Grilled Tequila Garlic Lime Flank Steak

  • serves 6
Guy Fieri
Guy Fieri

Spicy grilled steak that's just calling for a warm corn tortilla. 

1 Rating
Directions for: Grilled Tequila Garlic Lime Flank Steak


1 cup roughly chopped garlic (about 3 bulbs)

¾ cup freshly squeezed lime juice (about 8 large limes)

½ cup clear tequila

¼ cup soy sauce

1 bunch roughly chopped fresh cilantro, leaves and stems

1 jalapeno pepper, seeded and diced

1 serrano pepper, seeded and diced

1 tsp cumin powder

1 Tbsp freshly cracked black pepper

1 ½ - 2 lbs flank steak

12 corn tortillas, wrapped in foil


½ cup chopped fresh cilantro

1 bunch radishes, cleaned, ends cut and sliced

⅓ cup grated queso fresco cheese

2 ripe avocados, seeded and sliced

3 vine ripened tomatoes, sliced in wedges

Hot sauce, for serving


1. Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag.

2. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.

3. Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.

4. Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking

5. Place the steak on the grill. Cook for 4 minutes, turn 180ºF, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.


1. Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

See more: Beef, Dinner, Lunch, Easy, Grill, Main

More Recipes You'll Love