|1 1/2 tsp lemon juice|
|6 Tbsp soy sauce|
|3/4 tsp freshly ground pepper|
|3 Tbsp fresh parsley, chopped|
|6 Tbsp orange juice|
|3 cloves garlic, chopped|
|3 Tbsp ketchup|
|1 tsp fresh ginger, grated (optional)|
|1 1/2 lbs Coleman Natural Beef™ Skirt Steak|
|1 red bell pepper, sliced in strips|
|1 yellow pepper, sliced in strips|
|1 Tbsp sesame oil|
|3 pineapple slices|
|1 tsp butter, melted|
|6 flour tortillas|
Combine the ingredients for the marinade. Place Coleman Natural Beef™ skirt steak in a plastic storage bag, add marinade, and seal. Refrigerate for 24 hours, turning occasionally.
Grill the skirt steak (about 3 to 4 minutes per side.) Slice the steak on the diagonal.
Toss the peppers and scallions in the sesame oil. Grill peppers until crunchy. Grill the scallions until tender. Brush the pineapple slices with the butter, and grill until grill marks appear.
To serve: Fill the tortillas with the skirt steak, vegetables, and the grilled pineapple.
Makes 6 servings