Grilled Tequila Garlic Lime Flank Steak

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect for steak tacos or as a main course on it's own with a side of beans/rice and avacado salad. The marinade is amazing on chicken too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not a hit at my place. I wouldn't use this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe but Guy needs to brush up on his math! Turn 90 degrees, not 180 for a crisscross pattern!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my father and son and got loads of praises for the flavor and meat texture. Will use this many more times I am sure.Thanks Guy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic flavors! I did limit the garlic to 3/4 cups; so the other ingredients could come forward. Fabulous recipe; can't wait to have a party to serve this! Very easy to prepare ahead for a large group and then throw on the grill when ready to eat. Love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very flavorful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This turned out really well for me, and I would have never thought to use radishes as per this recipe.

Next time I will do the following differently:
- when the steak is removed from the refrigerator and allowed to come to room temperature, I will separate the marinade and boil at that time.
- I strained it though cheesecloth lain in a strainer
- I then reduced it while the steak was resting, but it took quite some time...
Had I boiled and strained the marinade earlier, I would have started the reduction much earlier and the timing would have been better. (It thickened up nicely, but it took time, and constant stirring at relatively high heat.
Also, sliced avacados would have been too foreign for our kids, but they enjoy guacamole, so that is how I served the avacados, but frankly quite perked-up with garlic. It was great, but fresh plain avacados (no garlic would have better offset the aeromatic meat.
Thank-you Guy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Question--- Should the flank be pierced all over with a fork, so the marinade can infuse and further tenderize the meat, or is it tender enough, as is? Sometimes I am very unlucky w/ this cut of meat and it can be very chewy/tough.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Simple to make. I tried flour and corn tortillas and liked the flour better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has to be the BEST flank steak ever!! I made it as more of a finger food and it dissapeared faster than I could put it on the plate! AMAZING