Ingredients
- 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
Directions
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.
Guacamole:
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
Photo: Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise Recipe
















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By snlmccandless_10
Otis Orchards, WA
on November 23, 2012
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Wonderful dish, with many levels of flavor. We would recommend minor changes to the guacamole, i.e. add cilantro and a tsp of cumin. Since we had the time, we added vegetable stock to the marinade and allowed to marinate over night. We love Emeril and want him back!!! We have made this dish so many times, and it's always a hit no matter where we make it!! BAM!
By eskimo11
on April 04, 2012
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My wife and I have made this recipe several times and it is the most amazing explosion of flavors every time! Each component can be used in other dishes. The chipotle mayonaise is a must to add some heat to the rest. We add a little butter to the pan when toasting the tortillas. Emeril continues to amaze us!
By csahl_11948229
Dallas, 83
on May 31, 2010
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My first time to cook flank steak and this turned out wonderfully. I didn't bother with the mayonnaise, but everything else fit together beautifully. Even the peppers were to die for with just the simple saute in olive oil. This is a definite make again recipe.
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