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.
Recipe courtesy of Guy Fieri, 2008