Ingredients
Marinade:
- 1/2 cup olive oil
- 4 tablespoons tequila
- 4 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 4 large garlic cloves, smashed
- 1 jalapeno, chopped
- 2 tablespoons honey
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 (1 1/2 pound) skirt steak, cut in 1/2
- 2 tablespoons olive oil
- 1 poblano pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- Salt and freshly ground black pepper
- 18 flour tortillas
- Fresh sprigs cleaned cilantro, for garnish
- Lime wedges, for garnish
- Sour cream, for garnish
- Salsa verde, optional garnish
Directions
Mix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.
Heat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.
Heat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.
Wipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.
Cut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.
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By frankdclay_12234888
Chesapeake, 86
on July 17, 2011
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Absolutely wonderful recipe. The marinade was out of this world, would be great with chicken - gonna have to do that next. I used agave instead of honey, which gave it a little more sweetness. The skirt steak was a little tough, but that is to be expected. Cooked it on the grill and sliced on the bias - great flavor. Used an anaheim instead of poblano.
By 3294life
Los Angeles, CA
on June 28, 2011
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I really loved the flavor of the steak! Grilled it on the barbeque instead of in the pan. Turn out delicious! Fajitas vegetables were really good, too. Just add a warm tortilla, salsa, guacamole, and cheese and you're good to go.
By sarahleah
Pottsville, PA
on January 16, 2011
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I made this last night and it turned out great. I found sliced london broil in the store (couldn't find skirt steak but I sliced it further after cooking it. The marinade made it tender and tasty. The only change I made was adding a little more olive Oil since 1 person said there was a typo. I only added another 1/4 to 1/2 cup and that was fine. I can't imagine why you'd need more. The only other thing was that I didnt have any tequila in the house (do in the summer so will make it again whhen so I put in a shot of Vodka to give it some kick. Couldnt really taste vodka but sure it made a difference. I marinaded the meat as directed and it up for the time given, no longer for fear it would get tough. The cumin was a little powerful and I may cut back a bit on that. I could really taste it but my husband probably had no idea what all was in the marinade. So I've given it a 5.
Read all 12 reviews