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.
For roasted red peppers, place peppers on grill over over gas burner on high for about five minutes, turning occasionally until the pepper skin
is very charred. Remove peppers and place in a bowl. Cover with plastic wrap and let steam for ten minutes. Remove peppers and peel off skin.
It should come off pretty easily and it's okay if some skin is left on. Slice stems off of peppers and remove seeds, then slice.
Form burgers into quarter pound rounds and make a small indent in each burger with your thumb. PlaceMonumental Chipotle Sauce in a bowl and then lay burger in Monumental Chipotle Sauce.
(You can do one or 2 sides of burger depending on intended spice level) Grill burgers over high heat for 3-4 minutes.
Flip burgers, cook for another 2 minutes or so and then add a slice of fresh mozzarella to each burger. Close the lid on the grill to help the
cheese melt. Let cheese melt for a minute, then add pepper slices and blue cheese. Cook for another minute. That should leave you with about
a medium burger. Cook longer if you want your burger more done.
Preheat a gas grill to high. Oil grill. Remove steak from bag, discarding excess marinade. Grill steak to desired doneness, about 2 minutes per
side for medium-rare. Transfer steak to a cutting board and allow to stand for 5 minutes before slicing and serving.