Tuesday, June 29, 2010

Grilled Tequila Flank Steak

Grilled Marinated Flank Steak


  • 1 cup roughly chopped garlic (approximately 3 bulbs)
  • 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
  • 1/2 cup clear tequila
  • 1/4 cup soy sauce
  • 1 bunch roughly chopped 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


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 refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve.
Place 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 grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade.

Recipe courtesy Guy Fieri

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