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

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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!

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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!

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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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This recipe is absolutely wonderful! The marinade is great and makes for the most flavorful flank steak I've eaten. I highly recommend crosshatching the steak to let more of the marinade into the meat. While I haven't made the guacamole (avocados were out of season when I first made it and I've since then continued the trend of not making it as I think the dish is excellent without it, the chipotle mayo is awesome. Just beware, a little chipotle goes a long way as far as heat level goes. One of my roommates actually used the leftover chipotle mayo on his lunch meat sandwiches to take to work as it's a pretty versatile sauce. All in all a fantastic meal and easy to prepare!

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This was very good.
I only made the steak with the marinade and veggies.
I marinated the steak for longer than 45 minutes and added mushroom and Westchester souce to the veggies.

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This combination of flavors is exquisite! Between the chipotle mayonaise, the gauacamole and the tequila marinade (never thought to use tequila, but it's great, you get a perfect balance between heat and flavor. (Sometimes I find that heat overwhelms flavor, but that is absolutely not the case here.

The preparation is perfectly straight-forward, and if you use all the pretty colors of bell peppers, you can't help but have an outstanding presentation.