Chilli Lime Skirt Steak Tacos
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Category
New Recipes
Servings
4-6
Prep Time
1 hour
Cook Time
15 minutes
Ingredients
Steak & Marinade
- 1–1.5kg skirt steak
- Juice of 3 limes
- 60ml (¼ cup) tequila
- 1–2 jalapeños, finely chopped
-
2 tbsp Lane’s Chilli
Lime Rub
Tequila Chimichurri
- 1 bunch fresh parsley, finely chopped
- 4 garlic cloves, minced
- ½ red onion, finely diced
- 1 jalapeño, finely chopped
- 2 tbsp red wine vinegar
- 80ml (â…“ cup) olive oil
- 2 tbsp tequila
- Salt & pepper, to taste
Other
- 1 cup queso (or other melting cheese)
- 1 tbsp tequila (for melting cheese)
- 8–10 tortillas
Directions
Marinate the Steak – In a large dish, combine lime juice, tequila, chopped jalapeños, and Lane’s Chilli Lime Rub. Add skirt steak, coat well, cover, and refrigerate for 1 hour.
Make the Tequila Chimichurri – In a bowl, mix parsley, garlic, onion, jalapeño, red wine vinegar, olive oil, tequila, salt, and pepper. Set aside to let flavours meld.
Grill the Steak – Preheat a charcoal grill to high heat. Remove steak from marinade and sear hot and fast, 2–3 minutes per side, until internal temp reaches 125°C (medium-rare). Rest for 5–10 minutes, then slice against the grain.
Melt the Cheese – In a pan, melt queso with a splash of tequila until smooth and gooey.
Toast the Tortillas – Warm tortillas over the grill or in a dry pan until lightly charred.
Assemble the Tacos – Spread cheese onto tortillas, top with sliced steak, spoon over tequila chimichurri, and serve immediately.