Author Notes
Mexican skirt steak with a New Mexico twist, marinated in chiles, lime and beer. Grilled, sliced and served with warm corn tortillas, lime wedges and condiments. Perfect for a summer evening on the patio. —Conna
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Ingredients
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1/2 cup
beer. Do not use a high hop beer. An everyday beer such as Coor's or Hamm's is what you want.
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1/2 cup
lime, freshly squeezed lime juice
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1-3 teaspoons
red chile powder, preferably New Mexican. Use according the the hotness and your heat tolerance.
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1/4 - 1/2 cups
New Mexican green chile, according to taste and hotness.
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1-2
skirt steaks. Just make sure you have enough marinade to cover the steak.
Directions
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NOTE on INGREDIENTS: If you can't get fresh or frozen roasted New Mexico Chiles, use canned green chile or you can use New Mexican green chile powder, available on line.
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Mix all the ingredients in a ziplock bag and let marinate for 2-hours to overnight.
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Grill the steak to desired wellness. Slice thinly across the grain.
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Serve with warm tortillas and condiments such as chopped cilantro, lime wedges, avocados and Pico de Gallo.
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