Savory Island Fajitas

These fajitas take a tropical detour by marinating the flank steak in pineapple juice instead of the usual lime-and-spice blend. The natural enzymes in pineapple juice break down the tough muscle fibers in flank steak, tenderizing it in just 30 minutes without turning it mushy.

Grilling the steak alongside the bell peppers and red onion at the same time is efficient and lets everything pick up smoky char together. The peppers and onion need about the same time as a medium-rare flank steak, so nothing sits around waiting. Slice the peppers into strips and the onion into thick rings so they hold together on the grill grates.

Monterey Jack melts smoothly and has a mild, buttery flavor that doesn’t compete with the sweet pineapple marinade or the charred vegetables. It bridges the gap between the tropical and the Tex-Mex elements without overwhelming either.

Chef Tips

• Don’t marinate longer than 30 minutes. Pineapple juice contains bromelain, an enzyme that over-tenderizes meat if left too long, turning the surface chalky and soft.
• Use a non-metallic dish for marinating. Acidic pineapple juice reacts with metal and can give the steak an off, metallic taste.
• Slice the flank steak against the grain after grilling. Cutting with the grain leaves you with chewy, stringy strips.
• Warm the flour tortillas on the grill for 15 seconds per side before filling. Cold tortillas crack when you try to roll them.

Variations

• Add sliced jalapenos to the grill alongside the peppers for some heat.
• Top with a quick mango salsa (diced mango, red onion, cilantro, lime juice) to lean further into the island theme.
• Use chicken breast pounded thin instead of flank steak for a lighter option.