2 lbs Skirt Steak
5 oz Bravado Spice Pineapple & Habanero Hot Sauce
1/3 c Soy sauce
1/4 c Water
8 oz French fries
1 c Pico de gallo
1 c Shredded cheese
1/2 c Crema fresca or sour cream
Salt & Pepper to taste
1. Place skirt steak in a plastic bag with Bravado Spice Pineapple & Habanero Hot Sauce, soy sauce, and water. Marinate in the refrigerator for at least 5 hours, but preferably overnight.
2. Remove the steak from the marinade, shake off excess, and place directly on a lightly oiled skillet or grill. Cook for about 6-7 minutes a side for a medium doneness
3. Remove from heat and let the meat rest for about 5 minutes, then chop.
4. Top your fries with the chopped carne asada, shredded cheese, pico de gallo, and creama fresca and serve immediately.
A blend of fresh pineapple and fiery habanero; this sweet and spicy sauce is packed with only real chilies and fruit. Sometimes nature hands you an ace in the hole.