Grilled Tequila Habanero Orange Marinated Steak Recipes

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GRILLED TEQUILA HABANERO ORANGE MARINATED STEAK



Grilled Tequila Habanero Orange Marinated Steak image

Provided by Steve Cylka

Time 25m

Number Of Ingredients 9

2-3 steaks ((striploin, ribeye, t-bone or one large flank) - about 1 1/2 to 2 pounds worth)
1/3 cup tequila
1/3 cup oil
1/3 cup orange juice
3 tbsp brown sugar
1-2 habanero peppers (, cored and minced)
3 tbsp fresh cilantro (, minced)
3 garlic cloves (, minced)
1 1/2 tsp salt

Steps:

  • In a large bowl make the marinade by mixing together everything, except the steaks.
  • Place steaks in a dish with high sides. Pour the marinade over the steaks and flip the steaks so they are fully coated. Cover with plastic wrap and place in the fridge for 2-3 hours. Flip the steaks every 45-60 minutes.
  • Heat grill to high heat. Place the steaks on the grill and cook for about 5 minutes. Flip the steaks and grill for another 3-5 minutes to desired doneness.
  • Remove from the grill and let rest for a couple minutes before serving/slicing.

GRILLED TEQUILA GARLIC LIME FLANK STEAK



Grilled Tequila Garlic Lime Flank Steak image

Provided by Guy Fieri

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 17

1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 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 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce, for serving

Steps:

  • Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. 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.
  • 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.
  • Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
  • Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, 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.
  • Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

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