About the Recipe
2 pounds skirt steak
3 cloves garlic, minced
1/3 cup vegetable oil PLUS 2 more tablespoons set aside
4 tablespoons fresh lime juice
4 tablespoons tequila
1 teaspoon ground cumin
1 teaspoon salt
3 bell peppers, seeded and sliced
1 large white onion, sliced
Combine the steak, garlic, 1/3 cup oil, lime juice, tequila, cumin, and salt in a zip-top plastic bag.
Seal the bag and turn to coat the steak in the marinade. Place in the refrigerator and let marinate for 2 hours.
Drain the marinade from the meat.
Place the steak on a preheated grill or in a heavy skillet over medium-high heat. Cook, turning once, for 3-5 minutes per side.
When the steak is cooked, remove it to a cutting board and let it rest for 5 minutes.
Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables are crisp-tender.
Slice the steak across the grain into strips.
Serve the steak with the cooked peppers and onions, tortillas, and any desired toppings.