Grilled Asian-Mex Fusion Tacos

1.5 lbs skirt steak

12 oz PepperYaki Jalapeno Marinade

6 oz pineapple juice

Fresh sliced pineapple

1 lb shredded manchengo cheese

1 medium red onion diced

Minced cilantro

Corn tortillas

 

Combine the marinade and the pineapple juice in a bowl and whisk well

Put the steak in a zip-lock bag and cover with the mixture.

Place in the refrigerator and marinade for at least 4 hour, overnight is best.

Prepare a hot grill.

Remove steak from the marinade and place on grill.

Also place pineapple slices on the grill to cook. Be careful to not let them burn. You want a nice char is all.

Cook steak to desired doneness.

Remove steak and let it rest.

Chop steak and pineapple into small pieces.

Slightly grill tortillas above a reduced heat or cooler area of the grill.

Once you've turned the tortillas sprinkle them with cheese and melt slightly.

Remove tortillas and make tacos: First the steak, then a bit of pinapple, garnish with onion and cilantro.