Grilled Tequila-Garlic-Lime Flank Steak

"Flank steak has a large surface area, which means you get more of a Maillard reaction -- that?s a fancy term for browning -- and more flavor," says Guy.
  • Level: Easy
  • Total: 45 min (plus 2 1/2-hour marinating time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

1 cup roughly chopped garlic (about 3 heads)

3/4 cup fresh lime juice (from about 8 large limes)

1/2 cup silver tequila

1/4 cup soy sauce

1 bunch fresh cilantro, leaves and stems roughly chopped

1 jalapeno pepper, seeded and diced

1 serrano chile pepper, seeded and diced

1 tablespoon freshly cracked black pepper

1 teaspoon ground cumin

1 1/2 to 2 pounds flank steak

Directions

  1. Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic 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.
  2. Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
  3. Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
  4. Slice the steak against the grain and serve immediately with the reserved marinade.
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