It’s not often that I find flat iron steak in the store, and when I do, this recipe with tequila is always the one that comes to mind.
Aromatic, savory, and perfectly tenderized flat iron steak is the perfect Sunday night dinner or weekend gathering and eating al fresco.
We have been enjoying this great recipe since I first made it and published it here in June 2012. Boy! Time flies.
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I just purchased this great flat iron steak and the only thing I was thinking was: tequila and lime marinate.
I have no idea where that came from, but I decided to go with it. For my birthday, a friend of mine who knows how much I enjoy cooking and trying new things gave me this great set of Penzeys Spices. I have been wanting to play with them and tonight the opportunity was right there available to me. I decided to use “Mural of Flavor”. a subtle blend of spices, shallots, onions, garlic, lemon peel, chive and orange peel.
The recipe may look a bit long and detailed, but it is not. Not wanting to waste the marinate, I decided to reduce it. After all I did not want to see all that tequila not used up.
Being that I was playing with new flavors, testing the sauce was fun and challenging at the same time. I had to add more sugar to remove some of the tartness of the lime. Still not satisfied, I decided to add butter, as a good French person would do.
And voila… the sauce was perfect. I must give credit to us French, we know how to make sauces and enjoy butter (see Giangi’s ten commandments on Giangi’s Corner tab above).
I paired the meat with couscous and lime peas-corn tomatoes cups.
I love to prepare the peas inside the tomatoes, two vegetables at once, and great presentation for any dinner party.
If you enjoy this Tequila Lime Flat Iron Steak recipe, you may want to try my other recipes.
Shrimp Marinade in Tequila with Prosciutto and Basil
Tequila Lime Flat Iron Steak
Ingredients
- 1 cup tequila
- ⅓ cup lime juice
- 5 tablespoons honey
- 1 teaspoon brown sugar
- 2 pounds flank steak, cut in half, and fork poked
- 3 garlic cloved, peeled and minced
- 2 tablespoons cilantro, cleaned, stemmed and chopped
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, 2 tablespoons unsalted butter
Instructions
- In a wide glass pan, mix the following ingredients: tequila, lime juice, honey, brown sugar, garlic cloves, and 1 tablespoon of cilantro. Blend well.
- Salt and pepper the meat and add to the marinate. Place in the refrigerator for a couple of hours, turning occasionally.
- Remove the meat from the glass pan and place the tequila- lime mixture in a small heavy bottom pan.
- Add the remaining cilantro, 2 tablespoons sugar, salt and pepper. Cook over medium heat until reduced by third.
- Add the butter to the reduced marinate and swirl over medium heat.
- Prepare the grill, or heat a grill pan to high heat. Seat the meat and cook until desired doneness is reached.
- Serve sauce over the sliced meat.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners
- Cuisine: International
- Type: Affordable Gourmet
Did you make this?
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