Chilli Lime Skirt Steak Tacos

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.