Grilled Tequila Lime Steak Food

GRILLED TEQUILA-GARLIC-LIME FLANK STEAK

Steps:

• 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.
• 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.
• 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.
• Slice the steak against the grain and serve immediately with the reserved marinade.

GRILLED TEQUILA LIME STEAK

Steps:

• In blender, place marinade ingredients. Cover and blend until mixed. Pierce beef with fork several times on both sides. Pour marinade into shallow glass or plastic dish or resealable food-storage plastic bag. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 6 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef over medium heat 20 to 25 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
• Cut beef across grain into thin slices. Serve with salsa.

GRILLED TEQUILA LIME PINEAPPLE CHUNKS

Steps:

• Soak 1 dozen small bamboo skewers in cold water. Cut off top and bottom poles of pineapple. Stand it upright on the cutting board and cut off rind, using a sharp knife and smooth downward motions. Remove any remaining eyes with the tip of a paring knife. Cut in quarters lengthwise and cut out and discard woody core. Cut flesh into 1 or 1 1/2-inch chunks.
• In a medium bowl, combine tequila, lime juice and sugar. Add pineapple chunks and toss to coat. Let marinate 30 minutes at room temperature. Preheat grill to medium high. Drain pineapple chunks and divide among skewers. Brush grill well, wipe with oiled paper towel and place skewers on grill at an angle. Cook a total of 68 minutes, turning frequently, until outside is lightly caramelized. Remove from grill, let cool slightly and serve 2 skewers in each bowl of Watermelon Granita.

TEQUILA-LIME FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
• Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
• Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
• Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
• Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).