Big Green Egg Tequila Lime Flank Steak: Fast and Flavorful
Fire up the Big Green Egg for this Tequila Lime Flank Steak. A fast and flavorful recipe with a bold citrus marinade for the perfect high-heat sear.
Servings: 4
Ingredients
- 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
- Corn tortillas
Instructions
- 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 the Big Green Egg by preheating to 500° cooking direct.
- 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 BGE (direct). 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.