Mesa Paloma Skirt Steak After the Tequila Trail

The Tequila Trail Through Jalisco left me fluent in paloma mathematics: citrus, bubbles, self-respect. This marinade borrows that algebra but substitutes prickly-pear juice for half the grapefruit — desert terroir on a cut of skirt that wants high heat and low drama.

What you'll need

• 1½ lb skirt steak, trimmed
• ⅓ cup lime juice, ⅓ cup prickly-pear juice, 2 tablespoons tequila (cooking-only hero)
• 4 garlic cloves smashed, 1 tablespoon honey, 1 tablespoon chipotle adobo
• Salt, pepper, cilantro; mesquite chips if you're grilling outside and feeling theatrical

How it comes together

1. Marinate steak 2–4 hours — don't overnight; citrus can bully.
2. Pat dry; blister on screaming grill or cast iron 3–4 minutes side for medium-rare tug.
3. Rest, slice against grain, shower cilantro. Serve with tortillas and your best Paloma, bottled honesty optional.

Carl says: If smoke clings to your shirt, you're wearing the right souvenir.