GRILLED TEQUILA-GARLIC-LIME FLANK STEAK
"Flank steak has a large surface area, which means you get more of a Maillard reaction -- that?s a fancy term for browning -- and more flavor," says Guy.
Provided by Guy Fieri
Time 45m
Yield 6 servings
Number Of Ingredients 10
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.
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 GARLIC FLANK STEAK
From Cooking Light Cookbook, 1989. I love to try all kinds of flank steak marinades and preparations. This one has tequila and cilantro too. 24 hr. marination.
Provided by Oolala
Categories Lime
Time P1DT2m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim steak and place in a large, shallow dish for marinating inches.
- Combine the lime juice and next 4 ingredients; pour over the steak and cover and marinate in the refrigerator for 24 hours, turning occasionally.
- Remove the steak from the marinade and discard the marinade.
- Grill about 7 minutes per side until done to your taste.
- Slice steak across the grain into 1/4 inch slices.
- Serve immediately.
Nutrition Facts : Calories 193.8, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 62.3, Carbohydrate 1.8, Fiber 0.3, Sugar 0.2, Protein 24.3
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