Recipes Main Courses Beef and Veal Tequila-Marinated Skirt Steak (California Chili Powder)

Tequila-Marinated Skirt Steak (California Chili Powder)

Tequila-Marinated Skirt Steak (California Chili Powder) is rated 3.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

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.

Ingredients:

  • 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

Directions:

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).

Rated 5 out of 5 by from Fantastic marinade This recipe was a total hit. I have used it on grilled salmon and shrimp also. The family says better than eating out!
Date published: 2013-06-26
Rated 5 out of 5 by from Flavorful and easy! I substituted Ancho chile powder as I did not have the California chile powder. I also subbed a flank steak instead of the skirt steak, since my family prefers it as more tender than skirt steak, and then marinated it for 3 hours. Another reviewer was right about letting it marinate longer than the called-for 15 minutes. Mine turned out really tender and flavorful, although I ended up having to finish it stove-top, in a grill pan, as our gas grill ran out of gas! While it was still warm, I then spread a bit of the Ancho chile butter all over the top of the steak before carving and serving.The results still got raves, and my husband was asking when we can make it again. We were fighting over who gets to take the left-overs to lunch tomorrow!
Date published: 2012-10-05
Rated 1 out of 5 by from tough, chewy, stringy meat This was my husband's and my first time grilling skirt steak. We love flank steak, and I thought this would be similar. Instead the meat was tough, chewy, and stringy. Maybe this cut of meat should marinate longer?
Date published: 2012-05-06
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