June 13, 2013

Grilled Tequila Flank Steak with Tequila-Cilantro Sauce

Firing up the grill?  Try this grilled tequila flank steak with tequila-cilantro sauce.  The marinade is repurposed to make a sauce that is tangy and oh, so delicious.  Tequila!

Once you are finished making the steak sauce, you can leave it as is or strain it to remove the solids.  I enjoy the texture that the onion brings, so I don't strain the sauce before serving.


  • 2 lb flank steak
  • 1/2 c tequila 
  • 1/4 c Worcestershire sauce 
  • Juice of 1 lime
  • 1/2 c onion, diced
  • 2 large cloves garlic, minced
  • 2 tbsp fresh cilantro, finely chopped 
  • 1/2 tsp dark brown sugar
  • 4 tbsp butter
  • 1 tbsp kosher salt


Combine the tequila, Worcestershire, lime juice, onion, garlic, cilantro and brown sugar in a shallow bowl or Ziplock bag.  Puncture the steak on both sides using the tines of a fork.  Add the steak to the marinade and marinate for 1 hour in the refrigerator.  Reserve the marinade.

Remove the steak and allow it to rest at room temperature for 20 minutes.

Preheat grill to medium-high heat.  

Season the steak on both sides with the kosher salt.  Place the steak on the preheated grill.  Cover and cook for 4 minutes on each side for medium-rare doneness, or to your desired doneness.  

Cover your steak with a tinfoil tent and allow it to rest for 10 minutes.  

Meanwhile, make the sauce.  Heat a large skillet over medium heat.  Add the reserved marinade to the skillet.  Bring the liquid to a boil.  Stir in the butter and continue to cook and stir for 5 minutes.  At this point, you can strain the sauce, if desired.  

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