Wednesday, October 5, 2016

Tequila Steak

Tequila Steak
(4 servings)


¼ cup Fresh Cilantro
¼ cup Tequila
½ cup Fresh Lime Juice
¼ cup Worcestershire Sauce
½ tsp. Black Pepper
½ tsp. Salt
4 cloves Fresh Garlic, minced
1 tsp. Onion Powder
1 medium Jalapeno Pepper, seeded and rough chopped
1½ - 2 lb. Flank Steak
1 tsp. Salt
1 tsp. Black Pepper


Combine all the ingredients up to the flank steak in a large zip-lock bag.  Season the steak with half the salt and pepper before placing it in the bag with the marinade.  Seal bag and put in a pan.  Refrigerate 2 to 4 hours before grilling.  Remove from refrigerator and left set at room temperature for 30 minutes.  Take steak out of bag and pat dry with paper towels before seasoning with remaining salt and pepper.  Discard marinade.  Grill over high heat for 4 to 5 minutes per side depending on desired doneness.  Let rest 5 to 10 minutes before slicing against the grain.

Note:               Remember that there is a thicker end to flank steak.  So when you grill, there can be an end more done than the other.  This gives you medium-rare on the thicker end and medium on the thinner end.  This helps when you have guests with different doneness requirements.

Note:               Use beef broth if Tequila doesn’t work for you.

Ideas for Future Efforts

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