Flank Steak Fajitas with Grilled Pineapple
This is my son Andrew’s favorite meal. He likes things spicy, and of course, his brother does not. The adobo crema is my answer to this — spicy topping for whoever wants it!
Time to cook 30 minutes, makes 4 servings
3/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
3 cloves garlic, minced
For the Fajitas
1 pound flank steak
1 whole fresh pineapple, peeled, cored, cut into planks
1 tablespoon olive oil (or a neutral oil like canola or grapeseed)
2 white onions, thinly sliced
1 red bell pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 cup plain Greek yogurt
1-2 tablespoons chopped chili in adobo sauce (amount for rich color and flavor)
For the marinade: add the soy, vinegar, garlic, mustard, salt and pepper to large plastic bag. Add the flank steak and marinade for at least 30 minutes, up to overnight.
For the crema: Mix 1 tablespoon of the adobo sauce with the Greek yogurt. Taste and add more adobo if desired. Set aside.
Preheat a grill to medium-high. You can use an outdoor grill or a grill pan on the stovetop.
Lightly oil the grill with some canola oil. Add the sliced pineapple and grill until nice brown marks develop, about 4 minutes. Flip and grill the other side. Work in batches if necessary. When done, set aside on a plate in a warm oven.
Remove steak from marinade and add to hot grill pan. Cook until a brown crust develops, then turn and brown the other side. About 4 minutes a side should give you a nice medium-rare. Remove and allow to rest for 5 minutes before slicing.
Meanwhile, in a large sauté pan, add a swirl of oil and cook the onions and peppers until tender, about 8 minutes.
Slice meat thinly, against the grain, for tender slices. Top each tortilla with sautéed vegetables, onions, a couple of slices of steak, and slices of grilled pineapple. If desired, top with the adobo crema for a smoky, creamy, spicy flavor.