Red Meat Market Marinade

Serves 1
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Directions

  1. 1Combine the orange juice, pineapple juice, lime juice, apple cider vinegar, olive oil, salt, black pepper, granulated garlic, granulated onion, dried Mexican oregano, ground cumin, smoked paprika, chili powder, and achiote paste in a blender.
  2. 2Combine the orange juice, pineapple juice, lime juice, apple cider vinegar, olive oil, salt, black pepper, granulated garlic, granulated onion, dried Mexican oregano, ground cumin, smoked paprika, chili powder, and achiote paste in a blender.
  3. 3Combine the orange juice, pineapple juice, lime juice, apple cider vinegar, olive oil, salt, black pepper, granulated garlic, granulated onion, dried Mexican oregano, ground cumin, smoked paprika, chili powder, and achiote paste in a blender.
  4. 4Blend all ingredients for 20 to 30 seconds until well combined.
  5. 5Blend all ingredients for 20 to 30 seconds until well combined.
  6. 6Blend all ingredients for 20 to 30 seconds until well combined.
  7. 7Place a skirt steak in a glass baking dish and pour some marinade over it, rubbing it in to coat. Repeat with the second steak, ensuring both are well covered in marinade.
  8. 8Place a skirt steak in a glass baking dish and pour some marinade over it, rubbing it in to coat. Repeat with the second steak, ensuring both are well covered in marinade.
  9. 9Place a skirt steak in a glass baking dish and pour some marinade over it, rubbing it in to coat. Repeat with the second steak, ensuring both are well covered in marinade.
  10. 10Cover the dish with plastic wrap and refrigerate.
  11. 11Cover the dish with plastic wrap and refrigerate.
  12. 12Cover the dish with plastic wrap and refrigerate.

Ingredients

  • 0.25 cup fresh orange juice
  • 0.25 cup fresh orange juice
  • 0.25 cup fresh orange juice
  • 0.25 cup fresh pineapple juice
  • 0.25 cup fresh pineapple juice
  • 0.25 cup fresh pineapple juice
  • 0.5 cup lime juice
  • 0.5 cup lime juice
  • 0.5 cup lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple cider vinegar
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 tablespoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated onion
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried Mexican oregano
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground cumin
  • 2 tablespoon smoked paprika
  • 2 tablespoon smoked paprika
  • 2 tablespoon smoked paprika
  • 2 teaspoon chili powder
  • 2 teaspoon chili powder
  • 2 teaspoon chili powder
  • 3 tablespoon achiote paste
  • 3 tablespoon achiote paste
  • 3 tablespoon achiote paste
  • 4 pounds skirt steak
  • 4 pounds skirt steak
  • 4 pounds skirt steak

Equipment

blenderglass baking dishplastic wrap

Tips

  • This marinade is great on steaks, pork chops, and can even be used on hamburgers.
  • Double the recipe and add more liquid if making a big batch.