Spicebush Tequila Skirt Steak

• 4 Servings

• Prep Time/Marinate: 2 Hours

• Cook Time: 20 min

• Total Time: 2 Hours and 20 minutes

Adopted from culinary inspiration ‘Forage, Harvest, Feast’ by Marie Viljoen

An inspiring combination of dynamic flavors come together to create a perfect springtime steak

Ingredients

• 2 skirt steaks, about 1 1/4 lbs each (we recommend a local, organic option.
  If you’re local to Plymouth, visit Pure Pastures!)

• 3 tbs tequila of your choice

• 2 tbs fresh lime juice

• 1 1/4 tbs ground spicebush

• 1 1/2 tbs ancho powder (can be substituted for smoked paprika or powdered chile)

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

Instructions

1. Lay the steaks in a shallow dish. Sprinkle the tequila, lime juice, spicebush, ancho powder and salt over them.
   Turn the steaks a few times to make sure each side of the meat is covered with flavor. Marinate for a minimum
   of 2 hours.

2. Heat a large heavy skillet (or two skillets, if necessary) over high heat. Cut the long steak to fit. When the skillets are smoking, add the meat— no oil is necessary.

3. Sear the meat until each side is a dark, delicious-smelling brown— about five minutes. Then flip.

4. Add some marinade while they cook. The thickest parts of the steak should still have a little give in their centers when you take them off the heat— this will ensure that they are medium-rare in the middle.

5. Remove the steaks from skillet and lay onto a platter. Sprinkle with sugar and cover.

6. Let them rest for at least 10 minutes. Once they have rested, slice them fairly thinly. Return the meat to the juice-filled platter and top with a helping of American Burnweed Green Sauce or Chimichurri and enjoy!