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The New York Times Wine Club
Grilled Skirt Steak with Mixed Peppers
The New York Times Wine Club Grilled Skirt Steak with Mixed Peppers

Grilled Skirt Steak with Mixed Peppers

Skirt steak, the cut of choice for fajitas, is a less expensive steak that offers delicious, tender slices when properly prepared.
Serve with:
2 servings
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 1½ pounds, well trimmed
3 small bell peppers, silvered
2 jalapeños, seeded and slivered
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 1½ 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.

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