Ingredients

For the Marinade:

• 1 lb sirloin steak, thinly sliced

• ½ lb jumbo shrimp, peeled and deveined

• 3 guajillo chiles, seeded and soaked in warm water

• 2 cloves garlic

• ½ small white onion

• 3 tbsp achiote paste

• ¼ cup pineapple juice

• 2 tbsp apple cider vinegar

• 1 tbsp smoked paprika

• 1 tbsp ground cumin

• 1 tsp Mexican oregano

• Salt and pepper to taste

For the Grilled Pineapple Salsa:

• 1 cup fresh pineapple, sliced into rings

• 1 jalapeño, halved and deseeded

• ½ red onion, thickly sliced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• Salt to taste

For Serving:

• Warm corn tortillas

• Cotija cheese

• Avocado slices

• Lime wedges

Instructions

1. Marinate the Proteins

In a blender, combine all marinade ingredients until smooth. Separate half for later.
In a bowl, coat steak slices and shrimp with the remaining marinade. Cover and refrigerate for 30 minutes.

2. Preheat the Platinum Grill Pan

Set your Platinum Grill Pan over medium-high heat for 3–4 minutes until it’s evenly hot. The pan’s tri-ply construction ensures rapid, consistent heat—perfect for charring.

3. Grill the Steak and Shrimp

Lightly oil the pan.

• Sear steak slices for 2–3 minutes per side until caramelized and slightly charred.

• Grill shrimp for about 2 minutes per side until pink and slightly crisped.
  Brush occasionally with reserved marinade for deeper flavor layers.

4. Grill the Salsa Components

On the same pan, grill pineapple, jalapeño, and onion until lightly charred (2–3 minutes per side). Chop finely and toss with lime juice, cilantro, and salt. The residual heat of the Platinum Grill Pan brings out natural sweetness and smoky undertones.

5. Assemble and Serve

Warm tortillas on the grill pan for 30 seconds per side.
Layer steak and shrimp, top with pineapple salsa, Cotija cheese, and avocado. Serve with lime wedges.