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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This was my Dad's Father's Day dinner this year. He devoured it! The tequila marinade makes it tender and delicious. Ingredients:
2 pounds flank steak or skirt steak |
1/2 cup balsamic vinegar |
1/3 cup olive oil |
1/3 cup tequila |
juice of 1 lime |
1 teaspoon garlic powder |
1 teaspoon chipotle chili powder or chili powder |
1 teaspoon onion powder |
1 teaspoon salt |
flour tortillas (grilled if desired) |
grilled onions |
grilled peppers |
salsa or pico de gallo |
guacamole |
sour cream |
Directions:
1. Place steak in a large resealable bag.
2. In a bowl, mix vinegar, olive oil, tequila, lime juice, garlic powder, chipolte power, onion powder and salt.
3. Whisk well.
4. Pour over steak.
5. Refrigerate 8 hours or overnight.
6. Peheat grill to a medium-high heat. If you have mesquite chips available, you can use them for a different flavor.
7. Remove steaks from bag.
8. Grill for 8-10 minutes per side, or until done.
9. Remove meat and let it rest for a few minutes before slicing into strips.
10. Serve in flour tortillas (I grilled those) and top with grilled onions, grilled peppers and salsa. Top with guacamole and/or sour cream if desired.
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