Tequila Lime Flank Steak With Pickled Red Onions Recipes

Steps:

• 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.
• 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.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• 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.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic 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.
• Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
• Slice the steak against the grain and serve immediately with the reserved marinade.

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Steps:

• 1. Prepare the onions. Then, trim the steaks of excess fat and silver skin. Score the steaks by making cuts about 1/2 inch deep and 2 inches apart, diagonally across the meat in two directions to make a diamond pattern on both sides. Rub the meat all over with garlic and pepper. Place the steaks in a large shallow glass baking dish. 2. In a bowl, whisk together the tequila, lime juice, honey, Maggi, and oil. Drizzle 2 tablespoons of the marinade on each steak, and turn the steaks to coat. Reserve the remaining marinade. Cover and refrigerate the meat about 2 hours or up to 8 hours. 3. Remove the meat from the refrigerator about 1 hour before cooking. Have ready a hot outdoor grill or heat a stovetop grill pan over medium-high heat. Pat the meat dry with paper towels, and season with salt just before grilling. Brush lightly with oil. 4. Grill the steaks on a hot greased grill over high heat or in the grill pan on medium-high heat, turning to brown the meat on both sides, 8 to 12 minutes total for medium-rare, depending on the thickness of the meat. (Adjust cook time for desired doneness.) Brush the steaks with the reserved marinade the last 3 minutes of cooking. 5. Remove the steaks to a cutting board and let stand 5 minutes. Cut across the grain into thin slices. Serve with pickled red onions scattered over the meat.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
• Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
• Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
• Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
• Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).