Grilled Tequila Lime Beef Skirt Steak

Grilled Tequila Lime Beef Skirt Steak

Tequila and lime marinate skirt steak into a smoky, tangy centerpiece for the grill.

Total 4 hr 15 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

Skirt steak soaks in a bright marinade of tequila, lime juice, and garlic before hitting a hot grill for a deep char. The thin cut cooks quickly and slices against the grain into tender, flavorful strips perfect for tacos, fajitas, or served alongside rice and grilled vegetables.

Ingredients

  • 2 pounds skirt steak
  • 1/3 cup tequila
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon lime zest
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. In a large bowl or zip-top bag, whisk together the tequila, lime juice, olive oil, garlic, lime zest, honey, cumin, and chili powder.

  2. Add the skirt steak to the marinade, turning to coat fully. Cover or seal and refrigerate for at least 4 hours, up to overnight.

  3. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

  4. Preheat a grill to high heat, about 450 to 500°F. Remove the steak from the marinade and pat dry with paper towels; season both sides with salt and pepper.

  5. Grill the steak for 3 to 4 minutes per side for medium-rare, until a deep char forms and internal temperature reaches 130 to 135°F.

  6. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

  7. Slice the steak thinly against the grain, garnish with chopped cilantro, and serve with lime wedges.

Related recipes

Rate this recipe

★ 3.2 (1)

Comments

    Log in to comment.

    Grilled Tequila Lime Beef Skirt Steak

    Skirt steak soaks in a bright marinade of tequila, lime juice, and garlic before hitting a hot grill for a deep char. The thin cut cooks quickly and slices against the grain into tender, flavorful strips perfect for tacos, fajitas, or served alongside rice and grilled vegetables.

    4 hr 15 min 4 servings 420 cal

    Ingredients

    • 2 pounds skirt steak
    • 1/3 cup tequila
    • 1/4 cup fresh lime juice
    • 1/4 cup olive oil
    • 4 garlic cloves, minced
    • 1 tablespoon lime zest
    • 1 tablespoon honey
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup fresh cilantro, chopped, for garnish
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a large bowl or zip-top bag, whisk together the tequila, lime juice, olive oil, garlic, lime zest, honey, cumin, and chili powder.

    2. 2

      Add the skirt steak to the marinade, turning to coat fully. Cover or seal and refrigerate for at least 4 hours, up to overnight.

    3. 3

      Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes before grilling.

    4. 4

      Preheat a grill to high heat, about 450 to 500°F. Remove the steak from the marinade and pat dry with paper towels; season both sides with salt and pepper.

    5. 5

      Grill the steak for 3 to 4 minutes per side for medium-rare, until a deep char forms and internal temperature reaches 130 to 135°F.

    6. 6

      Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.

    7. 7

      Slice the steak thinly against the grain, garnish with chopped cilantro, and serve with lime wedges.