Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack.
Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and
basting frequently with reserved 1/4 bottle Mama Vincente Sweet Bourbon Glaze during the last 3 minutes.
1 1/2 lb boneless beef top round steak, cut into 1-inch cubes
12 half-ears corn-on-the-cob, husks removed
2 red bell peppers, cut into 1 1/2-inch pieces
In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, Gator Hammock Hot Gator Done Rub and garlic. Add steak; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring steak occasionally, at least 4 hours but
no longer than 24 hours to marinate.
Heat gas or charcoals grill. Remove steak from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell
peppers alternately, leaving space between each piece. Brush with marinade.
Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium steak doneness, brushing with marinade and turning frequently.
Discard any remaining marinade.
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.