Mesquite Grilled Steak Fajitas

 I am not a huge red meat fan, but since this meal was for Tim, I went with steak fajitas.  This recipe uses skirt steak which is always a good start.  The marinade is delicious, and I plan to use it a lot in the future, especially once grilling season is here!  Just be sure to plan ahead as you are supposed to let the meat marinate for 6-8 hours. You can just mix it all up in the morning and by the time dinner time rolls around you will be ready to go.
Mesquite Grilled Steak Fajitas
**recipe from Chevy's Fresh Mex Cookbook

2 pounds skirt steak

Agua Negra Marinade
1 Cup soy sauce
2 Cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup fresh squeezed lime juice

Combine all marinade ingredients with a whisk in a mixing bowl.  Store in an airtight container in the refrigerator for up to 2 days.
Place the meat in a resealable container.  Pour marinade over the meat, and make sure the meat is evenly coated.  Marinate in the refrigerator for 6-8 hours.
Preheat grill.  Place the beef on the grill and leave undisturbed until grill marks form, then rotate meat 90 degrees to create a second set of marks.  After 2 to 3 minutes turn the beef to cook the other side.  Transfer to a work surface and slice. 
Serve with warm tortillas and normal fajita accompaniments.  We had red rice, salsa, beans, and tomalito