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    You are in: Home / Recipes / Cilantro Tequila Marinated Flank Steak With Chipotle Mayo Recipe
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    Cilantro Tequila Marinated Flank Steak With Chipotle Mayo

    Cilantro Tequila Marinated  Flank Steak With Chipotle Mayo. Photo by Kitty Kat Cook

    1/2 Photos of Cilantro Tequila Marinated Flank Steak With Chipotle Mayo

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    Kitty Kat Cook's Note:

    Serve on tortillas with the guacamole and the chipotle mayonnaise. From, Emeril Lagasse. Marinating time included in prep time. This is the best steak for burritos ever!! It's the fancy 5 star burrito. And even the chipotle mayo alone is great!

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    Units: US | Metric

    For Guacamole

    For chipotle mayonnaise


    1. 1
      In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
    2. 2
      Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
    3. 3
      Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
    4. 4
      Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
    5. 5
      For the guacamole:.
    6. 6
      Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
    7. 7
      Yield: about 1 1/2 cups.
    8. 8
      For the Chipotle Mayo:.
    9. 9
      Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
    10. 10
      Yield: about 1 cup.

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    Nutritional Facts for Cilantro Tequila Marinated Flank Steak With Chipotle Mayo

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1233.5
    Calories from Fat 774
    Total Fat 86.0 g
    Saturated Fat 16.4 g
    Cholesterol 85.0 mg
    Sodium 1680.3 mg
    Total Carbohydrate 76.2 g
    Dietary Fiber 16.4 g
    Sugars 9.1 g
    Protein 47.4 g

    The following items or measurements are not included:


    chipotle chiles in adobo

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