• 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 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.

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