GRILLED TEQUILA GARLIC LIME FLANK STEAK

By avpeters

Ingredients

• Garnishes:
• • 1 cup roughly chopped garlic (approximately 3 bulbs)
• • 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
• • 1/2 cup clear tequila
• • 1/4 cup soy sauce
• • 1 bunch roughly chopped 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
• Directions
• • 1/2 cup chopped cilantro leaves
• • 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

Preparation

Step 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 refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking
Place 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 grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade, garnishes, tortillas, and hot sauce.