Secret Ingredient Steak Fajitas

Believe it or not....pineapple juice. It helps with the marinating process and gives the meat just a little sweetness.

Marinade:
1/4 cup lime juice
2 tbsps pineapple juice
1 tbsp worcestershire sauce
2 tbsps olive oil
1 tbsp minced garlic
1 tsp paprika
1 tsp cumin
2 tsps chili powder
a squirt of srirracha
Himalayan salt and ground black pepper to taste

1 lb inside round steak, cut in strips
olive oil
1 onion
1 red pepper
3-4 mushrooms
341 ml can kernel corn
4 soft tortillas

Start by mixing up the marinade ingredients and pour into a plastic bag. Add the steak strips and refrigerate 5-6 hours.

Slice the vegetables. Heat a couple of tablespoons of olive oil in a large skillet and toss in the steak. Cook until pink is almost gone then add the veggies. Stir and cook until tender-crisp.

Place tortillas out on the counter and lay steak and veggies down the middle of each. Fold sides over and carefully lift into the previously used skillet. Brown lightly on each side and serve with your favourite rice. Here with a plain brown rice and sundried tomatoes.

Serves 4 (or 2 extremely hungry people)

Another good side choice would be this Bar-B-Barn Style Spanish Rice

http://hotandcoldrunningmom.blogspot.ca/2014/03/bar-b-barn-style-spanish-rice.html