Tequila Flank Steak

By kristabelle

Ingredients

• For the steak:
• 1/2 cup freshly squeezed lime juice
• 1/2 cup blanca tequila
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 garlic clove, minced fine
• 1/2 cup finely minced fresh cilantro
• 1/4 cup canola or vegetable oil
• Freshly ground pepper
• 1-1/2 lb flank steak, trimmed
• For the salsa:
• 1 small red onion, finely chopped
• 2 garlic cloves, finely minced
• 2 jalapeño pepper, minced
• Juice of four limes (approx. 3-4 Tbsp) + zest of one lime
• Juice of one orange
• 1 cup chopped cilantro leaves and stems
• 2 pints cherry tomatoes
• 4 Tbsp extra-virgin olive oil, plus some
• Kosher salt and fresh ground black pepper

Details

Servings 4
Adapted from theperfectpantry.com

Preparation

Step 1

For the steak:
In a large measuring cup or bowl, stir together first 7 ingredients, then whisk in the oil until combined. Season with pepper. Add steak to a baking dish large enough to hold it flat, and pour marinade over. Cover tightly with plastic wrap and refrigerate 4 hours.

Heat your grill, and brush the grate with oil. Grill the steaks over high heat until done to your liking, 4-5 minutes a side for medium rare. Remove from grill and let rest for 5-10 minutes.

For the salsa:
In a mixing bowl, combine red onion, garlic, jalapeño, lime juice and zest, orange juice, and cilantro, then stir in the 4 Tbsp olive oil. Toss the tomatoes with olive oil to coat, and toss liberally with salt and pepper.

Grill the tomatoes over high heat until the skins are a bit charred in places and cracking, 2-3 minutes. Remove from the grill, let cool a bit, and then stir into the salsa, breaking up some of the tomatoes with the back of a wooden spoon. Season with salt and pepper to taste.

To serve: Slice the steak against the grain and serve on a bed of mesclun greens, topped with the salsa. And a classic margarita.