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Grilled Tequila Garlic Lime Flank Steak Recipe

Grilled Tequila Garlic Lime Flank Steak

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on December 29, 2012

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    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!

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  • on November 17, 2011

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

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  • on October 08, 2011

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

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  • on September 07, 2011

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    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

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  • on August 11, 2011

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    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!

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  • on July 03, 2011

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    Very flavorful.

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  • on June 28, 2011

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    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!

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  • on June 26, 2011

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    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.

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  • on May 23, 2011

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

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  • on April 05, 2011

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    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

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