Tequila and Lime Skirt Steak Tips
Puntas de Filete al Tequila y Limón
Recipe Yield
4 servings
Cooking time
10 minutes
Rate this recipe
Ingredients
- 1/4 teaspoon ground allspice
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried oregano
- 2 whole cloves stems removed and peppercorns crushed
- Pinch ground true cinnamon or canela
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 1/4 teaspoon kosher or coarse sea salt or to taste
- 1 1/2 pounds skirt steak cut into 2 to 3” x ½” strips
- 2 tablespoons vegetable oil divided
- 1 large white onion halved and slivered
- 3 xcatic, güero, banana, or jalapeño chiles stemmed, seeded and cut lengthwise into thin strips
- Splash of Gran Centenario® Plata tequila
- Juice of 1/2 lime
- Juice of 1/2 lemon
- Warm corn tortillas to serve, optional
- Sweet Lime and Chile de Árbol Guacamole or ripe avocado slices, to serve, optional
To Prepare
- In a small bowl, combine allspice, black pepper, oregano, crushed cloves, cinnamon, cumin, coriander and salt. Place sliced meat in a container and rub the seasoning all over. Set aside.
- Heat a tablespoon of oil in a large skillet or cast iron pan set over medium heat. Once it shimmers, add the onion and chile slices, and cook for 4 to 5 minutes, until softened. Scrape into a bowl and return the skillet to the heat.
- Raise heat to high, add the remaining tablespoon of oil. Once it shimmers, add the meat and sear, for 2 to 3 minutes until it starts to sweat on the surface, flip and sear for another minute. Pour in a splash of tequila, tilt to the flame, and let it catch fire being careful not to burn your hands. It will ignite for a few seconds until alcohol evaporates.
- Add the lime and lemon juice, incorporate the cooked onion and jalapeño, and stir for a minute. Remove from the heat and serve. You can tuck into tacos with ripe avocado slices or guacamole.
Comments
12comments inTequila and Lime Skirt Steak Tips
Rosalyn Palmer
Oct 25
This was very easy to make and I liked it but will make it “hotter” next time. Took out too many seeds from the jalapeño ;). My son, however, did not like the spices so he added ketchup and hot sauce and ate it off the plate – no taco. Ha! Typical kid. Thanks Pati !
Pati Jinich
Nov 02
Hahaha Rosalyn, you made me laugh, ketchup!
Monica Fontes
Oct 19
Absolutely delicious!! Served with homemade blue corn tortillas and cilantro lime rice. Muchas gracias Patti!!!
Pati Jinich
Nov 03
Mmmm que delicia!
Sherri Turner
Oct 03
I made these tacos last night! So yummy and easy. The dry spice rub was wonderful.
Thank you for sharing this recipe, Pati!
Pati Jinich
Oct 05
My pleasure Sherri, glad you liked them!
Joanna Angeles
Sep 23
Hola Pati-
I will try this skirt steak and the honey habanero rice and chicken. Love the new episodes! Please tell me what dish this is online on the cover page of Pati’s Mexican Table season 12 recipes- looks like spinach soup? Maybe it will be featured in an upcoming episode. I tried to attach a picture but couldn’t – thank you Joanna
Pati Jinich
Oct 10
Yes Joanna, it is a new recipe for Chaya Soup and it will be featured later during the new season! You are going to love it 🙂
Gloria
Sep 23
On your Yucatan episode 2, you ate a taquito that was not roled in a tortilla. What was wrapped around the the taquito?
Pati Jinich
Oct 10
That was a “taquito” made by Chef Elio, and it was a crust of Edam Cheese filled with veggies and sauce, yummy!
Eugenio Gonzalez
Sep 08
Hi Pati it sure looks like is a great recipe, I’ll try it next week, I’ll let know how it comes out, love your show
Pati Jinich
Sep 20
Hope you’ll like it as much as I do Eugenio 😉