Vaquero Beef Fajitas

• 1 1/2 lbs skirt steaks or 1 1/2 lbs flank steaks
• marinade
• 1/2 cup unsweetened pineapple juice
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chili powder, not a blend (I use ancho)
• 1 onion, chopped
• 2 cloves fresh garlic, chopped
• 1 teaspoon Tabasco sauce
• jalapeno, chopped
• rub
• 1 tablespoon Hungarian paprika
• salt & fresh ground pepper

1. Remove the membrane from the skirt steak.
2. In a plastic baggie, mix together the marinade ingredients, placing the skirt steak in the bag.
3. Refrigerate for 4-6 hours.
4. Fire up the grill.
5. Discard the marinade.
6. Massage the rub into the steak.
7. Grill over relatively high heat for 3-5 minutes each side for medium rare to medium.
8. Move to avoid burning, if necessary.
9. When done, place it on a platter for ten minutes.
10. Carve in thin slices against the grain.

skirt, marinade, pineapple juice, extra virgin olive oil, lime juice, fresh cilantro, chili powder, onion, garlic, tabasco sauce, rub, paprika, salt

Taken from www.food.com/recipe/vaquero-beef-fajitas-116675 (may not work)