Marinade

• 1/3 cup vegetable oil
• 
  1 tsp salt
• 
  1 tsp cumin
• 4 Tbl tequila
• 4 Tbl lime juice
• 
  3-4 cloves (smashed or grated)

Fajitas

• 
  1 Tbl butter
• 
  1 red pepper
• 
  2 lbs skirt steak
• 
  1 medium yellow onion
• 
  1 yellow pepper
• 
  2-3 Tbl olive oil
• 
  to taste

To Serve

• Guacamole
• 8-10 tortillas
• Sour cream
• 1/2 Lb Shredded cheese

Preparation

1. 1

   Combine and mix all marinade ingredients ({garlic cloves}, {oil}, {tequila}, {salt}, {lime juice}, {cumin}) in a bowl or large bag

2. 2

   Marinade {skirt steak} in sealed bag or bowl for at least 6 hours

3. 3

   Slice {yellow pepper}, {red pepper}, and {yellow onion} into strips. Lightly coat them with {olive oil for vegetables} and season them with {salt and pepper for vegetables}

4. 4

   Remove marinated steak from the fridge 20-40 minutes before cooking

Cook

1. 5

   Using the cast iron skillet sauté {yellow pepper}, {red pepper}, and {yellow onion} on medium high heat in olive oil until browned for 7-10 minutes depending on how charred you like them. Once onions are golden brown the vegetables are finished

2. 6

   Using high heat, sear {skirt steak} on one side for about 3 minutes and pour a few tablespoons of marinade over the beef

3. 7

   Flip the steak and sear the other side. Using a spoon carefully scoop any marinade in the pan over the steak. Continue to cook until the internal temperature reaches at least 125°F for medium rare. Adjust the cook time for your preferred level of doneness

4. 8

   Right before you remove the steak place a small pat of {butter} on top and melt to evenly coat the top. Then sprinkle with a pinch of salt to taste

5. 9

   Serve with {tortillas}, {sour cream}, {guacamole}, {shredded cheese}, or any toppings you prefer