Grilled flank steak marinated in tequila, garlic, and lime
Complexity: easily
Servings: 6
Flank steak is an inexpensive cut of beef. It's much tougher than traditional steaks, but has a very rich flavor. When cooked properly, flank steak is quite juicy and tender. First, it needs to be marinated for at least 3 hours. A marinade made with tequila, lime juice, and spiced soy sauce works well here. This marinade significantly tenderizes the meat and imparts a unique flavor. Second, to prevent flank steak from becoming tough, don't cook it all the way through; medium is usually sufficient. Third, to ensure your beef doesn't take too long to chew, and it literally melts in your mouth, slice the finished meat across the grain. Slice grilled flank steak thinly and serve as a filling for Mexican tacos with vegetables, herbs, and cheese on corn tortillas.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Steak
- 1 cup coarsely chopped garlic (about 3 heads)
- 3/4 cup freshly squeezed lime juice (about 8 large limes)
- 1/2 cup white tequila
- 1/4 cup soy sauce
- 1 bunch coarsely chopped cilantro, leaves and stems
- 1 jalapeño, seeded and diced
- 1 serrano pod, seeded and diced
- 1 tsp ground cumin
- 1 tbsp. crushed black pepper
- 0.7-1 kg flank steak
- 12 corn tortillas, wrapped in foil
For serving
- 0.5 cup chopped cilantro
- 1 bunch of radishes, wash, trim ends, thinly slice radishes
- 1/3 cup grated queso fresco cheese
- 2 ripe avocados, pitted and thinly sliced
- 3 ripe tomatoes, cut into wedges
- Hot sauce for serving
We recommend
Cooking the dish according to the recipe:
- In a 4-quart zip-lock plastic bag, combine the garlic, lime juice, tequila, soy sauce, cilantro, pepper, cumin, and black pepper. Add the steak and marinate in the refrigerator for 2 hours. Remove from the refrigerator and marinate at room temperature for another 30-45 minutes.
- Preheat the grill to medium-high heat. Remove the steak from the marinade, reserving it. Transfer it to a small saucepan and bring to a boil. Then strain and set aside.
- Place the tortillas on the edge of the grill and turn the bag a few times to heat through while the steak cooks.
- Place the steak on the grill grate. Grill for 4 minutes, rotate 90°, and grill for another 3 minutes (to create grill marks). Flip and grill for another 3-5 minutes, depending on your desired doneness. Remove the steak from the grill, transfer it to a cutting board, and let it rest, loosely covered, for 5 minutes.
- Slice the beef against the grain and serve immediately with the marinade, garnishes, tortillas and hot sauce.
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