Pour Some Tequila on Me Fajitas

The name says it all. If you were looking for something to grill up for the 4th, I humbly suggest this. This marinade would make roadkill taste good.

Pour Some Tequila on Me Fajitas

Tequila Marinade:
1/2 cup tequila
1 teaspoon ground coriander
2 teaspoons ground cumin
2 tablespoons double concentrated tomato paste
couple pinches fresh cracked pepper
1/4 teaspoon kosher salt
1 jalapano, sliced (seeds and all)
1 lemongrass stalk, thinly sliced (the tender inner part only - you'll know b/c it's the only 'cuttable' part after peeling)
5-6 cloves of garlic, smashed and peeled
1 teaspoon dried thyme, rubbed between your fingers
3 tablespoons low sodium soy sauce
2 tablespoons olive oil
zest and juice of 2 lemons

1 1/2 pounds skirt steak
goat cheese or sharp cheddar
flour tortillas
chopped cilantro, onion, green onion, tomatoes, or any additions you like

Instructions:
Mix the marinade ingredients together and pour it and the steak into a large sealable plastic bag. Marinate for 4-5 hours, removing from the fridge 30 minutes before cooking to take the chill off. Use a pair of tongs or a fork to remove the steak from the marinade and gently set it on some paper towels flipping over once to remove any excess. Discard any garlic or lemongrass if it's still sticking to it. Season both sides lightly with salt and pepper and set aside.

Heat a grill pan over medium flame on your stove (of course you can grill them on a proper grill if you like) letting it heat through for a few minutes. Spray with nonstick spray and add the steak, distributing it as evenly as possible (with a long piece of skirt steak, I put it in a 'u' shape to utilize as much surface area as possible.) Cook for about 4 minutes the first side or until you get a nice sear. Flip to the other side and after it's been on for one minute, reduce the heat and let cook about 5-6 minutes for medium well. Remove to a plate or baking sheet and tent with foil to let rest for ten minutes before slicing.

Cut against the grain (skirt steak has those signature striations - go against the flow with your knife) and spoon into warm tortillas along with whatever toppings you like. I have to admit - I never would have thought it - but these are FANTASTIC with goat cheese. It's the tang, y'all. And I loved the flavor of the meat so, so much that's all I wanted on it.