Ingredients:

• 1.5 lbs. Skirt Steak
• 12 oz. Peppers of Key West Asian Marinade
• 6 oz can Pineapple Juice
• 1/4 cup Peppers of Key West Hot Sauce #1
• Fresh Sliced Pineapple
• 1/ lb. Shredded Manchego Cheese
• Medium Tomato
• Cilantro Minced
• Corn Tortillas

Instructions:

Combine the Peppers of Key West Asian Marinade, Peppers of Key West Hot Sauce #1 and pineapple juice in a bowl, whisk well. Put the steak into a zip-lock bag and cover with mixture. Place in refrigerator and marinade for at least 4 hours (overnight is best).

Prepare a hot grill and remove steak from marinade & place on Hot grill. Also place pineapple slices on grill to cook, but don’t let them burn. A nice char is what you want. Cook steak to desired doneness. Remove steak and let rest. Chop steak and pineapple into small pieces while slightly grilling tortillas above a reduced heat or cooler area of grill top. Once you’ve turned the tortillas sprinkle with cheese and melt slightly. Remove tortillas and make tacos. First the steak, then a bit of the pineapple, garnish with tomato and cilantro.