Tequila Lime Skirt Steak with Salsa Verde Veggies

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You will love every bite of this chile- and tequila- marinated steak. If you’re short on time, choose our ready-to-grill Tequila Lime Top Sirloin Steak from your Market Meat Department and skip ahead to make the veggies.

Serves: 4
Difficulty: medium
Prep time: 30 min
Inactive time: 4-12 hr
Cook time: 30 min Special tools: food processor or blender


Tequila Lime Skirt Steak
1 lb skirt, flank or top sirloin steak
1 jalapeño, stem and seeds removed
1/2 bunch cilantro
1 T garlic
1 t chile flakes
1/2 T ground cumin
1 t ground coriander
1 t dried oregano
1/3 c lime juice
1/2 c olive oil
1 T kosher salt
1 t ground black pepper
2 T tequila *
3 T Wet Wizard Los Roast Verde Sauce

romaine or iceberg lettuce, chopped
Crema Mexicana (Specialty Cheese) or sour cream, as desired *
hot sauce, as desired
cilantro, for garnish
4-6 radishes, sliced thinly
1 avocado, pitted and sliced
12 grape tomatoes, halved

Salsa Verde Vegetables
1 ea red and orange bell pepper, cut into large ‘planks’
1 sm red onion, peeled and wedged into eighths
2 T + 2 T olive oil
pinch salt and pepper
1 ear corn, in husk
2 T lime juice
1/2 c Wet Wizard Los Roast Verde Sauce


Tequila Lime Skirt Steak
Place steak in resealable plastic bag or non-reactive container with lid. In a processor or blender, combine all other ingredients, then add to steak; chill 4 hours or overnight. Preheat grill. Grill steak to desired doneness, approx. 3 minutes per side for medium. Let rest 5 min, then slice thinly across the grain. Serve over lettuce with Salsa Verde Vegetables, Crema Mexicana mixed with a bit of hot sauce and cilantro, radishes, avocado, tomatoes and cilantro.

Salsa Verde Vegetables
Toss cut bell peppers and onion in 2 T olive oil and a pinch of salt and pepper. Grill over medium heat until lightly marked on both sides, 1 min per side. Grill corn in husk until blackened on all sides, approx. 8 min. Cool and remove husk carefully, then mark corn on hot grill. Cut corn from cob. Combine 2 T olive oil, lime juice, verde sauce and a pinch salt and pepper; taste and adjust, as desired. Slice peppers, toss vegetables in dressing and serve.

* To make this recipe paleo, omit crema and tequila.