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Combine pineapple juice, onion, lime, cilantro, chili powder, soy sauce, vinegar, garlic, oil, jalapeno, and pepper sauce in zip-lock bag.Add the steak to the bag, squeeze out air, and seal.Turn to coat.Refrigerate 2 hrs to overnight.Spray grill rack with nonstick spray.Remove steak from marinade, scraping off any excess.Grill 5 inches from heat about 5 minute per side or until done.Let stand 10 minute.

Meanwhile, transfer marinade to saucepan and bring to a boil.Add broth and simmer 5 minute.Take sauce and add more lime juice, pepper sauce, or cilantro to taste.Slice steak thinly on an angle across the grain.Serve, topped with sauce and sprinkled with shallots. For Recipes & More