Margarita Marinated Beef
Sometimes my inspiration for dinner comes from some really weird places. I wouldn’t exactly say that this one was so weird, but you just never know when or where inspiration will hit you.
Craig was mixing up a batch of margarita’s the other day, while I was trying to figure out what to make for dinner when it hit me. Hey, tequila and lime would taste pretty good as a marinade for beef. So off to the store I went…before he mixed a margarita for me. He groaned when I told him I still wanted one when I got home.
This is so easy to make. You could also use this for a chicken or fish marinade. Just make sure that if you use it for fish, you don’t let the fish sit in the marinade longer than an hour. The citric acid, in the limes, will “cook” the fish. But for chicken and beef, you can marinate for at least 2 hours up to overnight.
Once back from the store, I had him mix up a double margarita for me and I mixed up a pretty good size batch for the skirt steak.
Ingredients
Serves 2-4
- 1 1/2 Pounds Skirt Steak or Flap Meat
- 4-5 Cloves Chopped Garlic
- 1/2 Cup Tequila
- 1/8 Cup Lime Juice
Directions
Mix garlic, tequila, and lime juice in a non-reactive shallow dish, then add meat. Cover and refrigerate meat for at least 2 hours and up to overnight. Turn meat over, in marinade, at least half way through marination time so that both sides get a chance to get thoroughly coated in marinade.
Heat grill to medium-high (if using gas…or put directly over hot coals for charcoal). Grill steak for 6-8 minutes total, for medium rare. Remove steak(s) to cutting board and cover loosely with foil. Let sit for 15 minutes before slicing on the diagonal.
Serve with corn or flour tortillas, lettuce, onions, tomatoes, corn, cheese and sour cream.
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July 15, 2009 • 2 comments