Margaritaville Grilled Steak

Margaritaville Copycat Recipe

Serves 2

2 flank steaks (about 1 1/2 pound each), trimmed

2 teaspoons grated lime zest
1/2 cup freshly squeezed lime juice
1/2 cup chopped cilantro
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup tequila
1 tablespoon chopped garlic
2 teaspoons ground cumin
2 teaspoons dried oregano
freshly ground black pepper

For the marinade, whisk all the ingredients together. Use a small sharp knife or fork to pierce the meat all over. Pour the marinade into a large glass baking dish or 2 resealable plastic bags, add the meat, turning to evenly coat the meat. Cover the dish tightly, or securely seal the bags, and refrigerate at least 2 hours or overnight, turning occasionally.

Preheat an outdoor grill (to medium-high heat, if using a gas grill) and oil the grill grate, or preheat the broiler. Take the steak from the marinade, let excess drip off, and discard the marinade. Grill or broil the steaks to medium rare, about 4 minutes per side, or longer to suit your taste. Transfer the steaks to a cutting board and let stand 10 minutes tented with foil to keep warm. To serve, slice thinly on a diagonal across the grain.

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