1 ½ lb. Flank Steak
Tequila & Lime Marinade
½ cup fresh lime juice, about 2 large limes
½ cup cilantro, chopped
½ cup shallots, chopped
5 cloves garlic, minced
½ cup olive oil
½ cup low-sodium soy sauce
¼ cup tequila
1 tsp. ground cumin
1 tsp. dried oregano
2 tsp. salt
1 tsp. freshly ground black pepper
Combine all 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. Place in refrigerator 6-24 hours turning occasionally. The longer the steak is marinated the more tender and flavorful it becomes.
Preheat gas or charcoal grill to 400°F.
Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain.
Serve as steak, in fajitas or on top of a fresh salad!
Nutrition information per serving: Calories 430; Total fat 22g (Sat. fat 6g; Trans fat 0g); Cholest. 110mg; Sodium 540mg; Total Carb. 3g; Fiber <1g; Total Sugars 0g; Protein 36g; Vit D (0% DV); Calcium (6% DV); Iron (15% DV); Potas. (18%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, selenium, iron, riboflavin and phosphorus.