Why You’ll Love this Tequila-Lime Flank Steak Recipe
Tequila-lime flank steak is a flavor-packed dish that’s sure to impress at any gathering.
I love how the marinade infuses the steak with zesty lime and earthy tequila, creating a perfect balance of flavors. The quick grilling process brings out the charred, smoky goodness that’s just irresistible.
Plus, the vibrant grilled veggies add a colorful touch and enhance the meal’s overall appeal. It’s versatile, too; you can serve it in tacos or as a main course.
Trust me, once you try this recipe, you’ll want to make it for every occasion. It’s a crowd-pleaser that never disappoints!
Ingredients of Tequila-Lime Flank Steak
When it comes to whipping up something delicious on the grill, Tequila-Lime Flank Steak stands out as a star dish. This recipe is all about bold flavors and vibrant ingredients that come together for a meal that feels special, yet is super easy to make.
Whether you’re hosting a summer barbecue or just want to treat your family to something tasty, gathering these ingredients will set you up for success. Plus, who doesn’t love the idea of marinated steak and grilled veggies? It’s a winning combo. Ready to plunge in? Let’s check out what you need!
Ingredients:
- 2/3 cup lime juice (from about 6 to 8 medium limes)
- 1/2 cup tequila
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 1/2 lbs flank steak
- 4 bell peppers, each cut into 12 wedges
- 1 large sweet onion, cut into 8 wedges
- 6 (6-inch) flour tortillas
- Salsa (for topping)
- Chopped avocado (for topping)
- Sour cream (optional topping)
Now, there are a few things to reflect on when it comes to these ingredients. First off, the freshness of the lime juice really makes a difference—if you can squeeze those limes yourself, do it. Bottled lime juice just doesn’t have the same zing.
And tequila? Well, I mightn’t be a connoisseur, but I always say to choose one you’d actually enjoy sipping. It adds more than just flavor to the marinade; it infuses a rich depth that will make your taste buds sing.
Oh, and don’t skip on the veggies; they’re not just there for show. Those grilled bell peppers and onions bring a pop of color and sweetness that perfectly balances the zesty and savory notes of the steak. Trust me, you’re going to want every bite to count.
How to Make Tequila-Lime Flank Steak
Making Tequila-Lime Flank Steak isn’t only simple but also a delightful adventure in flavor. To get started, you’ll want to grab a medium bowl and mix together the magic marinade: 2/3 cup of fresh lime juice (seriously, squeeze those limes yourself for that zesty kick), 1/2 cup of tequila (choose one you wouldn’t mind sipping), 3 minced garlic cloves, 2 tablespoons of chopped fresh cilantro, 2 tablespoons of vegetable oil, 1 teaspoon of chili powder, 1 teaspoon of black pepper, and 1 teaspoon of kosher salt.
Stir it all together like you’re creating a potion, because, in a way, you are. This mixture is going to transform your flank steak into something truly special.
Now, here’s where the fun begins. Place 1 1/2 lbs of flank steak into a large zip-top bag. Pour in about 3/4 cup of that marinade we just whipped up, seal the bag, and give it a gentle massage to coat the steak evenly. This is the moment you can imagine the flavors seeping into the meat.
In another large zip-top bag, toss in 4 bell peppers (cut into 12 wedges each) and a large sweet onion (cut into 8 wedges), then pour in the remaining marinade. Seal that bag as well and pop both bags in the fridge to marinate for 2 to 4 hours. Don’t forget to turn them occasionally; it’s a little like letting a fine wine breathe, but with steak and veggies instead.
When you’re ready to cook, preheat your grill or grill pan—just make sure to coat it with some vegetable cooking spray to prevent sticking. Remove the steak and veggies from the bags (and toss that marinade, it’s done its job).
Grill the steak for about 8 minutes on each side, while the veggies take about 8 to 10 minutes, turning every few minutes to get those lovely char marks. Once everything is off the grill, let the steak rest for about 10 minutes before slicing it against the grain into thin strips.
Meanwhile, wrap those 6-inch flour tortillas in foil and warm them on the grill for a few minutes. Finally, assemble your delicious creation: fill the tortillas with the grilled peppers, onions, and steak, and don’t forget to top it off with salsa, diced avocado, or sour cream if you’re feeling fancy.
This is where you can really let your creativity shine—who doesn’t love a taco night?
Tequila-Lime Flank Steak Substitutions & Variations
Have you ever thought about mixing things up with your Tequila-Lime Flank Steak?
If you’re looking to switch things around, try swapping the flank steak for chicken or shrimp; both absorb the marinade beautifully.
For a different flavor, add orange juice to the marinade for a citrus twist. If you want to boost the heat, toss in some jalapeños or use a spicy chili powder.
You can also experiment with veggies; zucchini or mushrooms work wonders on the grill.
Finally, don’t hesitate to serve it with corn tortillas instead of flour for a gluten-free option.
Enjoy your culinary adventure!
What to Serve with Tequila-Lime Flank Steak
Tequila-Lime Flank Steak pairs perfectly with a variety of sides that enhance its bold flavors.
I love serving it with cilantro-lime rice, which complements the marinade beautifully. Grilled corn on the cob adds a sweet crunch, while a fresh avocado salad brings a creamy balance.
If you’re in the mood for something a bit heartier, consider black beans or refried beans—they’re fantastic for soaking up all the juices.
Finally, don’t forget warm flour tortillas for wrapping everything up.
These sides create a vibrant, delicious meal that’s sure to impress anyone at your table. Enjoy!
Additional Tips & Notes
When marinating the flank steak, it’s best to let it soak for the full 4 hours if you can, as this allows the flavors to fully penetrate the meat. If you’re short on time, even 2 hours will add some flavor.
When grilling, keep an eye on the veggies; they cook quickly and can easily become overdone. I like to warm the tortillas on the grill for that perfect touch.
Finally, don’t skip letting the steak rest for 10 minutes before slicing—it really helps retain the juices. Enjoy your delicious creation with your favorite toppings!