Tequila-Marinated Skirt Steak (California Chili Powder)
This recipe combines the bright flavors of lime and tequila with tender skirt steak seared to perfection. The zesty marinade and flavorful chili-lime butter create a mouthwatering dish that is perfect for a weeknight dinner or entertaining guests. Follow these simple steps to achieve juicy, flavorful steak that will be a hit at your table. Enjoy the delicious combination of citrusy marinade with a touch of heat from the chili powder.
— Constant Cookbook
Ingredients
- 3 limes
- 1/4 cup canola oil
- 3 Tbs. tequila
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 1/2 lb. skirt steak, cut into 8-inch lengths
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 tsp. California chili powder
Instructions
- Finely grate the zest from the limes and squeeze 3 Tbs. juice. Set the zest aside. In a shallow dish large enough to hold the steak in a single layer, stir together the lime juice, oil, tequila, sugar and salt. Add the steak and turn to coat. Cover and marinate at room temperature for about 15 minutes. Prepare a hot fire in a grill and oil the grill rack, or preheat a stovetop grill pan over high heat. In a small bowl, stir together the butter, lime zest and chili powder. Set aside. Remove the steak from the marinade, discarding the marinade. Place the steak on the grill rack or grill pan and cook, turning once, 4 to 6 minutes total for medium-rare, or until done to your liking. Transfer the steak to a carving board and let stand for 2 minutes, then thinly slice across the grain. Divide the steak among individual plates and spoon any meat juices over the slices. Add a spoonful of the chili-lime butter atop the steak slices and serve immediately. Serves 4. Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).
Yield
Serves 4.
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