Recipe adapted from Robb Walsh’s The Tex-Mex Grill and Backyard Barbecue Cookbook (2010, Broadway Books)
1 cup pineapple juice
1 cup soy sauce
2 cloves garlic, minced
1 pound flatiron steaks, or 1-1/2 pounds beef chuck top blade roast
Salt and pepper
Prepare marinade by combining pineapple juice and soy sauce in large mixing bowl. Wash and zest 3 limes, adding zest to the juice mixture. Cut limes in half after zesting and squeeze juice into the bowl; also throw in skins. Add garlic.
Place steaks in a resealable plastic bag with the fajita marinade and gently remove the air. Place bag in bowl to catch any leakage and place in fridge for a few hours.
Light grill. Put meat on the hot part of grill and cook, turning once or twice, until it registers medium rare on the meat thermometer. (The meat is very tender; you don’t need to overcook it.) Remove from grill, and salt and pepper to taste.
Cut a test slice to find the direction of the grain, then cut into thin strips against the grain. Squeeze the remaining lime over the meat and serve immediately with warm flour tortillas and fajita fixins.