Best Grilled Tequila Garlic Lime Flank Steak Recipes

Grilled Tequila Garlic Lime Flank Steak image

Provided by Guy Fieri

Time 3h15m

Yield 6 servings

Number Of Ingredients 17

1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce, for serving

Steps:

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

Grilled Tequila-Garlic-Lime Flank Steak image

Provided by Guy Fieri

Time 45m

Yield 6 servings

Number Of Ingredients 10

1 cup roughly chopped garlic (about 3 heads)
3/4 cup fresh lime juice (from about 8 large limes)
1/2 cup silver tequila
1/4 cup soy sauce
1 bunch fresh cilantro, leaves and stems roughly chopped
1 jalapeno pepper, seeded and diced
1 serrano chile pepper, seeded and diced
1 tablespoon freshly cracked black pepper
1 teaspoon ground cumin
1 1/2 to 2 pounds flank steak

Steps:

Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
Slice the steak against the grain and serve immediately with the reserved marinade.