Oh. Em. Gee. I have to admit that this was insanely good. Served with sour cream, some chipotle lime coleslaw, habernero shredded cheese, and coriander cilantro chutney, in small and low carb tortillas.  

It marinated for about 5 hours and was quickly grilled on the bbq. It was super tender and packed with flavour. Even a touch of heat without it screaming at you. 

I got the thumbs up from the Hubby, too! Frankly, I could easily eat them again tomorrow. If there was any leftover. Which there aren’t. And for those who care, its a low carb recipe as tequila has zero carbs. 😉


Tequila, Garlic, Lime Steaks


  • 2 large skirt steaks

Marinade Ingredients

  • 1/3 cup garlic paste
  • 3/4 cup freshly squeezed lime juice
  • 1/2 cup clear tequila
  • 1/4 cup soy sauce
  • 1 teaspoon ground corriander
  • 2 jalapeno peppers seeded and diced
  • 1 teaspoon cumin powder
  • 1 tablespoon freshly cracked black pepper


  • Using a meat tenderizer, pound the skirt steaks until flattened.
  • Combine the marinade ingredients in a large ziploc bag.
  • Place the steaks in the bag and let marinate for a minimum of 2 hours, in the fridge.
  • Remove from the fridge, and let come to room temperature.
  • BBQ on a hot grill to desired doneness (about 3-4 minutes a side gives a medium rare)


Adapted from FoodTV
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