Ingredients:
2 lbs skirt steaks
3 garlic cloves, peeled and mashed
1/3 cup vegetable oil, plus
2 tablespoons vegetable oil
4 tablespoons tequila
1 teaspoon salt
4 tablespoons fresh lime juice ( from real limes)
1 large white onions, sliced into thin crescents ( half rings)
3 green bell peppers or 3 assorted color bell peppers, cut into strips
1 teaspoon ground cumin
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.