Check it out. I found this recipe while searching for Chevy's Steak fajitas. It Why it's on the potato site? I don't know. It's been awhile since I've eaten at a Chevy's, but do they include potatoes in the Steak Fajita for 2?

Anyhow, I'm in the process of trying it for tonight... so I'll write back later to see how it is.

Good luck!

Meg

CHEVYS' FAJITAS FOR TWO

FOR THE MARINADE:
2 cups pineapple juice
1 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
FOR THE FAJITA FILLING:
1 (12-ounce) skirt steak
3/4 pound (about 2 medium) potatoes, cut in 1 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
TO SERVE:
Flour tortillas, warmed
Pico de gallo
Sour cream
Guacamole

TO MAKE THE MARINADE:
Whisk together pineapple juice, soy sauce, lime juice, cumin and garlic. Place steak in non-reactive baking dish and pour marinade over, turning the meat to coat evenly. Cover and refrigerate for 4 to 6 hours.

WHEN READY TO COOK:
Heat oven to 475 degrees F.

Toss potatoes with oil, rosemary, salt and pepper and arrange in single layer on a nonstick baking sheet.

Bake 30 to 35 minutes, or until potatoes are tender and lightly browned, tossing 2 or 3 times during baking. Keep warm.

Grill steak on charcoal or gas grill 5 to 8 minutes, or until cooked to desired doneness, turning once. Transfer to cutting board and let rest 5 minutes; slice thinly across grain.

TO SERVE:
Arrange steak and potatoes on serving platter; serve with tortillas, pico de gallo, sour cream and guacamole.

TIP:
For additional color and flavor, serve with grilled onion and bell pepper.

Servings: 2
Recipe adapted from Executive Chef Karl Marsh, Director of Product Development, Chevys, Inc., Emeryville, CA
Source: The United States Potato Board