Tequila & Lime Marinated Flank Steak

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, selenium, iron, riboflavin and phosphorus

Tequila & Lime Marinated Flank Steak

Photos courtesy of Beef Loving Texans (Texas Beef Council)

12 Ingredients

Makes 4 Servings

16 minutes

Nutrition information per serving: Calories 430; Total fat 22g (Sat. fat 6g; Trans fat 0g); Cholest. 110mg; Sodium 540mg; Total Carb. 3g; Fiber <1g; Total Sugars 0g; Protein 36g; Vit D (0% DV); Calcium (6% DV); Iron (15% DV); Potas. (18%DV)


  • 1 ½ lbs. Flank Steak

Tequila & Lime Marinade:

  • 1/2 cup fresh lime juice, about 2 large limes

  • 1/2 cup cilantro, chopped
  • 1/2 cup shallots, chopped
  • 5 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup tequila
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper


1. Combine all marinade ingredients in a small bowl. Place beef and marinade in a zip-top plastic bag. Turn steak to coat and lay in shallow baking pan. Place in refrigerator 6-24 hours turning occasionally. The longer the steak is marinated the more tender and flavorful it becomes.

2. Preheat gas or charcoal grill to 400°F.

3. Remove meat and discard marinade. Place steaks on oiled grates and grill for approximately 5 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 5 minutes or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak.

4. Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain.

Serve as steak, in fajitas or on top of a fresh salad!

Source: www.beeflovingtexans.com

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