ½-inch chunks
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- ¼ tsp salt
For serving
- 8 gluten free tortillas, warmed
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the pineapple juice, tamari, lime juice, 1 tbsp of the olive oil, jalapeño, cumin, smoked paprika, chili powder, salt, and black pepper until combined. Reserve 3 tbsp of the marinade in a small bowl and set aside. Add the skirt steak to the bag, seal, and turn to coat. Refrigerate for at least 1 hour and up to 4 hours.
- 2
Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels. Let it rest at room temperature for 10 minutes while you prepare the vegetables.
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