Ingredients

The following ingredients have 6 Servings
  • 2lbs skirt steak, cut into 6-inch pieces
  • 1 cup HERDEZ®
  • 1/4 cup blackberry preserves
  • 1/4 cup tequila
  • 1/4 balsamic vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon chopped fresh rosemary
  • 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 1 large spanish onion, thinly sliced
  • Warmed tortillas, guacamole and salsa to serve

Instruction

  • In a medium bowl, combine the HERDEZ® Roasted Pasilla Chile cooking sauce, the blackberry preserves, the tequila, the balsamic vinegar, the vegetable oil, the rosemary and the salt and pepper. Whisk everything together until smooth.
  • Add the skirt steaks to the marinade and toss to coat. Transfer the steaks with the marinade to a re-selable plastic bag and seal. Refrigerate for 8 to 24 hours to tenderize and develop the flavors.
  • When ready to cook, drain the marinade from the beef and preheat a cast iron over high heat until almost smoking. (You can also use a charcoal grill if you so desire!)
  • You don't need to oil the cast iron, as the steaks are coated in the marinade, which has oil.
  • Grill the steaks over medium-high heat, cooking for 4 to 5 minutes on each side or until a thermometer reads 130°F. You might have to do this in batches, depending on the size of your cast iron skillet.
  • Transfer the cooked steaks to a cutting board to rest.
  • While the steaks are resting, add some olive oil to the skillet if needed and cook the onion and peppers, stirring occasionally, until softened (8 to 10 minutes). Season with salt and pepper.
  • Take skillet off the heat.
  • Thinly slice the steak diagonally, against the grain, and transfer them back (with juices) to the cast iron skillet.
  • Serve hot with some warmed tortillas, guacamole, salsa and other toppings of your choice!