Grilled Skirt Steak With Mixed Peppers
- Total Time
- 30 minutes
- Prep Time
- 1 to 1½ hr marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup tequila, preferably añejo
- Juice of 1 lime
- 1teaspoon tomato paste
- 1large clove garlic, grated
- 1teaspoon ground cumin
- 3tablespoons extra virgin olive oil
- 2tablespoons minced cilantro leaves, plus sprigs for garnish
- Salt and cayenne to taste
- 1skirt steak, about 1 to 1½ pounds, well trimmed
- 3small bell peppers, slivered
- 2jalapeños, seeded and slivered
Nutritional analysis per serving (3 servings)
561 calories; 41 grams fat; 13 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 41 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 1½ hours.
- Step 2
Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
I also added onions, served with tortillas, and whaddya know - fajitas! Very good. Nice heat.
Came out perfectly cooked and with a nice char but I *highly* recommend adding more than recipe calls for of all the good stuff (garlic, tequila, and lime) to the marinade for a bigger taste. Paired with elote for a bright & yummy summery meal.
Served on top of basmati rice, was delicious. I can’t wait for the leftovers!
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