Bring tasty Tex-Mex to your dinner table—with a twist.
3 cups DOLE Pineapple Premium Orange Juice
2/3 cup finely chopped fresh cilantro
3 large clove garlic, finely chopped
4 tsp ground cumin
4 tsp chili powder
2 tsp paprika
2 tsp oregano leaves, crushed
2 tsp ground red pepper
2 lbs beef skirt steak
1-1/2 lbs red or yellow onions, thinly sliced
1 tbsp cornstarch
6 flour tortillas (9-10 in)
shredded lettuce (for topping)
shredded cheddar (for topping)
sliced serrano chilies (for topping)
guacamole or salsa (for topping)
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.
Remove steak. Discard marinade. Broil or grill steak and onions 5 inches from heat source for 5 minutes on each side or until done.
Combine reserved sauce and cornstarch, in small saucepan. Cook and heat to boiling until sauce slightly thickens.
Slice steak into thin strips. Top tortillas with fajita sauce, steak, grilled onions and favorite toppings. Roll tortillas up and serve.