Achiote Marinade

7 1/2 oz. achiote (annatto) paste
2 cups corn oil
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup lime juice
1/4 cup white wine vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt

Pineapple-Jicama Escabeche

3/4 cup diced fresh pineapple
3/4 cup diced jicama
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup frozen corn kernels, thawed
1/4 cup diced plum tomato, seeds removed
1 tablespoon diced jalapeño
1/2 bunch of cilantro, chopped
1/4 cup lime juice
1 teaspoon kosher salt
1 teaspoon sugar

Instructions

1. Combine all Achiote Marinade ingredients in blender; process until thoroughly blended.
2. Using a meat mallet, pound pork steaks until 1/4-inch thick; place in resealable plastic food storage bag. Pour marinade over steaks, massaging to coat all sides; seal bag and place in refrigerator for at least 30 minutes to marinate.
3. Heat charcoal or gas grill to medium.
4. Combine all ingredients for Pineapple-Jicama Escabeche; mix well and set aside.
5. Remove pork steaks from marinade and grill for 4 minutes per side until internal temperature reaches 145°F to 160°F. Let stand 3 minutes before serving.
6. Top with Pineapple-Jicama Escabeche and serve.