Tequila Lime Flank Steak Tacos
Nathan Michael & Julia Flowers
4
2 hours
20 minutes
Butcher’s Cuts
Did
you know tequila isn’t just for making top shelf margaritas, but you can use it
to marinade beef too? And it’s absolutely delicious. With just a few
simple ingredients, you can take your next taco night and turn it into the
ultimate crowd pleaser with this recipe for flank steak tacos with tequila
lime. Not only will this recipe tenderize our SRF Flank Steak to
perfection, but it will leave your taste buds coming back for more too.
Ingredients
Marinade
- 1/2 cup of Tequila Blanco
- 1/2 cup of lime juice, fresh squeezed
- zest from 2 limes
- 6 large cloves of garlic, minced
- salt and pepper to taste
Roasted Salsa Verde
- 4 to 5 medium tomatillos
- 1 small onion, peeled and halved
- 1 to 2 large cloves of garlic, unpeeled
- 1 jalapeño
- 2 tablespoons of Cilantro
- salt to taste
Flank Steak
- 1 American Wagyu Black® flank steak
- Corn tortillas
- Sliced avocado
- Thinly sliced radishes
Directions
Tequila Lime Marinade
- Mix ingredients together and pour over flank steak. Marinate in the fridge for 2 hours. Pull out of the fridge 30 minutes before cooking.
Roasted Salsa Verde
- Line a rimmed baking sheet with foil and place all the ingredients (except salt and cilantro) on the sheet. Place under the broiler for 3 to 5 minutes (flipping over once depending on how quickly the vegetables are charring on both sides).
- Remove pan from the oven and let cool for 5 minutes. In a food processor or blender, pulse all the charred vegetables (adding salt and cilantro until desired consistency).
Flank Steak
- Cook marinated steak over charcoal for 8 to 10 minutes (flipping every 2 minutes) or until it hits desired temp.
- Let rest for 10 minutes after cooking.
- Cut and serve immediately over freshly charred corn tortillas.