Recipe Background
A shot of tequila helps Tipsy Cowboy Steak Tips become the best steak taco dish ever! Spicy peppers and perfectly spiced beef make a great Tex-Mex meal that makes your taste buds feel terrific! A touch of lemon and lime and the magic becomes real, especially with how quickly everything comes together! Tipsy Cowboy Steak Tips might not make you feel tipsy, but you'll be glowing with happiness after a few bites!
A shot of tequila helps Tipsy Cowboy Steak Tips become the best steak taco dish ever! Spicy peppers and perfectly spiced beef make a great Tex-Mex meal that makes your taste buds feel terrific! A touch of lemon and lime and the magic becomes real, especially with how quickly everything comes together! Tipsy Cowboy Steak Tips might not make you feel tipsy, but you'll be glowing with happiness after a few bites!
Ingredients
- 1/4 teaspoon ground allspice
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried oregano
- 2 whole cloves stems removed and peppercorns crushed
- cinnamon to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1 1/2 teaspoons kosher or coarse sea salt
- 1 1/2 pounds skirt steak cut into 1/2-inch-wide and 2-inch-long strips
- 2 tablespoons vegetable oil divided
- 1 large white onion halved and slivered
- 3 jalapeños stemmed and seeded, cut lengthwise into thin strips
- 1/4 ounce silver tequila
- 1/2 lime juiced
- 1/2 lemon juiced
- corn tortillas optional, to taste, warm, for serving
- guacamole optional, to taste, for serving
Directions
- In a small bowl, add the allspice, the black pepper, the oregano, the crushed cloves, the cinnamon, the cumin, the coriander, and the salt and stir to combine.
- In a rimmed container, add the steak strips.
- Add the seasoning mixture and rub it all over the steak strips.
- In a large cast-iron skillet over medium heat, add 1 tablespoon of the vegetable oil and heat until it shimmers.
- Add the onion slivers and the jalapeños to the hot oil and cook, while stirring, until softened, about 4-5 minutes.
- Transfer the onion mixture to a bowl.
- In the same skillet over high heat, add the remaining oil.
- Add the steak strips to the hot oil and cook until the strips are seared on one side and the meat starts to sweat, about 2-3 minutes.
- Flip the steak strips and sear until lightly browned on the bottom and they reach a minimum internal temperature of 135 degrees F for medium-rare, about 1 minute.
- If using a gas range, carefully add the tequila to the skillet, then carefully tilt the skillet slightly so the tequila just touches the flames of the stovetop to ignite the tequila. Cook the steak mixture until the alcohol evaporates, about 30 seconds-1 minute.
- If using an electric range, transfer the steak strips to a plate, then carefully add the tequila to the skillet and bring it to a boil for at least 10 minutes. Add the steak strips back to the skillet once the tequila has reduced.
- Add the lime juice, the lemon juice, and the onion mixture to the steak mixture and cook, while stirring, until the combined, about 1 minute.
- Serve the steak mixture with the tortillas and the guacamole.
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