Tequila Skirt Steak Recipes

Steps:

• For the steak:
• Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
• Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
• 4-herb chimichurri:
• Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
• Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

Steps:

• Whisk tequila, lime, paste, garlic1 tablespoon cilantro, cumin, 1 tablespoon EVOO, cilantro, salt and cayenne. Cut steak in half, place in marinade for 1-1/2 hours. Heat grill. Place remaining olive oil in skillet over medium heat. Add peppers and jalapenos and saute until pepper are lmip and starting to brown. Season with salt and cayenne. Dust with remaining cilantro and set aside. Grill steak 3-5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2-3 minutes. Reheat peppers, pile on a platter. Slice steak on bias in one inch strips. Arrange on peppers.

Steps:

• Combine all the ingredients in a resealable plastic bag. Make sure to squeeze out any air and refrigerate at least 4 hours, or up until 8.
• Prepare a grill.
• Grill steaks for 2 minutes per side for rare. Let rest for 5 minutes before cutting into strips and serving.

Steps:

• Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
• Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
• While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
• Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
• Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.