Ingredients
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2 lbs skirt steaks
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3 garlic cloves, peeled and mashed
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1/3 cup vegetable oil, plus
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2 tablespoons vegetable oil
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4 tablespoons tequila
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1 teaspoon salt
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4 tablespoons fresh lime juice (from real limes)
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1 large white onion, sliced into thin crescents (half rings)
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3 green bell peppers or 3 assorted color bell peppers, cut into strips
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1 teaspoon ground cumin
Instructions
- Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
- Place the pieces of meat into a non-reactive bowl.
- Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
- Pour over the meat and marinade for 2 hours.
- Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
- Do not allow meat to dry by overcooking.
- Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
- Cut the grilled meat into strips and serve with pepper and onion mixture.
- Serve with warm flour or corn tortillas.
- Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.