Best Tequila Steak Recipes

GRILLED TEQUILA GARLIC LIME FLANK STEAK

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

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.

TEQUILA STEAK

Steps:

• Combine the tequila, Worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. Place the steak on a plate; pour marinade over the steak. Place in refrigerator at least 8 hours or overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill steak to desired degree of doneness, 7 to 8 minutes per side for medium.

QUICK TEQUILA MARINADE FOR STEAK

Steps:

• Mix ingredients and marinade steak for 1 to 3 hours in refrigerator. Grill steak until done. Makes enough for 1 steak.

CILANTRO TEQUILA MARINATED FLANK STEAK WITH CHIPOTLE MAYO

Steps:

• In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
• Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
• Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
• Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
• For the guacamole:.
• Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
• Yield: about 1 1/2 cups.
• For the Chipotle Mayo:.
• Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
• Yield: about 1 cup.

GRILLED TEQUILA LIME STEAK

Steps:

• In blender, place marinade ingredients. Cover and blend until mixed. Pierce beef with fork several times on both sides. Pour marinade into shallow glass or plastic dish or resealable food-storage plastic bag. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over medium heat 20 to 25 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
• Cut beef across grain into thin slices. Serve with salsa.

BRAISED BEEF STEAK WITH TEQUILA, TOMATO AND ORANGE

Steps:

• Rub: Combine all the ingredients in a small bowl. Sprinkle all over the meat; reserve any leftover rub to add to the braising liquid.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over medium-high heat. Sear the meat until all sides are nicely browned, about 5 minutes per side. Transfer the meat to a platter. Pour off all but 2 tablespoons fat from the pot and add the onions. Cover and cook until the onions are soft and just beginning to color, about 10 minutes, stirring from time to time. Stir in the garlic and cook for 1 minute more.
• Pour in the tequila and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce the tequila by about half, about 5 minutes. Add the tomatoes, chipotle chiles, orange juice, lime juice, stock, bay leaves, and any leftover spice rub and bring to a boil. Add the steak, reduce the heat to a simmer, cover, and transfer to the oven. Braise until the meat is fork-tender, 1 1/ 2 to 2 hours, turning every 45 minutes.
• Transfer the pot to the stove top. Remove the meat and discard the bay leaf. Degrease the liquid, then boil until it just becomes syrupy, about 10 minutes. Season to taste with salt, pepper, and lime juice.
• Return the meat to the pot and cook for 2 to 3 minutes more to reheat. Slice or cut into chunks and serve with the garnishes.
• Cook's Notes:.
• If you replace the orange juice with fresh pineapple juice, instead of garnishing with orange slices, garnish with half-slices of fresh pineapple.
• This dish is great made a day ahead, but wait to adjust the lime juice until just before serving. Let cool and refrigerate overnight, then remove any congealed surface fat before gently rewarming the dish.

TEQUILA MARINATED STEAK

Steps:

• Combine marinade ingredients
• Add steak to marinade and turn several times
• Put in heavy duty zip bag and refrigerate 4 to 24 hours
• Preheat oven to 500 degrees and heat cast-iron skillet over high heat
• Remove meat from marinade and pat dry
• Season with kosher salt and fresh pepper
• Sear meat over high heat for 2 minutes per side
• Transfer pan to oven
• Cook 6-8 minutes flipping steak once (internal temp of 140 degrees for medium-rare)
• Let steak rest for 5 minutes before serving

TEQUILA-LIME FLANK STEAK WITH PICKLED RED ONIONS

Steps:

• 1. Prepare the onions. Then, trim the steaks of excess fat and silver skin. Score the steaks by making cuts about 1/2 inch deep and 2 inches apart, diagonally across the meat in two directions to make a diamond pattern on both sides. Rub the meat all over with garlic and pepper. Place the steaks in a large shallow glass baking dish. 2. In a bowl, whisk together the tequila, lime juice, honey, Maggi, and oil. Drizzle 2 tablespoons of the marinade on each steak, and turn the steaks to coat. Reserve the remaining marinade. Cover and refrigerate the meat about 2 hours or up to 8 hours. 3. Remove the meat from the refrigerator about 1 hour before cooking. Have ready a hot outdoor grill or heat a stovetop grill pan over medium-high heat. Pat the meat dry with paper towels, and season with salt just before grilling. Brush lightly with oil. 4. Grill the steaks on a hot greased grill over high heat or in the grill pan on medium-high heat, turning to brown the meat on both sides, 8 to 12 minutes total for medium-rare, depending on the thickness of the meat. (Adjust cook time for desired doneness.) Brush the steaks with the reserved marinade the last 3 minutes of cooking. 5. Remove the steaks to a cutting board and let stand 5 minutes. Cut across the grain into thin slices. Serve with pickled red onions scattered over the meat.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TEQUILA SKIRT STEAK

Steps:

• Whisk tequila, lime, paste, garlic1 tablespoon cilantro, cumin, 1 tablespoon EVOO, cilantro, salt and cayenne. Cut steak in half, place in marinade for 1-1/2 hours. Heat grill. Place remaining olive oil in skillet over medium heat. Add peppers and jalapenos and saute until pepper are lmip and starting to brown. Season with salt and cayenne. Dust with remaining cilantro and set aside. Grill steak 3-5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2-3 minutes. Reheat peppers, pile on a platter. Slice steak on bias in one inch strips. Arrange on peppers.

TEQUILA-LIME FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
• Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
• Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
• Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
• Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).