Try this delicious and fun recipe at your next tailgate or Game Day BBQ from New Jersey native and Minnesota Vikings fan, Danielle. It’s sure to be a crowd favorite!
Grilled Tequila Steak
- ½ cup roughly chopped garlic
- 3 freshly squeezed lime juice
- 1/2 cup clear tequila
- 3 tablespoons of Worcestershire sauce
- 2- 3 tablespoons of EVOO (or an ingredient I love Garlic Expressions)
- ¼ cup chopped cilantro, leaves and stems
- 1 jalapeno pepper, seeded and diced
- 2 serrano pepper, seeded and diced
- 1 teaspoon cumin powder
- 1 tablespoon freshly cracked black pepper
- 1 1/2 to 2 pounds flank steak (or skirt steak)
- A packet of corn tortillas, wrapped in foil (optional)
- Mexican Crema or Sour Cream (optional)
- Shredded or block of Queso Fresco (optional)
Combine the garlic, lime juice, tequila, EVOO, Worcestershire sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag (I put everything in a food processor and blend it after you remove the seeds from the peppers). Add the steak and let marinate in refrigerator for 2 hours or overnight. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes (important to remember that before a steak is cook it needs to be at room temp!)
Prepare grill or heat cast iron grill. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking
Place 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 taste. Remove from grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade, and/or options. Can serve with or without tortillas.
*extra tequila use as shots or margaritas!*
