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Tequila-Lime Marinated Flank Steak

  • SERVINGS: 6

marinade

  1. 3 tablespoons Spanish olive oil
  2. 3 tablespoons tequila
  3. 2 tablespoons fresh lime juice
  4. 2 dashes Tabasco sauce
  5. 4 cloves garlic, coarsely chopped
  6. 1 small Spanish onion, coarsely chopped

flank steak

  1. One 1 1/2-pound flank steak
  2. Salt and freshly ground pepper to taste
  3. 12 flour tortillas
  4. Pico de Gallo or salsa
  5. Guacamole
  6. Cilantro leaves, for garnish
  1. In a large bowl combine the ingredients. Add the flank steak and toss to coat completely with the marinade. Cover and place in the refrigerator for 2 hours, turning the meat after one hour.
  2. 30 minutes before you are ready to cook, heat the grill. Remove the steak from the marinade and pat dry with a paper towel. Season both sides of the steak with salt and pepper. Grill for 3 to 4 minutes per side for medium-rare doneness. Let rest for 10 minutes before slicing.
  3. Slice the steak against the grain into 1/4-inch thick diagonal strips. Serve rolled in warm tortillas with salsa, guacamole and cilantro.
Notes The Mesa Grill Guide to Tequila
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