Tequila Lime Flank Steak with Garlic and Cilantro
So it seems I can’t commit fully to fall dishes yet. I thought the butternut squash lasagna would be my fall kick-off, but today, we’re back to grilling. I think that’s one of my favorite things about GA so far- grilling in September (and October, too, I’m sure.. maybe November as well?).
This dish was inspired by the big bunch of cilantro sitting in my fridge. And then I saw limes, and then I saw garlic, and then I thought tequila.. and all of a sudden, I had a yummy marinade in the works. I’m sure it would work on other meats as well- it was so great on the steak; made it very tender and flavorful. The kind of flavor that doesn’t smack you in the face, but is strong in a mellow kind of way, if that makes any sense.
I served the steak with Grilled Ginger Cumin Carrots and Coconut Rice, recipes that I’ll share later this week. Here are some amazing looking steak dishes from F&W:
Tequila Lime Flank Steak with Garlic and Cilantro
by Oven Love
5-10 cloves garlic, chopped
2 limes, zested and juiced
1/2 cup tequila
1/4 cup soy sauce
1 bunch cilantro, chopped
1 tsp cumin
1 tbs fresh cracked pepper
pinch cayenne pepper
4 scallions, chopped (whites and greens)
1 flank steak (any size, as long as it can fit into a gallon zip-top bag)
In a gallon zip-top bag, combine garlic, lime zest, lime juice (and cut limes if you’d like), tequila, soy sauce, cilantro, cumin, pepper, cayenne and scallions. Stir to combine. Add flank steak. Marinate in the refrigerator for at least 2 hours. Remove 30-45 minutes to rest at room temperature before you’re ready to grill.
Prepare your grill to medium-high heat. Grill for three minutes on the first side, and rotate to create grill marks. Cook on the same side for another three minutes. Flip steak, and cook 3-5 more minutes for medium rare, cook 5-10 minutes longer for medium (shown in the photos as medium). Let rest 5 minutes, slice and serve.
Don’t forget to enter the Food & Wine giveaway!
FOOD & WINE is giving away a year-long subscription to a lucky reader from Oven Love. Click here to enter and read official rules here.
This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.
My husband and I make a similar version of this with chicken, but I never thought of making it with steak!
We’ll definitely make this sometime soon. Mmmmm everything is better with tequila!
Oooh yum, Natty!! Can’t wait to see you!
OH MY GOODNESS- this just made me SO hungry. I love meat and I love garlic and I love tequila….this is basically the perfect combination!
gonna do this with chicken on Saturday! (I’ll let it marinate overnight) my bf won’t eat beef and I’m not super-fond of it … but the flavor combo sounds spectacular! thanks. 🙂
Yummy! Tequila makes a great marinade. A few weeks ago, I made a mojito marinade for chicken – fresh mint, tequila, lime juice. I think the key is letting it sit over night to get all the yummy flavors in the meat! Definitely looking forward to trying this one 🙂