We were happy to partner with Juli at Tangled with Taste for this delicious, and easy Margarita Steak Kabobs recipe!
Perfectly cooked tender steak kabobs topped with a creamy and delicious margarita sauce with bright hints of citrus and the deeper flavors of poblano peppers!
Y’all there are a few things in life that are totally and completely my love language!
- Good Meat
- Fancy Drinks
- Quality Time
- Dangly Earrings
Yep, you now the recipe to my heart. Hahaha!
COOKING WITH ALCOHOL
Now you are probably wondering why in the world I just told you my 5 love languages. Haha! It was so you could understand why this dish is so incredibly perfect!
A classic Margarita contains:
- Lime Juice
- Orange Liquor
- Simple Syrup
I don’t drink alcohol, but I love the depth of flavor it lends when cooking with it. However, if you’d prefer not to include the alcohol when making this recipe, you can skip that step and it’ll still taste delightful.
In this recipe we are substituting the orange liquor for orange zest and omitting the simple syrup. Otherwise, you’ll have a margarita on your plate! But even better…
There is something glorious about cooking with a quality cut of meat! You don’t need to do anything fancy, you don’t need dozens of ingredients, etc… If it’s high quality meat, it will amaze all by itself. Which is why the only seasoning we use on the meat in this recipe is salt and pepper.
In my French Ribeye post I told you about this company I’ve recently been introduced to called Moink and y’all I think I found true love! Moink is a fully customizable meat, poultry and fish subscription box service that provides pasture raised meats and wild caught fish delivered to your front door. I love knowing that I’m supporting sustainable family farmers and that there are no colors, solutions, nitrates/nitrites or added sugars.
Moink’s beef kabob meat was what I used to make these Margarita Steak Kabobs! Y’all should definitely check them out because they are totally worth the extra couple dollars: all Moink meat is antibiotic, steroid, and GMO-free…. and you can taste it!
MARGARITA STEAK KABOBS
There is no wrong way to serve these kabobs. Personally I like to pour the sauce on a plate, then top it with fresh corn, the steak kabobs, avocado, and a green salad.
Other great options include:
- Fried Potatoes
So now that I’ve taught you how to make the best meal ever: at this point if you want me to love you forever all you need is some dangly earrings.
(I know you’re thinking “and a hug”. But nope, if you’ve made these steak kabobs then I’ve probably already jumped on you and hugged you like 4.5 times… you’re welcome!)
RECIPE VIDEO TUTORIAL
Here is a quick video tutorial showing how to make these margarita steak kabobs:
MARGARITA STEAK KABOBS
- 2 TBS Olive Oil
- 2 TBS Butter
- 1 lb Steak/ 1 package MOINK beef kabob meat
- Salt and Pepper
- 1/2 yellow onion, diced
- 1 Poblano Pepper, deseeded and diced
- 1 tsp Cumin
- 1/4 cup Tequila
- 1/4 cup Lime Juice
- 1.5 cups Water
- 2 Chicken Buillon Cubes
- 1 tsp Orange zest (can substitute Lemon zest)
- 1/2 cup Cream
- Place meat on Kabob sticks and season with salt and pepper.
- Over high heat add oil and butter to a pan that is already preheated.
- Once the butter has melted, wait approximately 30 more seconds, then add the seasoned Kabobs to the pan.
- Let sit over high heat for approximately 3 minutes, then rotate, and cook each remaining side for about 60-90 seconds a piece.
- You DO NOT want to meat to overcook. Brown all sides, then remove the meat from the pan.
- In the now vacated pan, add onions and poblano pepper.
- Lightly season with salt and pepper, then add the cumin.
- Turn heat down to medium. Cook until wilted but not browned.
- Remove the pan from the heat and Add the tequila, swirl it around the bottom of the pan then return the pan to the stovetop.
- Turn heat back up to high (if working on a gas stove or over flames, be very careful and keep away from flame).
- Add the lime juice and let the tequila and lime juice reduce until the bottom of the pan is almost dry.
- Now add the water and bullion. Let the mixture cook down/reduce to half.
- Add the Orange zest and the cream. Turn heat down to med-low-low.
- Let mixture simmer for 4 minutes.
- Drizzle steak kabobs with sauce or serve them in a pool of the margarita sauce (the more the better!).