Brochetas de Sirloin al Pastor con Piña

Brochetas de Sirloin al Pastor con Piña ingredients

• 1 tbsp achiote paste
• 2 tbsp apple cider vinegar
• 0.25 cup pineapple juice
• 3 cloves, minced garlic
• 0.5 tsp dried oregano
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.25 lbs, cut into 1-inch cub sirloin steak
• 1 cup, cut into 1-inch cub fresh pineapple
• 0.5 medium, cut into 1-inch red onion
• 1 large, cut into 1-inch p bell peppers (any color)
• 2 tbsp, chopped fresh cilantro
• 4 wedges lime wedges
• 8 skewers wooden or metal skewers

How to make Brochetas de Sirloin al Pastor con Piña

1. Prepare the Al Pastor Marinade: In a medium bowl, combine 1 tbsp achiote paste, 2 tbsp apple cider vinegar, 0.25 cup pineapple juice, 3 minced garlic cloves, 0.5 tsp dried oregano, 0.5 tsp cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk until well combined and the achiote paste is fully dissolved.
2. Marinate the Steak: Add 1.25 lbs sirloin steak, cut into 1-inch cubes, to the marinade. Toss to ensure all steak pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate the meat.
3. Soak Wooden Skewers (if using): If using wooden skewers, soak them in water for at least 20 minutes prior to grilling to prevent them from burning.
4. Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
5. Assemble the Brochetas: Thread the marinated sirloin steak, 1 cup fresh pineapple cubes, 0.5 medium red onion pieces, and 1 large bell pepper pieces alternately onto 8 skewers. Arrange the ingredients evenly to ensure they cook consistently.
6. Grill the Skewers: Place the assembled skewers on the preheated grill. Grill for 10-14 minutes, turning every 3-4 minutes, until the steak is cooked to your desired doneness (internal temperature of 130-135°F for medium-rare) and the vegetables are tender-crisp with nice grill marks.
7. Rest and Serve: Remove the brochetas from the grill and let them rest for 5 minutes. This allows the juices in the steak to redistribute, ensuring maximum tenderness. Garnish with 2 tbsp chopped fresh cilantro and serve immediately with lime wedges for squeezing over the top.

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