Skirt Steak Spit
Give a twist to the classic and get this skirt steak spit ready in a breeze! Prepared with pineapple, onion, and skirt steaks marinated with achiote paste, pineapple juice, guajillo chile, ancho, chile, and chipotle chile, this skirt steak spit will have the whole table fighting for seconds. Bring a piece of Mexico home with you by preparing this drool-worthy skirt steak spit!
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Ingredients
6
Portions
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Preparation
25 mins
1h 30 mins
Easy
  • Preheat oven to 392 ºF.
  • In a blender, combine hydrated chiles, achiote, onion, roasted garlic, apple cider vinegar, pineapple juice, allspice berries, cumin, salt, and dried oregano and blend until smooth.
  • In a bowl, add skirt steak and pour in blended mixture. Marinate for 1 hour in the fridge.
  • For assembling the skirt steak spit: In an iron cast skillet, place 1 pineapple chunk and insert a wooden stick in the middle to form the skirt steak spit and hold it still. Place a layer of marinated skirt steak on top. Top with a layer of onion. Repeat until marinated skirt steak and onion are used up. Place a large-sized pineapple chunk on top.
  • Cover skirt steak spit with aluminum foil and bake at 392 ºF for 1 hour. Remove aluminum foil and bake uncovered at 392 ºF for 30 minutes. Turn skirt steak spit constantly to cook evenly until golden brown.
  • Shave off thin pieces of meat from skirt steak spit. Serve skirt steak tacos garnished with onion, cilantro, pineapple, salsa, and limes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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