Steak and Pineapple Skewer

  • 2 lb. Skirt steak, cut into medium dice
  • ¼ cup Ahuacatlan avocado oil natural
  • 1 tsp. Red wine
  • 1 tsp. Garlic, minced
  • 1 tsp. Oregano
  • 1 tsp. Black pepper
  • 1 tsp. Salt
  • 1 Red onion, cut into large chunks
  • ½ pineapple, cut into large chunks
  • Skewers to make the brochettes

In a non-reactive bowl add the skirt steak, Ahuacatlan oil, red wine, garlic, oregano, black pepper and salt. Marinate for 1-2 hours in the refrigerator.

Assemble the skewers alternating steak, onion and pineapple.

Once ready, grill the brochettes for 5 minutes on both sides, or until obtaining the desired doneness.

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