Tequila-Lime Marinated Skirt Steak

Simply put, I eat a LOT of skirt steak; ask the MeatGoat. I usually throw it under the broiler for a a few minutes on each side, slice, and serve. It goes great with black coffee for breakfast or as a cold snack later in the day. This time, I decided to put in a little effort and this is what resulted:

Tequila-Lime Marinated Skirt Steak

  • 2 pounds grass-fed skirt steak
  • 3/4 C fresh lime juice
  • 3/4 C Cazadores Reposado Tequila
  • 1 bulb elephant garlic, diced
  • 1 small bunch cilantro, chopped
  • 1 jalapeno pepper, diced
  • 1 serano pepper, diced
  • celtic sea salt to taste
  • fresh ground black peppercorns to taste
  • ground cumin to taste

Instructions: Combine steak, lime juice, tequila, garlic, cilantro, jalapeno, and serano in a large bowl, being sure to mix well. Cover and refrigerate for 4 to 24 hours, stirring every so often. Remove from refrigerator and let sit at room temperature for 30 to 60 minutes before cooking.

Pre-heat broiler on high for 10 minutes. Remove steaks from marinade and add salt, pepper, and cumin. Pour marinade into a pan, add salt, pepper, and cumin to taste, and simmer on the stove top until liquid is cooked off.

Place steaks 4″ under broiler for 3 minutes. Flip and cook an additional 2.5 minutes. Remove steaks from oven and let rest, covered by aluminum foil, for 5 minutes. Slice and serve with marinade reduction.