Cilantro Tequila Marinated Flank Steak With Chipotle Mayo
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 2 cups fresh cilantro leaves
- 5 garlic cloves, peeled and thinly sliced
- 1 shallot, roughly chopped
- 1 serrano pepper, seeded and roughly chopped
- 2 teaspoons cumin
- 1⁄2 cup fresh lime juice (about the juice of 4 limes)
- 1⁄4 cup olive oil, plus
- 2 tablespoons olive oil
- 1⁄4 cup tequila
- 1 (1 1/2-2 lb) flank steaks
- 1 3⁄4 teaspoons kosher salt, divided
- 1⁄2 teaspoon fresh ground black pepper
- 1 green bell pepper, sliced into 1/4-inch strips
- 1 red bell pepper, sliced into 1/4-inch strips
- 1 yellow bell pepper, sliced into 1/4-inch strips
- 8 flour tortillas
For Guacamole
- 4 Hass avocadoes, peeled and mashed
- 2 limes, juice of
- 1⁄4 cup finely chopped red onion
- 2 jalapeno peppers, seeded and minced
- 3 garlic cloves, minced
- salt, to taste
For chipotle mayonnaise
- 1 cup mayonnaise
- 2 garlic cloves, pressed
- 1 chipotle chile in adobo
- 1 teaspoon lemon juice (the juice of half a lime) or 1 teaspoon lime juice (the juice of half a lime)
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon Mexican oregano
Directions
- 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.
- 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.
- 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.
- 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.
- For the guacamole:
- 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.
- Yield: about 1 1/2 cups.
- For the Chipotle Mayo:
- 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.
- Yield: about 1 cup.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off