Margarita Skirt Steak

Ingredients

• 1.36 kg (3 pounds)skirt steak
• 3 mediumgarlic cloves, peeled
• 40 g (1/4 cup)shallots, coarsely chopped
• 2 teaspoonskosher salt
• 120 ml (1/2 cup)fresh lime juice
• 45 ml (3 tablespoons)fresh lemon juice
• 120 ml (1/2 cup)orange liqueur, such as Triple Sec or Grand Marnier
• 240 ml (1 cup)tequila
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Trim the steak

   Remove any large pieces of sinew or fat from the meat. Put the steaks into one or two 3.8-litre (1-gallon) zip-lock bags; the original method uses three 450 g (1-pound) steaks divided between two bags.

2. 2

   Add marinade ingredients

   Put the garlic, shallots, salt, lime juice, lemon juice, orange liqueur and tequila into a blender.

3. 3

   Blend until smooth

   Blend the mixture until it is completely liquid.

4. 4

   Marinate the steak

   Pour the mixture over the beef, seal the bag or bags and refrigerate for at least 4 hours and no more than 12 hours.

5. 5

   Drain and dry

   When ready to cook, drain the beef and pat it dry. Discard the marinade.

6. 6

   Heat the grill

   Heat an outdoor grill to high. A ridged grill pan can be used indoors, though it may produce a lot of smoke.

7. 7

   Grill the steak

   Oil both sides of the meat and put it on the hot grill. Cook for 4 minutes per side for medium-rare, or longer for medium or well done; leave it undisturbed until it is time to turn.

8. 8

   Rest the meat

   Take the steak off the grill and rest it for 5 minutes, partly covered with foil.

9. 9

   Slice across grain

   Transfer the steak to a chopping board and use a sharp slicing knife to cut thin, even slices at a slight angle against the grain.

What is Margarita skirt steak?

This is skirt steak given a citrus-and-tequila marinade inspired by the flavours of a margarita. The recipe is Mexican in style, pairing lime and tequila with orange liqueur and fresh beef.

The marinade brings a bright, punchy flavour, while the quick, high-heat grill suits this relatively thin cut. Slicing across the grain helps make each piece easier to bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 582 calories, 55g protein, 4g carbs, 37g fat.

The steak supplies most of the protein and fat, while the small amount of carbohydrate comes mainly from the citrus juices and orange liqueur. Pair a portion with vegetables and a measured serving of rice or beans for a more balanced plate.

Why skirt steak works

Cut: Skirt steak has a pronounced grain and plenty of beefy flavour. Its thin shape makes it practical for fast grilling, but it can become chewy if overcooked or sliced with the grain.

Trim: Remove only large pieces of sinew or fat, as directed. Keeping the steak in larger pieces makes it easier to grill and slice after resting.

The citrus marinade

Citrus: Lime and lemon juice give the marinade its sharp, fresh edge, while garlic and shallot add savoury depth. Orange liqueur and tequila round out the margarita-inspired combination.

Timing: Marinate for at least 4 hours and no more than 12 hours. The recipe relies on this window to flavour the meat without leaving it in the acidic mixture too long.

Get ready for the grill

Dry surface: Drain the steak and pat it dry before grilling. This helps the meat grill rather than steam in excess liquid.

Hot grill: Heat the outdoor grill to high before adding the beef. If using a ridged grill pan indoors, expect smoke and make sure the cooking area is well ventilated.

Judging doneness

Timing: Grill for 4 minutes per side for medium-rare, as the recipe specifies. Cook it longer for medium or well done, keeping in mind that the exact time can vary with steak thickness and grill heat.

Resting: Leave the cooked steak partly covered with foil for 5 minutes before slicing. This gives you time to prepare the board and knife while the meat rests.

Slice and serve

Against the grain: Look for the direction of the long muscle fibres and cut across them, at a slight angle. Aim for thin, even slices so the steak is easier to eat.

On the plate: Serve the steak with rice, beans or warm tortillas, and add a fresh vegetable side to balance the rich beef. Keep any extra citrus or salsa separate so diners can add it to taste.

Recipe notes & tips

• Divide the steaks between bags so the marinade can coat them evenly.
• Keep the marinating beef refrigerated throughout the full marinating time.
• Drain and pat the steak dry before it reaches the grill.
• Leave the meat alone while it grills, turning it only when the first side is ready.
• Rest the steak for 5 minutes before slicing.
• Cut thinly across the grain for a more tender bite.

Variations

• More garlic: Add extra garlic to the blender for a stronger savoury note.
• Citrus balance: Adjust the lime and lemon proportions while keeping the total marinade ingredients as written.
• Grill pan: Cook the steak in a ridged grill pan indoors, allowing for smoke.
• Taco filling: Slice the rested steak thinly and serve it in warm tortillas.
• Salsa topping: Add a fresh salsa at the table for a cool, bright contrast.

Common mistakes to avoid

• Marinating too long: Keep the steak in the citrus mixture for no more than 12 hours.
• Grilling wet meat: Drain and pat the steak dry before cooking.
• Moving it too soon: Leave the steak undisturbed until it is time to turn.
• Guessing the timing: Use 4 minutes per side for medium-rare and cook longer for a more done finish.
• Skipping the rest: Let the meat sit for 5 minutes, partly covered with foil.
• Slicing with the grain: Cut across the visible muscle fibres for easier-to-eat slices.

How to store

Refrigerate leftover steak in an airtight container and use within 3 to 4 days. Reheat gently in a covered pan or microwave until hot, taking care not to cook it for longer than needed.

Frequently asked questions