Skirt steak is one of those ugly ducklings that transforms into a beautiful swan – in a manner of speaking — on the grill. In it’s raw form, it looks stringy and full of fat. But when grilled, that fat melts into the meat, making it juicy and tender.
The most important tip to making a tender skirt steak is cutting it properly. Cut it into strips from the short end, and you’ll end up serving your guests a very tough and chewy dinner. Instead, try cutting the steak into several separate pieces horizontally first; and then rotate the pieces 90 degrees until they’re on their side, and cut into several thin strips.
To add some kick to your skirt steak, we’ve given you a couple of cool tools – a marinade infused with tequila and citrus that you’ll employ before cooking, and a delightful South American chimichurri sauce to add a bright herb-packed punch at the end. Aside from the time it takes to marinate the meat, Tequila Lime Skirt Steak Quesadillas take less than half an hour to go from grill to the table. Sabroso!
Skirt steak is a flavorful and economic cut of meat that's often used in quesadillas. This version gets a flavor punch from zesty chimichurri, a South American sauce.
- ½ cup tequila
- ½ cup lime juice (5-6 limes)
- ½ cup orange juice
- 1 tablespoon chipotle chile powder
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, sliced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound skirt steak, trimmed of excess fat
- ½ cup fresh parsley stems removed
- ½ cup fresh cilantro, stems removed
- 2 tablespoons fresh oregano
- 2 teaspoons crushed red pepper
- 1 tablespoon minced garlic
- 2 tablespoons sherry vinegar
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- Spray oil
- 4 8-inch flour tortillas
- 8 ounces Mexican melting cheese or Monterey Jack, shredded
- ½ small red onion, sliced thin
- Combine the tequila, lime juice, orange juice, chile powder, Worcestershire sauce, 3 cloves of garlic, salt and pepper in a bowl. Whisk to combine. Add the skirt steak and marinate in the refrigerator for 3-4 hours.
- Make the chimichurri by combining the parsley, cilantro, oregano, red pepper flakes and garlic in the bowl of a food processor. Process until the mixture is finely chopped. Add the sherry vinegar and with the processor running, slowly stream in the olive oil. Add salt and pepper to taste.
- Preheat the grill to medium high. Remove the steak from the marinade, discard the marinade and let the steak come to room temperature.
- Spray the steak with oil and grill the first side for 3-4 minutes. Flip and grill another 3-4 minutes until the steak is medium rare (135°F internal temperature). Remove and allow to rest under a foil tent for 10 minutes. Slice the steak thinly across the grain.
- Heat a large skillet on medium heat on the stove. Fill half a tortilla with steak, chimichurri, shredded cheese and raw onion. Fold the tortilla into a quesadilla. Add it to the pan and allow both sides to brown and the cheese to melt. Slice and serve.
Don't let the long prep time worry you. Most of that time involves marinating the meat.