Ingredients
- 1 red onion, diced
- 1 (7 ounce) can of smoked chipotle peppers in Adobo sauce
- 1 orange, juice and zest
- 10 cloves of garlic
- 12 ounce pineapple juice
- 2 cups of dark brown sugar
- 2 large limes, juice and zest
- 3 pounds of skirt or flank steak
- Salt and black pepper to taste
- ½ bunch of fresh cilantro, roughly chopped
- ½ cup of extra virgin olive oil
Instructions
- Day before grilling: In a blender, mix lime juice, pineapple juice, orange juice, garlic, 1-cup brown sugar, red onion and chipotle peppers in Adobo sauce. Pour in a large bowl. Stir in rest of the brown sugar, cilantro, olive oil, lime zest, orange zest, and season with salt and black pepper to taste. Add a little more salt than you would normally so it can penetrate deeper into the meat. Marinate meat in one gallon size GLAD® Storage Bag. Refrigerate until the next day.
- Grilling: Heat the charcoal according to the directions and carefully place the marinated beef on the grill. Cook evenly on both sides until desired doneness is reached. Remove, slice and serve.
