- 1 and 1/2 pound Flank Steak
- 1/2 cup fresh lime juice, about 2 large limes
- 1/2 cup cilantro, chopped
- 1/2 cup shallots, chopped
- 5 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup low sodium soy sauce
- 1/4 cup tequila
- 1 teaspoon ground cumin
- 1 teaspono dried oregano
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Combine marinade ingredients in a small bowl. Place beef and marinade in a zip-top plastic bag. Turn steak to coat and lay in shallow baking pan and place in refrigerator 6 – 24 hours turning occasionally. The longer the steak is marinated the more tender and flavorful it becomes.
Light your grill. Remove steak from marinade, drying well with paper towels. Discard marinade. Let the steak come to room temperature while coals are heating.
Grill steak over ash-covered coals about for 3 or 4 minutes per side, or until nicely browned. Move meat to a cooler part of grill and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife or with an instant-read thermometer (125ºF for rare to medium-rare.)
Remove from grill, place on cutting board and tent with aluminum foil for 10 minutes to rest. Slice cross-grain at an angle into thin slices.
Serve as steak, in fajitas or on top of a fresh salad!
Nutrition information per serving: 660 calories; 45 g fat (11 g saturated fat; 0 g trans fat); 140 mg cholesterol; 1890 mg sodium; 14 g carbohydrate; 2 g fiber; 2 g sugar; 49 g protein; 0% vitamin A; 6% calcium; 25% vitamin C; 20% iron