Categories: Mexican

Ingredients

• 2 oz. achiote paste
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 3/4 cup pineapple juice
• 1/2 cup chopped yellow onion
• 3 garlic cloves, peeled
• 2 tbsp salt
• 1/2 tsp white pepper
• 3 stemmed jalapenos
• 1/2 cup stemmed habaneros
• 2 lbs. skirt steak

Directions

1. In a blender, combine all the ingredients except the skirt steak to form a marinade.

2. Pour marinade into a Ziploc bag. Add the meat to the marinade and refrigerate 24 hours.

3. Grill meat on a grill, turning every 2 to 3 minutes, until meat reaches desired doneness.

4. Slice steak across the grain at an angle to create wide, thin strips for serving.

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