One last hurrah before summer is officially over. Well, it is officially over, but in South Carolina, it’s still getting to 85ºF outside. So what I’m sayin’ is…one last taste of summer even though it’s not summer but still feels like it to us South Carolinians. So I guess what I’m really sayin’ is…enjoy!

Ingredients

• 1 lb skirt steak, sliced thin
• 3/4  red onion, sliced thin
• 2 red bell peppers, sliced thin
• 5 cloves garlic, minced
• 2 limes, juiced
• 2 T tomato paste
• 1 t coriander
• 1 t cumin
• 1 t smoked paprika
• 1 t garlic powder
• 1 t red pepper flakes
• 3 T FOC (fat of choice, we used bacon fat…coconut oil should work well)

For the Pineapple Salsa

• 1/2 pineapple (cored, about 6 rings)
• 1/4 red onion onion
• 2 T red wine vinegar
• 1/4 c fresh cilantro
• s&p

For the Fajitas

Heat your fat in a skillet (cast iron works well if you have it) over medium high heat.  Add the garlic, sliced onions and peppers. Let them cook for about 5 minutes, stirring ocassionally, until they start to soften. Add your steak strips. They won’t take too long to cook, another 5 minutes or so. When the beef is just about cooked through add the the rest of the ingredients.

For the Grilled Pineapple Sauce

Grill the pineapple rings over medium heat, until they are caramelized (outdoor grille/indoor grille pan/Foreman grille) on each side, about 12 minutes. In a food processor combine all ingredients and pulse until desired consistency. No food processor? No problem. Just chop all the ingredients and make more of a chunky salsa. It’s all headed to the same place.

Scoop your steak, onions and peppers into a serving bowl and top with the salsa.