For Marinade

• 2 cups tequila (reposado style suggested)
• ½ cup orange juice
• 1-1½ tbsp soy sauce
• 2 tbsp honey
• ½ cup extra virgin olive oil
• 2 tbsp black pepper
• 2 tbsp kosher salt
• ½ medium onion, sliced
• 1 bunch cilantro, chopped
• 3 garlic cloves, sliced
• 1 lemon, sliced & squeezed
• 1 lime, sliced & squeezed
• 1 orange, sliced & squeezed

For Steak

• 2 lbs skirt steak
• olive oil to brush steak
• salt & pepper

Marinate Steak

1. Whisk together tequila, orange juice, soy sauce, honey, olive oil, salt and pepper. Add lemon, lime and orange slices, squeezing in your hand as you add to the bowl. Add cilantro
2. Trim skirt steak of excess fat or silver skin if necessary. Pour marinade over top, cover and refrigerate overnight

Grill & Slice

1. Clean grill and preheat to high
2. Remove steak from marinade and brush with olive oil then season with salt & pepper
3. Grill 2-3 minutes per side (Brian places a few slices of the oranges from the marinade atop the first side while grilling, for extra flavor)
4. Remove and let rest 2-3 minutes before slicing
5. Slice into thin pieces against the grain of the meat. Brian suggests to serve with his Crushed & Loaded Potatoes on the side, and a hot sauce of choice