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Margarita Skirt Steak - A Family Feast

Margarita Skirt Steak

Yield: 8-10 servings 1x
Prep: 8 hours 10 minutesCook: 8 minutesTotal: 8 hours 18 minutes


3 pounds skirt steak (most markets now carry this pre-sealed in pouches displayed in the meat case)

3 medium garlic cloves peeled

¼ cup coarsely chopped shallots

2 teaspoons kosher salt

½ cup fresh lime juice

3 tablespoons fresh lemon juice

½ cup orange liqueur such as Triple Sec or Grand Marnier

1 cup tequila

2 tablespoons olive oil


Peel off any large pieces of sinew or fat from the meat and place steaks in one or two gallon zip lock bags. We used three 1-pound steaks and split into two bags.

In the bowl of a blender, place garlic, shallots, salt, lime juice, lemon juice, orange liqueur and tequila.

Blend until completely liquid.

Pour over the beef, seal the bag(s) and refrigerate for at least four hours up to and no more than 12 hours. The meat needs time for the acid in the citrus to break down the connective tissue so longer is better without going past 12 hours. If you were cooking this for dinner, you could marinate in the morning and throughout the day and it would be perfect for dinner.

Drain the beef when ready to cook and pat dry. Discard the marinade.

Heat an outdoor grill to high. You can cook this indoors on a ribbed grill pan but it will be smoky. (We usually set off our smoke detectors).

Oil both sides of the meat and place on the heated grill and grill four minutes per side for medium rare, longer for medium or well. Once you place it on the grill, do not touch until it is time to turn.

Remove from grill and let sit partially covered with foil for five minutes.

Place on cutting board and with a sharp slicer, slice thin even pieces on a slight bias against the grain.

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