Recipe courtesy of Guy Fieri
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3 hr 15 min
25 min
6 servings
3 hr 15 min
25 min
6 servings




Watch how to make this recipe.

Combine the garlic, lime juice, tequila, soy sauce,

cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag.

Add the steak and let marinate in the refrigerator for 2 hours. Remove from the

refrigerator, and let marinate at room temperature another 30 to 45 minutes.


Prepare a grill to medium-high heat. Remove the steak from

the marinade, reserving the marinade. Put the marinade in small saucepot and

bring to a boil. Then strain and reserve.


Put the tortillas on the corner of the grill and flip the

package a few times to heat through while the steak is cooking


Place the steak on the grill. Cook for 4 minutes, turn 180

degrees, and cook for 3 minutes more (to create cross grill marks). Flip over

and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove

from the grill to a cutting board and let rest, lightly covered, for 5 minutes.


Slice against the grain, and serve immediately with the

reserved marinade, garnishes, tortillas and hot sauce.

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