Anyone have the recipe for Chevys beef fajitas?

Chevy's Fresh Mex Smokin' Hot Habanero Steak Fajitas



2 pounds skirt steak

2 ounces achiote paste

1/2 cup red wine vinegar

1/4 cup olive oil blend

3/4 cup pineapple juice

1/2 cup yellow onion, chopped

3 cloves garlic, peeled

2 tablespoons salt

1/2 white pepper

3 jalape脙卤os, stemmed

4 ounces habanero peppers, stemmed



In a blender, combine achiote paste, red wine vinegar, olive oil, pineapple juice, onion, garlic, salt, white pepper, jalape脙卤os and habanero peppers; blend well. Pour marinade over the meat to evenly coat. Place meat in a resealable container; refrigerate 24 hours.



Turning every 2 to 3 minutes, grill meat on a charcoal or gas grill until meat reaches desired temperature.



Slice steak across the grain at an angle to create wide, thin strips for serving. Top with Mucho Mango Salsa.



Serve with San Antonio Veggies, flour tortillas, shredded cheese, sour cream, guacamole and homemade salsa.Anyone have the recipe for Chevys beef fajitas?
That recipe, like the Colonel's Secret Recipe, the Caramilk Bar secret, and 7X in Coca-Cola, is CLASSIFIED INFORMATION ! ! !Anyone have the recipe for Chevys beef fajitas?
These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. That are served at Chevys.



2 lbs skirt steaks

Marinade

1 cup soy sauce

2 cups pineapple juice

2 tablespoons ground cumin

1 1/2 teaspoons minced garlic

1/4 cup freshly squeezed lime juice



To marinate the steak:.

Place the meat in a resealable container.

Pour the marinade over the meat and move the meat around to make sure it's evenly coated.

Marinate in the refrigerator 6 to 8 hours.

To grill the steak:.

Place the beef on the grill, directly over the coals, and leave undisturbed until grill marks form, then rotate the meat 90 degrees to create a second set of marks.

After 2 to 3 minutes, turn the beef to cook on the other side, using the same technique to form the grill marks.

Transfer the beef to a work surface and slice.

To serve:.

Serve the steak in a soft warm tortilla, with guacamole, Pico de Gallo, grated cheddar cheese, shredded lettuce, sour cream, jalapeno slices, refried beans and Mexican Rice.



Enjoy.