Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise Recipe

Name: Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh cilantro leaves; 5 cloves garlic, peeled and thinly sliced; 1 shallot, roughly chopped; 1 serrano pepper, seeded and roughly chopped; 2 teaspoons toasted cumin seeds; 1/2 cup fresh lime juice; 1/4 cup plus 2 tablespoons olive oil; 1/4 cup tequila; 1 flank steak; 1 3/4 teaspoons kosher salt, divided; 1/2 teaspoon freshly 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; 1 recipe Guacamole, recipe follows; 1 recipe Chipotle Mayonnaise, recipe follows

Servings: persons

2 cups fresh cilantro leaves
5 cloves garlic, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 teaspoons toasted cumin seeds
1/2 cup fresh lime juice
1/4 cup plus 2 tablespoons olive oil
1/4 cup tequila
1 flank steak
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly 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
1 recipe Guacamole, recipe follows
1 recipe Chipotle Mayonnaise, recipe follows

1
In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila.
2
Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak.
3
Allow to marinate at room temperature for 45 minutes.
4
Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag.
5
Remove the steak from the marinade and scrape off any excess marinade.
6
Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper.
7
Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes.
8
Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes.
9
Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
10
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
11
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.
12
Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through.
13
Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
14
4 Hass avocados, peeled and mashed
15
2 limes, juiced
16
1/4 cup finely chopped red onion
17
2 jalapeno peppers, seeded and minced
18
3 cloves garlic, minced
19
3/4 teaspoon salt, or to taste
20
Combine all ingredients in a small bowl and stir until thoroughly combined.
21
Cover tightly with plastic wrap and set aside, refrigerated, until needed.
22
Should be made as close to serving time as possible.
23
1 cup mayonnaise
24
2 cloves garlic, minced or pressed
25
1 chipotle pepper in adobo sauce
26
1 teaspoon lemon or lime juice
27
1/2 teaspoon ground cumin
28
1/2 teaspoon Mexican oregano
29
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes.
30
Transfer to a small bowl and refrigerate until needed.

1181

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups fresh cilantro leaves, 5 cloves garlic, peeled and thinly sliced, 1 shallot, roughly chopped, 1 serrano pepper, seeded and roughly chopped, and more.

Yes, Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise

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