Super Tender Grilled Skirt Steak
Infused with tequila, soy sauce, and brown sugar, this skirt steak recipe yields juicy and flavorful meat every time. It's great on its own or as the star of steak fajitas, quesadillas, tacos, and salads—plus, after marinating overnight, it only takes a few minutes on the grill to finish cooking.
Ingredients
- 1 ½ pounds skirt steak
- 2 tablespoons tequila
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 jalapeno (seeded and finely chopped)
- 2 green onions (chopped, white and green parts)
- 2 cloves garlic (minced)
- lime
Instructions
- In a small bowl, whisk together the tequila, Worcestershire sauce, soy sauce, brown sugar, and pepper until well combined. Add the jalapeno, onions, and garlic.
- Place steak in a ziplock bag and pour marinade over the steak. Refrigerate for at least 3 hours or overnight.
- Heat the grill to high, 400º. Remove steak from the marinade and place on hot grill for 3-4 minutes per side, until it reaches 135-140º for medium. Let rest loosely covered in foil for 5 minutes
- Add a squeeze of fresh lime juice before serving!
Barbara's Notes + Tips
- You can cook these on the stove in an iron skillet, just add a little olive oil and let the skillet get hot before adding.
- These are great served on tacos, or on top of a rice bowl.
- Use a meat thermometer to make sure you don't over cook it. Since it's so thin it will cook quickly.
Nutrition
Calories: 301kcal | Carbohydrates: 5g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 421mg | Potassium: 582mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 4mg
