Tequila And Lime Marinated Steak Recipe

I absolutely love this recipe because it’s the perfect blend of zesty and savory, thanks to the tequila and lime marinade that brings a vibrant kick to the tender flank steak. Plus, grilling it up feels like an exciting culinary adventure that transforms an ordinary meal into a delightful experience, ideal for sharing with friends or savoring on a cozy night in.

How the vibrant flavors of tequila and lime complement flank steak is beyond me. But it is delightful.

Not “flank,” as in “bronzed.”
“Flank,” as in “steak.” Not a dish for those with an oversized white plate and an aversion to zest, given that the marinade’s blend of freshly squeezed lime juice, a whisper of orange juice, minced garlic, and a dash of cumin makes the whole grilling process smell as though one is in the middle of a fiesta.

Ingredients

Flank Steak: An excellent source of protein; packed with flavor; low in fat; perfect for grilling.

Tequila: Adds a sharp, tangy depth that’s a great complement to lime.

Use sparingly.

Juice of Lime: It abounds in vitamin C; it adds a fresh, zesty citrus flavor.

Offers natural sweetness; and balances sourness with a hint of acidity.

Orange Juice.

Contains healthy fats, enhances flavors, and keeps the meat moist: Olive oil.

Garlic: Lifts flavor with its aromatic and savory qualities, gives a few antioxidants.

Cilantro: Adds brightness and depth to the marinade with its fresh herbal quality.

Cumin is an earthy spice with a warm, somewhat smoky scent that enhances the taste of savory dishes.

Ingredient Quantities

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• 1 1/2 lbs flank steak
• 1/4 cup tequila
• 1/4 cup lime juice (freshly squeezed)
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Zest of 1 lime

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Instructions

1. In a medium bowl, mix together the tequila, lime juice, orange juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, black pepper, and lime zest to form the marinade.

2. Put the flank steak in a large resealable plastic bag or in a shallow dish. Then pour over the marinade, making sure the steak is well-coated and covered on all sides.

3. Vegetables stay fresh in the refrigerator for many days, but only if they are stored correctly. Follow these steps to ensure your vegetables stay fresh:

1. Seal the bag or cover the dish tightly.

2. Place the dish in the refrigerator.

3. Wait at least 2 hours before retrieving the dish.

4. Set your grill or grill pan to medium-high heat.

5. Take the steak out of the marinade and dry it well with paper towels to remove all the excess moisture. This step is essential for preventing flare-ups when grilling the steak and is part of the prep work that leads to a good-tasting final product. You are also welcome to trim any excess fat from the steak at this time.

6. Put the steak on the grill that has been heated to the desired level. Cook it for 4-5 minutes on one side and then flip it over and cook the other side for the same amount of time if you want a medium-rare steak. Cook it for more or less time according to your level of doneness.

7. After cooking, move the steak to a cutting board and allow it to rest for about 5 minutes. This lets the juices redistribute, ensuring a perfect steak.

8. Cut the steak into narrow strips against the grain to maximize tenderness and guarantee that every bite is imbued with flavor.

9. If you wish, add extra fresh cilantro or lime wedges to the dish as a garnish.

10. Accompany the sliced steak with the sides of your choosing, or use it in the tacos, salads, or burritos that form the centerpiece of this bright meal. Enjoy!

Equipment Needed

1. Medium mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Large resealable plastic bag or shallow dish
6. Grill or grill pan
7. Tongs or spatula
8. Paper towels
9. Basting brush (optional)
10. Serving platter or additional cutting board for resting
11. Grater or zester for lime zest
12. Refrigerator for marinating steak

FAQ

• Q:Can another type of steak be used in place of flank steak?
  A: Yes, you can also use skirt steak or sirloin with this marinade to achieve ideal results.
• Q:How long is it best to marinate the steak? A: For optimal flavor, it’s best to marinate the steak for at least 2 hours or, better yet, overnight.
• Q:Is bottled lime juice an acceptable substitute for freshly squeezed? A: For the best flavor, use freshly squeezed lime juice. Bottled lime juice can be used in place of lime juice when absolutely necessary.
• Q:Can tequila be replaced? A: A margarita mix without alcohol works well as a substitute, or you can just add more orange juice.
• Q:The preferred cooking method for marinated steak is grilling, but other options include a stovetop grill pan or oven broiling.
• Q:How can I increase the spice level of the steak? A: For more heat, include a tiny amount of cayenne pepper in the marinade.

Substitutions and Variations

Tequila: If hazy mezcal is not available, a smoky substitute, or a substitute for a smoky hazy world, might not exist—unless you do smoky cocktails with scotch or another whiskey. In other words, tequila’s smoky cousin is not a thing.
Lime juice: For a slightly different citrus profile, substitute with lemon juice.
Olive oil: Substitute avocado oil for a flavor-neutral alternative.
Cilantro, fresh: For a milder, earthier flavor, substitute fresh parsley.
Chili powder: For a different kind of heat and flavor, use smoked paprika.

Pro Tips

1. Marinate Longer for Enhanced Flavor While the recipe suggests marinating for at least 2 hours, letting the steak marinate overnight can intensify the flavors. Just ensure it doesn’t marinate for more than 24 hours to avoid the meat becoming mushy.

2. Use a Meat Tenderizer Before marinating, lightly score the flank steak with a meat tenderizer or make shallow cuts in a crosshatch pattern to allow the marinade to penetrate deeper into the meat.

3. Room Temperature Before Grilling Take the steak out of the refrigerator about 30 minutes before grilling to bring it to room temperature. This helps in even cooking and better searing.

4. High-Quality Ingredients Use freshly squeezed lime juice and a decent-quality tequila to enhance the freshness and depth of the flavors in the marinade.

5. Resting is Key Do not skip the resting step after cooking. Allowing the steak to rest for at least 5 minutes ensures the juices redistribute properly throughout the meat, making it juicier and more tender.