03-04-2005, 01:41 PM
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 jalapeños, stemmed
4 ounces habanero peppers, stemmed
In a blender, combine achiote paste, red wine vinegar, olive oil, pineapple juice, onion, garlic, salt, white pepper, jalapeños 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.
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 jalapeños, stemmed
4 ounces habanero peppers, stemmed
In a blender, combine achiote paste, red wine vinegar, olive oil, pineapple juice, onion, garlic, salt, white pepper, jalapeños 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.