Beef

Chilli Lime Skirt Steak Tacos

Chilli Lime Skirt Steak Tacos

Chilli Lime Skirt Steak Tacos

Servings

4-6

Prep Time

1 hours

Cook Time

15 minutes

Category

New Recipes

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 (⅓ 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

    1. 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.

    2. 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.

    3. 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.

    4. Melt the Cheese – In a pan, melt queso with a splash of tequila until smooth and gooey.

    5. Toast the Tortillas – Warm tortillas over the grill or in a dry pan until lightly charred.

    6. Assemble the Tacos – Spread cheese onto tortillas, top with sliced steak, spoon over tequila chimichurri, and serve immediately.