Grilled Margarita Steak
SERVES 4
WHY THIS RECIPE WORKS For another take on grilled flank steak, we soaked it in a tequila-spiked marinade. Scoring the surface of the meat ensured it absorbed the flavors of the marinade. Adding sugar to a mixture of tequila, lime juice, and oil helped the steak brown and form a satisfying crust on the grill. For more flavor, we set aside a portion of the marinade, stirred in chopped cilantro, and drizzled this sauce over the steak before serving. Don’t marinate the steak for longer than 4 hours or it will turn gray and mushy. See the Test Kitchen Tip that follows the recipe.
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4 |
limes |
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½ |
cup tequila |
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2 |
tablespoons sugar |
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2 |
tablespoons vegetable oil |
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Fresh cilantro |
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1 |
(1½-pound) flank steak |
1. Squeeze limes for ½ cup juice; combine with tequila, sugar, oil, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Measure out ¼ cup mixture for steak marinade. Mince 1 tablespoon cilantro, stir into remaining mixture, and set aside for serving.
2. Using sharp knife, lightly score both sides of steak at 1½-inch intervals. Combine steak and marinade in gallon-size zipper-lock bag and refrigerate for 1 to 4 hours, flipping bag often. Just before cooking, remove steak from marinade and pat dry with paper towels.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
4. Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas), turning as needed, until lightly charred and meat registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes. Transfer steak to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steak thinly against grain and serve with lime-cilantro mixture.