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.