Best Zing Zang 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.

Bloody Mary Flank Steak image

Provided by Guy Fieri

Categories main-dish

Time P1DT35m

Yield 4 to 8 servings

Number Of Ingredients 13

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak

Steps:

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

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.