We made this according to the recipe (excluding cilantro) and the tequila taste was *very* strong. To the extent that we thought it might still be alcoholic. I enjoy my tequila a lot, but this was just too much in a meat dish. I would suggest either decreasing the tequila, decreasing the marination time, or using a cut of beef much thicker than a flank steak. It was much better cut up on a quesadilla than eaten straight, but I would still try to decrease the tequila.