Recipe provided by Sandra Dombek
1 lb skirt steak, thinly sliced into strips
4 oz vodka, divided
2 tsp prepared horseradish
½ cup tomato juice
1 tsp celery salt
black pepper, to taste
2 tbsp olive oil
1 large onion, finely chopped, divided
1 tsp smoked paprika
1 garlic clove, minced
¼ cup Worcestershire sauce
1 cup Demitri’s Classic Recipe
2 tsp steak sauce
2 oz pickle juice
8 flour tortillas, prepared according to package directions
1 tomato, finely chopped
1 avocado, sliced
cilantro, chopped for topping
In a large resealable plastic bag add skirt steak strips, 2 oz vodka, horseradish, and tomato juice. Place in refrigerator and marinate overnight. Drain marinade and pat steak dry with paper towels. Season steak with celery salt and pepper.
Heat oil in a medium size skillet over medium heat. Add ½ of the chopped onions and smoked paprika, cook for 1 minute. Add steak strips and cook for 2 minutes. Add garlic and cook for 30 seconds. Add Worcestershire and remaining vodka, scraping up any brown bits on the bottom of the skillet with a wooden spoon. Increase heat to medium high and reduce liquid until nearly dry.
Add bloody Mary seasoning, steak sauce and pickle juice. Cook for 2 minutes.
Divide steak mixture into prepared tortillas. Top with remaining onion, tomatoes, avocado and cilantro.