Tequila Lime Skirt Steak
Ok, I've been really slacking on my posts lately, so I'm about to unload so many. Hope you're prepared.
I found the inspirations for this recipe on Pinterest at http://cookingbride.com/main-courses/tequila-lime-skirt-steak/. I googled Tequila Lime Steak and also found a Food Network recipe here: http://www.foodnetwork.com/recipes/grilled-tequila-garlic-lime-flank-steak-recipe/index.html and kind of took from either one what I liked. The result was a really delicious, flavorful, tender steak that both I and Reid really liked. It was very easy to put together. Plus, it uses skirt steak, which is super cheap! I served it with some roasted corn on the cob and potato salad I had made earlier in the week.
Tequila Lime Steak
- 1&1/2 lbs. skirt steak
- 2 minced garlic cloves
- 1/4 cup tequilla
- 1 tbs. Worcestershire sauce
- 1/2 c. squeezed lime juice (2-3 limes)
- 1 tbs. soy sauce
- 1 tbs. brown sugar
- 1 pepper (Guy Fieri's recipe says jalapeno and serrano, I just used the peppers I have growing in my garden), seeded and diced
- 1 tsp. ground black pepper
- 1/2 tsp. salt or to taste
- 1 lime, cut into wedges
- flour or corn tortillas
- any desired additional toppings (I used Greek yogurt and shredded chedder cheese, it would be excellent with some cilantro, queso fresco, avocados , but I didn't have any on hand.)
- Combine garlic, tequila, Worcestershire sauce, lime juice, soy sauce, brown sugar, peppers, and black pepper into a resealable plastic bag. Add skirt steak.
- Seal the bag and toss to coat. Refrigerate for at least 2 hours, overnight is even better. Remove from refrigerator and let marinate at room temperature for 30 minutes.
- Prepare grill on medium high heat.
- Place steak on grill and cook 3-4 minutes per side, until internal temperature reaches 120 degrees.
- Warm tortillas on grill while steak cooks.
- Remove steak and allow to rest for 15 minutes. Cut in thin slices against the grain.
- Serve with lime wedges.