Steak:
2 pounds skirt/flank steak and olive oil. I prefer skirt.

Marinade:
    1/2 cup chopped fresh cilantro leaves
    1/4 cup olive oil
    1 cup soy sauce
    1 cup pineapple juice
    Juice of 1 lime
    2 cloves garlic, minced
   

Bell Pepper Sauce:
Mix of green, yellow, and red bell and red onion. Saute in:
1/4 cup olive oil
1 TBSP Worcestershire sauce
1 TBSP red wine
1 TBSP lime juice
1 tsp honey
1 garlic clove, pressed
1 tsp Dijon mustard
Dash onion powder
Dash cumin, ground
S&P

These can be made into fajitas by adding guacamole, salsa and sour cream on a small flour tortilla. 

Directions:
In a gallon size Ziploc bag or large bowl, combine steak and marinade and marinate for at least 4 hours to overnight. Drain the steak from the marinade and pat dry..

Preheat grill. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste and add paint a little olive oil on the steak.

Add steak to grill and cook 1 minute on the first side, flip and cook 1 minute on the reverse side, then do again but cross the steak for grill marks for medium rare. Let rest 10 minutes.

Thinly slice steak against the grain and serve.

As of 6/6/24