Grilled Tequila Garlic Lime Flank Steak

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 Bourbon Barrel Bluegrass 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

Garnishes

• 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

• Sierra Diablo HOT-ISH! Salsa Cremosa

• Bachan’s Original Japanese Barbecue Sauce

Directions

1. 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 for another 30 to 45 minutes.

2. Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in a 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.

3. 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 the desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.

4. Slice the steak against the grain, and serve immediately with the reserved marinade, garnishes, tortillas, and Bachan’s Original Japanese Barbecue Sauce.

Adapted from a recipe by Guy Fieri