GRILLED TEQUILA-GARLIC-LIME FLANK STEAK
"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
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.
TEQUILA-MARINATED HAM STEAKS
Make and share this Tequila-Marinated Ham Steaks recipe from Food.com.
Provided by msgearhart
Categories One Dish Meal
Time 22m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make the marinade: In a small bowl, combine the tequila, lime juice, orange juice, 2 tbsps of the brown sugar, cumin, and jalapeno. Stir until the sugar is dissolved.
- Place the ham steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a baking dish, making sure the jalapenos are evenly distributed over both steaks.
- Refrigerate for 4-6 hours, turning the steaks once. Allow the steaks to stand at room temperature for 20-30 minutes before grilling.
- Remove the steaks and the jalapenos from the marinade and reserve the marinade. Pour the marinade and a few of the jalapeno slices into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside 1/2 cup of the liquid for basting the ham. To the remaining liquid, add the remaining 1 tbsp brown sugar. Reduce the heat to medium and cook the liquid until it has reduced to about 1/3 cup, about 5 minutes.
- Nick the edges of the ham steaks, making small cuts through the fat every 2-3 inches around the perimeter, Grill over Direct Medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning.
- Transfer the ham to a cutting board and cut into serving-size pieces. Drizzle the reduced marinade over the top and garnish with jalapenos. Serve warm.
Nutrition Facts : Calories 49.2, Fat 0.3, Sodium 4.4, Carbohydrate 11.9, Fiber 0.2, Sugar 10.3, Protein 0.5
TEQUILA MARINADE
This came from Bon Appetit and is just superb!!! I can't stress how wonderful this marinade is!!! It originally calls to be a beef marinade, but I think would be good with pork or chicken, too.
Provided by crispychick
Categories < 15 Mins
Time 5m
Yield 4 lbs meat, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients and marinate meat for 2-4 hours.
- (If a flank steak, do even longer- up to overnight).
QUICK TEQUILA MARINADE FOR STEAK
Make and share this Quick Tequila Marinade for Steak recipe from Food.com.
Provided by WI Cheesehead
Categories Steak
Time 2m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Mix ingredients and marinade steak for 1 to 3 hours in refrigerator. Grill steak until done. Makes enough for 1 steak.
Nutrition Facts : Calories 149.9, Fat 0.2, SaturatedFat 0.1, Sodium 3680.7, Carbohydrate 36.5, Fiber 1.9, Sugar 14.3, Protein 1.8
TEQUILA-MARINATED BEEF FAJITAS
For Garnish: Guacamole For the garnish I suggest fresh Mexican salsa, sour cream and finely chopped fresh cilantro.
Provided by annconnolly
Categories Mexican
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
- Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
- Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
- Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.
CILANTRO TEQUILA MARINATED FLANK STEAK WITH CHIPOTLE MAYO
Serve on tortillas with the guacamole and the chipotle mayonnaise. From foodnetwork.com, Emeril Lagasse. Marinating time included in prep time. This is the best steak for burritos ever!! It's the fancy 5 star burrito. And even the chipotle mayo alone is great!
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
- Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
- Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
- Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
- For the guacamole:.
- Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
- Yield: about 1 1/2 cups.
- For the Chipotle Mayo:.
- Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
- Yield: about 1 cup.
Nutrition Facts : Calories 1233.6, Fat 86, SaturatedFat 16.4, Cholesterol 85, Sodium 1680.3, Carbohydrate 76.2, Fiber 16.4, Sugar 9.2, Protein 47.5
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