Sunday, October 23, 2016

Lime garlic tequila flank steak and Mexican street corn


We try not to eat a lot of red meat in our house but I have wanted to try my hand at flank steak for a while.  I loved the flavors of this one so I thought I would give it a whirl (despite it being a Guy Fieri recipe - he is the worst).  And, it gave me an excuse to make Mexican street corn - yum yum.
This calls for a LOT of garlic.  I'm guessing it means the mini bulbs.  :)
I skipped the Serrano pepper
we only garnished with the cheese and cilantro but all of those sound great!
Flank Steak Ingredients
  • 1 cup roughly chopped garlic (about 3 bulbs)
  • 3/4 cup freshly squeezed lime juice (about 8 large limes)
  • 1/2 cup clear tequila
  • 1/4 cup soy sauce
  • 1 bunch roughly chopped fresh cilantro, leaves and stems
  • 1 jalapeno pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1 teaspoon cumin powder
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 to 2 pounds flank steak
  • 12 corn tortillas, wrapped in foil
  • Garnishes:
  • 1/2 cup chopped fresh cilantro
  • 1 bunch radishes, cleaned, ends cut and sliced
  • 1/3 cup grated queso fresco cheese
  • 2 ripe avocados, seeded and sliced
  • 3 vine ripened tomatoes, sliced in wedges
  • Hot sauce, for serving
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon 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.

Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.

Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking

Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.

Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

Mexican street corn
Grill or roast corn and top with the following:
chili powder mixed with butter (a compound butter here would be smart too)
lime juice
cotija cheese

LOTS of options here but these are my favorite!

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