Grilled Tequila Flank Steak Fajitas

Recipe By : Rohan

Guy Fieri inspired! A tequila-spiked marinade for flank steak, reserving the extra to boil down for a tasty sauce. Serves the juicy meat with warm tortillas so everyone can wrap it up, fajita style.

25Minutes

Prep Time

165Minutes

Total Time

6

Serving

Grilled Tequila Flank Steak Fajitas

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 bunch roughly chopped fresh cilantro, leaves and stems

1 jalapeno 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

Directions

    STEP - 1

    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.

    STEP - 2

    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.

    STEP - 3

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

    STEP - 4

    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.

    STEP - 5

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

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