Thursday, May 6, 2010
Tequila Lime Skirt Steak
Marinade to the rescue... again! I marinaded this wonderful skirt steak this morning and came home to a wonderful barbecue dinner tonight! This was SO good (and a kid favorite, too). What a week for eating! Maybe Paleo-Mexican cuisine is not out of the question after all! I had a blast cooking with a theme this week! It even made shopping easier, too. Maybe I should do this more often!?
I bought our skirt steak from the Corralitos Market and Sausage Company! Great place! They even have ostrich, venison, and buffalo! Perfect for Paleo shoppers (and not too out of the way). I'm not sure if tonight's dinner success was due to their excellent meat quality, Scott's barbecue abilities, or my marinade! :-) .... Hope you enjoy!
1.5 lb. skirt steak
1/2 C tequila
3 cloves garlic, crushed and chopped
Fresh juice from 2 limes
3 T olive oil
Chopped fresh cilantro
1/4 tsp. fresh ground black pepper
1/4 tsp. cumin
Pinch sea salt (optional)
Add all ingredients, and meat, to a zip lock bag. Seal and refrigerate for about 8-10 hours.
Barbecue to desired doneness.
We served this with a side of yellow squash, onion and pepper side dish (very tasty)!
Heat skillet with 2 tsp. olive oil. Saute 1 onion, sliced. Add 1 red bell pepper, sliced, and continue to saute. Add yellow squash (cut lengthwise, and in half). Cover with a lid (stirring occasionally), until squash is just tender with fork. Toss with some fresh chopped cilantro! Great side dish for this meal! Muy Delicioso!