2 (1-1/2 pounds each) skirt steaks
1 cup lime juice
1/2 cup tequila
4 teaspoons minced garlic
4 serrano chilies, sliced
½ cup cilantro, chopped
Combine the lime juice, tequila, garlic, chilies and cilantro in a plastic container or freezer-strength Ziploc bag. Add steak and make sure it is completely immersed in the marinade. Seal tightly and leave in refrigerator overnight.
Remove from marinade and grill, 3-5 minutes per side. Slice thinly and serve with tortillas, salsa and guacamole.