2 lbs. beef skirt steak
2 c. pineapple juice
1/4 c. lime juice
1 c. soy sauce
2 T. ground cumin
1-1/2 t. garlic, minced
2 to 3 T. olive oil
1 to 2 red and/or green peppers, thinly sliced
1 onion, thinly sliced
1/2 lb. sliced mushrooms
4 to 6 8-inch flour tortillas, warmed
Garnish: shredded lettuce, chopped tomatoes, shredded cheddar or Monterey Jack cheese, sour cream, guacamole.
Place steak in a plastic zipping bag; set aside. Combine juices, soy sauce, cumin and garlic in a bowl. Whisk, making sure to break up any lumps. Pour marinade over steak; seal bag. Refrigerate for 6 to 8 hours, turning occasionally. Drain and discard marinade. Place steak on an oiled grate over medium-high heat. Grill to desired doneness, about 3 to 4 minutes per side. Meanwhile, heat olive oil in a skillet over medium heat. Sauté vegetables until tender; drain. Top warmed tortillas with sliced steak, vegetables and desired toppings. Makes 4 to 6 servings.
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