Grilled Tequila Garlic Lime Flank Steak

Total Time:
3 hr 15 min
25 min
2 hr 35 min
15 min

6 servings

  • 1 cup roughly chopped garlic (about 3 bulbs)
  • 3/4 cup freshly squeezed lime juice (about 8 large limes)
  • 1/2 cup clear tequila
  • 1/4 cup soy sauce
  • 1 bunch roughly chopped fresh cilantro, leaves and stems
  • 1 jalapeno pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1 teaspoon cumin powder
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 to 2 pounds flank steak
  • 12 corn tortillas, wrapped in foil
  • Garnishes:
  • 1/2 cup chopped fresh cilantro
  • 1 bunch radishes, cleaned, ends cut and sliced
  • 1/3 cup grated queso fresco cheese
  • 2 ripe avocados, seeded and sliced
  • 3 vine ripened tomatoes, sliced in wedges
  • Hot sauce, for serving

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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    39 Reviews
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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!
    Not a hit at my place. I wouldn't use this recipe again.
    Great recipe but Guy needs to brush up on his math! Turn 90 degrees, not 180 for a crisscross pattern!  
    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
    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!
    Very flavorful.
    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!
    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.
    Simple to make. I tried flour and corn tortillas and liked the flour better.
    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
    Wow! This flank steak recipe is the bomb! It is so bright and delicious! My husband was so so so happy! I'd like to figure out how to thicken the boiled marinade without altering the flavor as it is wet the tortilla way too much but dang is it ever tasty.  
    Thanks Guy!
    This recipe was very tasty! I cut down on the garlic by one clove and it still tasted dandy. I didn't have time to marinate it as long as was necessary, but the dish came out great. My boyfriend and I both loved it!
    Awesome is the only way to describe it!
    WHAT FLAVOR!!! This was one of the best Flank Steak Recipes I've tried. NEVER cook a tougher cut of mean, ie flank steak, to well-doneness...marinate, marinate, marinate! Cook to medium rare to medium and always slice "cross grain"==tender, juicy and flavorful steak...YUMMERS!! Great, Guy!!
    Very flavorful! Definite repeat!
    This turned out good. I did like the flavor and it made a cheap flank steak that much better. I will do this again and cook the meat to a medium rare next time instead of well done.
    I couldn't find flank steak, so I bought ribeyes. I rubbed the marinade into the meat and refrigerated it for 2 hours and then let set out 30 minutes before grilling. I coupled it with garlic mashed potatoes. mmmmmmmmmmmm. Different from the original recipe, but awesome and very tender!
    This recipe just has the ingredients. No instructions????
    I don't know what happened but the ingredients did not work all so well for me. Just a weird flavor when mixing tequila and soy sauce. I don't think the tequila burnt off all the way in mine but meat was cooked perfectly. Can't explain it...
    I found this recipe last year when seaching for garlic recipes (we held a garlic festival at our apartment). This recipe was absolutely amazing! We left out the jalapeno and peppers cause I dont like super spicy foods but used everythign else it called for. The flank steak was so tender and the heated up left over marinade on top was to die for. I forgot all about this until the other day when we starting planning our garlic festival again. Now we are making it for dinner tonight and I cant wait!!!
    My first attempt at flank steak. Was absolutely delicious. I was a little worried because the cilantro smelled so strong, I never used it before. But you really couldn't taste the strong flavor. Very subtle and great accent. Will absolutely make this again.
    Hi, I'm allergic to soy & any type of bean.

    Does anyone know what I can use to replace the soy sauce?

    Salinas, CA
    I have made this several times. I marinated it a half hour and it was a little tart. Marinated it over is awesome. I also add olive oil it coats the meat better. I mix in a bowl and use my sense of smell and If it is two tart add more garlic more oil, less tart add more Tequila more lime. It should smell like you could eat it right then. Put in a ziplock and turn it over a couple of times overnight if you can't wait 2 hours is fine.
    Just made this last night for the family and it was a hit. I took the advise of another reviewer and added pico de gallo along with the queso fresco and reserved marinade. We all loved it. Will definitely repeat
    Great flavors! Loved it. Only had time to let if marinate for 1 1/5 time I'll do it for 2-3 hours. My husband is not a huge fan of cilantro and he didn't even say anything about tasting it. I loved the flavors.
    Great tart-hot taste. Very reminiscent of some of the best Mexican food I've ever had. Easy to make and the hubby loved it.
    I made this for my family and friends at a BBQ. What a hit. No leftovers. Every bite was gone!
    This marinade really makes the steak. It is absolutley delicious. Since I didn't have the clear tequilla on hand, I used the golden one and it works just as well. Definitely try this recipe, you won't be disappointed.
    I made this for friends and it was the biggest hit!!! It is terrific the next day too! I'm brining it to a BBQ for the 4th!
    Nice job with this one Guy! This is the best grilled flank steak recipe period! The queso fresco and some pico de gallo are a must with this steak
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