Grilled Tequila Garlic Lime Flank Steak Recipes

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GRILLED TEQUILA-GARLIC-LIME FLANK STEAK



Grilled Tequila-Garlic-Lime Flank Steak image

"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

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.

GRILLED TEQUILA GARLIC LIME FLANK STEAK



Grilled Tequila Garlic Lime Flank Steak image

Provided by Guy Fieri

Categories     main-dish

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 GARLIC FLANK STEAK



Grilled Garlic Flank Steak image

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

1 (1 1/2 lb) flank steaks
1/4 cup lime juice
1/4 cup tequila
1/4 cup fresh cilantro, minced
3 garlic cloves, minced
2 teaspoons black pepper, coarsely ground
cooking spray

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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