• 1 and ½ pounds of skirt steak
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons Tamari gluten free soy sauce
• 2 Tablespoons worcestershire sauce (night shade)
• 2 Tablespoons apple cider vinegar
• 2 teaspoons minced garlic
• 1/2 teaspoon of cumin
• 1 teaspoon salt
• 10 cracks of black pepper
• 2 tablespoons olive oil
• 1 Tablespoon of tequila

Instructions

• Combine everything but steak and whisk.
• Add steak and marinade in a ziploc bag and seal.
• Marinate 30 minutes up to 2 hours.
• Transfer steak to a preheated cast iron pan over medium-high heat.
• Cook for 4 to 6 minutes per side until your desired temperature. Skirt steak is best served medium rare. The longer it cooks, the tougher it will become. I suggest medium rare at 135 degrees. Pro tip: pull it at 130 as it will cook as it rests.
• Rest for 10 minutes before slicing and serving. Slice it thin, against the grain for the most tender meat.

• Medium-Rare: 130 – 135 degrees F.
• Medium: 135 – 145 degrees F.
• Medium-Well plus: pick a different cut of steak

You can serve it as you would any steak but it also makes the most amazing tacos! I top them with vegetable escabeche.