Tequila Lime Flank Steak with Garlic and Cilantro

So it seems I can't commit fully to fall dishes yet.  I thought the butternut squash lasagna would be my fall kick-off, but today, we're back to grilling.  I think that's one of my favorite things about GA so far- grilling in September (and October, too, I'm sure.. maybe November as well?). 

This dish was inspired by the big bunch of cilantro sitting in my fridge.  And then I saw limes, and then I saw garlic, and then I thought tequila.. and all of a sudden, I had a yummy marinade in the works.  I'm sure it would work on other meats as well- it was so great on the steak; made it very tender and flavorful.  The kind of flavor that doesn't smack you in the face, but is strong in a mellow kind of way, if that makes any sense.

I served the steak with Grilled Ginger Cumin Carrots and Coconut Rice, recipes that I'll share later this week.  Here are some amazing looking steak dishes from F&W:

Pepper Beef Tenderloin with Roasted Garlic-Herb Butter

Grilled Hanger Steak with Bacon Chimichurri

Skirt Steak with Paprika Butter

Steak Tomato and Arugula Sandwiches

Tequila Lime Flank Steak with Garlic and Cilantro

by Oven Love

5-10 cloves garlic, chopped

2 limes, zested and juiced

1/2 cup tequila

1/4 cup soy sauce

1 bunch cilantro, chopped

1 tsp cumin

1 tbs fresh cracked pepper

pinch cayenne pepper

4 scallions, chopped (whites and greens)

1 flank steak (any size, as long as it can fit into a gallon zip-top bag)

In a gallon zip-top bag, combine garlic, lime zest, lime juice (and cut limes if you'd like), tequila, soy sauce, cilantro, cumin, pepper, cayenne and scallions.  Stir to combine.  Add flank steak.  Marinate in the refrigerator for at least 2 hours.  Remove 30-45 minutes to rest at room temperature before you're ready to grill.

Prepare your grill to medium-high heat.  Grill for three minutes on the first side, and rotate to create grill marks.  Cook on the same side for another three minutes.  Flip steak, and cook 3-5 more minutes for medium rare, cook 5-10 minutes longer for medium (shown in the photos as medium).  Let rest 5 minutes, slice and serve.

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This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.