Ingredients:
| Ingredients for the Fajitas: | |
| 2 pounds | skirt steak |
| agua negra marinade | |
| Aqua Negra Marinade: | |
| 1 cup | soy sauce |
| 2 cups | pineapple juice |
| 2 tablespoons | ground cumin |
| 3 | minced garlic cloves |
| 1/4 cup | freshly squeezed lime juice |
Directions:
1 Prepare the Aqua Negra Marinade:
2 Combine all ingredients with a whisk in a mixing bowl, making sure to break up any lumps of spices. Store in an airtight container in the refrigerator for up to 2 days. Makes 3 1/2 cups.
3 To Marinate the Steak:
4 Place the meat in a resealable container. Pour the marinade over the meat, and move the meat around to make sure that it is evenly covered. Marinate in the refrigerator for 6 to 8 hours.
5 To Grill the Steak:
6 Start the coals in a charcoal grill or preheat a gas grill. Place the beef on the grill and leave undisturbed until grill marks form, then rotate 90° to create a second set of marks. After 2 to 3 minutes, turn the beef to cook the other side. Transfer the beef to a work surface and slice.
7 To Serve: Serve the steak with grilled onions and peppers, on soft corn or flour tortillas, guacamole, pico.
NOTE: Save out 1/2 cup of the Agua Negra Marinade to toss the onions and peppers with.