Grilled Tequila Garlic Lime Flank Steak (Guy Fieri) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
4. 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.
5. Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
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