Tequila Lime Flank Steak With Pickled Red Onions Food

GRILLED TEQUILA-GARLIC-LIME FLANK STEAK

Grilled Tequila-Garlic-Lime Flank Steak image

"Flank steak has a large surface area, which means you get more of a Maillard reaction -- that?s a fancy term for browning -- and more flavor," says Guy.

Provided by Guy Fieri

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup roughly chopped garlic (about 3 heads)
3/4 cup fresh lime juice (from about 8 large limes)
1/2 cup silver tequila
1/4 cup soy sauce
1 bunch fresh cilantro, leaves and stems roughly chopped
1 jalapeno pepper, seeded and diced
1 serrano chile pepper, seeded and diced
1 tablespoon freshly cracked black pepper
1 teaspoon ground cumin
1 1/2 to 2 pounds 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.

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