Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise

Total Time:
1 hr 25 min
20 min
45 min
20 min

4 to 6 servings

  • 2 cups fresh cilantro leaves
  • 5 cloves garlic, peeled and thinly sliced
  • 1 shallot, roughly chopped
  • 1 serrano pepper, seeded and roughly chopped
  • 2 teaspoons toasted cumin seeds
  • 1/2 cup fresh lime juice
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup tequila
  • 1 flank steak
  • 1 3/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 green bell pepper, sliced into 1/4-inch strips
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 1 yellow bell pepper, sliced into 1/4-inch strips
  • 8 flour tortillas
  • 1 recipe Guacamole, recipe follows
  • 1 recipe Chipotle Mayonnaise, recipe follows
  • In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.

  • Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes. Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes. Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.

  • Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.

  • Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.

  • 4 Hass avocados, peeled and mashed

  • 2 limes, juiced

  • 1/4 cup finely chopped red onion

  • 2 jalapeno peppers, seeded and minced

  • 3 cloves garlic, minced

  • 3/4 teaspoon salt, or to taste

  • Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.

  • Yield: about 1 1/2 cups

Chipotle Mayonnaise:
  • 1 cup mayonnaise

  • 2 cloves garlic, minced or pressed

  • 1 chipotle pepper in adobo sauce

  • 1 teaspoon lemon or lime juice

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon Mexican oregano

  • Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.

  • Yield: about 1 cup

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