Grilled Skirt Steak With Mixed Peppers

Ingredients

• ¼ cup tequila, preferably añejo
• Juice of 1 lime
• 1 teaspoon tomato paste
• 1 large clove garlic, grated
• 1 teaspoon ground cumin
• 3 tablespoons extra virgin olive oil
• 2 tablespoons minced cilantro leaves, plus sprigs for garnish
• Salt and cayenne to taste
• 1 skirt steak, about 1 to 1 1/2 pounds, well trimmed
• 3 small bell peppers, slivered
• 2 jalapeños, seeded and slivered

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    854 calories; 57 grams fat; 17 grams saturated fat; 1 gram trans fat; 31 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 58 grams protein; 184 milligrams cholesterol; 214 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 to 3 servings

Preparation

1. Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
2. Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
3. While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
4. Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
5. Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

30 minutes