In a small bowl, whisk together The Shizzle Original Recipe Jerk Marinade and ¼ cup oil until combined. Pour into a large resealable plastic bag and add steak. Press out as much air as you can and seal. Shake to coat
the steak in the marinade, then chill for 1 hour or up to 24 hours.
In a large skillet over medium-high heat, add remaining 2 tablespoons oil. Add steak and cook until nicely seared but slightly pink in center,
6 to 8 minutes per side. Remove from heat and let rest 5 minutes.
In a small bowl, stir together pineapple, onion, cilantro, lime juice, and salt.
Thinly slice steak across the grain. Serve in tortillas with pineapple salsa and avocado. Top with cotija cheese if desired and serve with lime.
Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1
1/2 teaspoons Backyard ‘s Garlic -Rosemary Wine Jelly.
Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round
Bake in the preheated oven until rind begins to soften, about 15 minutes.