Chevys Fresh Mex Habanero Steak Fajitas
2 ounces achiote paste
½ cup red wine vinegar
¼ cup olive oil
¾ cup pineapple juice
½ cup chopped yellow onion 3 cloves peeled garlic
2 tablespoons salt
½ teaspoon white pepper
3 stemmed jalapeños
½ cup stemmed habanera peppers
2 pounds skirt steak
In a blender, combine all the ingredients except the skirt steak to form a marinade.
Pour marinade into a zip-top bag. Add the meat to the marinade and refrigerate 24 hours.
Grill meat on a charcoal or gas grill, turning every 2–3 minutes, until meat reaches desired doneness.
Slice steak across the grain at an angle to create wide, thin strips for serving.