Ingredients
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2 cloves garlic
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2 tablespoons olive oil
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Juice of 2 limes
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1/4 cup soy sauce or coconut aminos
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1/4 cup packed fresh cilantro
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1/4 cup tequila (optional — the alcohol cooks off, but you can omit if preferred)
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1 pound skirt or hanger steak (this marinade also works beautifully with chicken or shrimp)
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1 onion, thinly sliced
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1 red bell pepper, thinly sliced
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Oil as needed for cooking
For serving: tortillas and desired toppings (guacamole, sour cream, pico de gallo, shredded cheese, black beans, etc.)
Instructions
Combine garlic, olive oil, lime juice, soy sauce (or coconut aminos), cilantro, and tequila in a blender or food processor. Blend until smooth.
Alternatively, finely chop by hand and whisk together.
2. Marinate the SteakPlace the skirt steak in a large zip-top bag. (If needed, cut into large pieces to fit.)
Pour marinade over the steak and seal. Refrigerate for 4–24 hours.
3. Cook the SteakHeat 1 tablespoon oil in a large sauté pan over medium-high heat.
Remove steak from marinade and let excess drip off. Cook for about 2 minutes per side, or until desired doneness.
Alternatively, grill over high heat for similar timing.
Transfer steak to a cutting board and let rest 5–10 minutes.
3. Cook the SteakHeat 1 tablespoon oil in a large sauté pan over medium-high heat.
Remove steak from marinade and let excess drip off. Cook for about 2 minutes per side, or until desired doneness.
Alternatively, grill over high heat for similar timing.
Transfer steak to a cutting board and let rest 5–10 minutes.
4. Cook the VegetablesIn the same pan, heat another tablespoon of oil over medium heat.
Add sliced onion and red bell pepper. Cook for 4–5 minutes, until softened and slightly caramelized.
5. Slice & ServeSlice the steak thinly against the grain.
Fill warm tortillas with steak, sautéed onions and peppers, and your favorite toppings. Serve immediately.
Notes
- Slice against the grain: This keeps skirt steak tender and easy to chew.
- High heat is key: A hot pan or grill creates a quick sear without overcooking.
- Make it versatile: This marinade works just as well with chicken or shrimp.
- Leftovers: Store cooked steak and vegetables separately in airtight containers for up to 3 days.
