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Tequila Lime Skirt Steak with Salsa Verde Veggies

Description

Dad will love every bite of this chile- and tequila- marinated steak for Father's Day. If you're short on time, choose our ready-to-grill Tequila Lime Top Sirloin Steak from your Market Meat Department and skip ahead to make the veggies.

Serves: 4
Difficulty: medium
Prep time: 30 min
Inactive time: 4-12 hr
Cook time: 30 min Special tools: food processor or blender

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Ingredients

At a glance
Cuisine
Tequila Lime Skirt Steak 
1 lb skirt, flank or top sirloin steak 
1 jalapeno, stem and seeds removed
1/2 bunch cilantro 
1 T garlic
1 t chile flakes
1/2 T ground cumin 1 t ground coriander 
 
 
Additional: 
romaine or iceberg lettuce, chopped 
Crema Mexicana (Specialty Cheese) or sour cream, as desired "
hot sauce, as desired 
1 t dried oregano 1/3 c lime juice 1/2 c olive oil
1 T kosher salt 
1 t ground black pepper 2 T tequila
3 T Wet Wizard Los Roast 
Verde Sauce 
cilantro, for garnish
4-6 radishes, sliced thinly 1 avocado, pitted and sliced
12 grape tomatoes, halved 
 

Methods/Steps

Place steak in resealable plastic bag or non-reactive container with lid. In a processor or blender, combine all other ingredients, then add to steak; chill 4 hours or overnight. Preheat grill. Grill steak to desired doneness, approx. 3 minutes per side for medium. Let rest 5 min, then slice thinly across the grain. Serve over lettuce with Salsa Verde Vegetables, Crema Mexicana mixed with a bit of hot sauce and cilantro, radishes, avocado, tomatoes and cilantro. 
 
Salsa Verde Vegetables 
1 ea red and orange bell pepper, cut into large 'planks' 
1 sm red onion, peeled and wedged into eighths 
2 T + 2 T olive oil
pinch salt and pepper
1 ear corn, in husk
2 T lime juice
1/4 c Wet Wizard Los Roast Verde Sauce 
 
Toss cut bell peppers and onion in 2 T olive oil and a pinch of salt and pepper. Grill over medium heat until lightly marked on both sides, 1 min per side. Grill corn in husk until blackened on all sides, approx. 8 min. Cool and remove husk carefully, then mark corn on hot grill. Cut corn from cob. Combine 2 T olive oil, lime juice, verde sauce and a pinch salt and pepper; taste and adjust, as desired. Slice peppers, toss vegetables in dressing and serve. 
 

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