Tequila-Marinated Skirt Steak (California Chili Powder)
California chili powder is made from dried California chili peppers, also known as Anaheim chilies. Here, the spice adds mild heat and peppery flavor to a compound butter that’s served atop grilled skirt steak.
- 3 limes
- 1/4 cup canola oil
- 3 Tbs. tequila
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 1/2 lb. skirt steak, cut into 8-inch lengths
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 tsp. California chili powder
Finely grate the zest from the limes and squeeze 3 Tbs. juice. Set the zest aside. In a shallow dish large enough to hold the steak in a single layer, stir together the lime juice, oil, tequila, sugar and salt. Add the steak and turn to coat. Cover and marinate at room temperature for about 15 minutes.
Prepare a hot fire in a grill and oil the grill rack, or preheat a stovetop grill pan over high heat.
In a small bowl, stir together the butter, lime zest and chili powder. Set aside.
Remove the steak from the marinade, discarding the marinade. Place the steak on the grill rack or grill pan and cook, turning once, 4 to 6 minutes total for medium-rare, or until done to your liking.
Transfer the steak to a carving board and let stand for 2 minutes, then thinly slice across the grain. Divide the steak among individual plates and spoon any meat juices over the slices. Add a spoonful of the chili-lime butter atop the steak slices and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).