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 soy sauce
- 1 bunch chopped fresh cilantro, leaves and stems
- 1 jalapeño pepper seeded and diced
- 1 Serrano pepper seeded and diced
- 1 tsp cumin powder
- 1 tsp cracked pepper
- 2-1/2 to 2 lbs flank steak
- 12 corn tortillas wrapped in foil
Garnishes
- 1/2 cups chopped fresh cilantro
- 1 bunch of radishes, cleaned and sliced
- 1/3 cup grated queso fresco cheese
- 2 ripe avocados seeded and sliced
- 3 vine ripened tomatoes sliced in wedges
- Hot sauce for serving.
Directions
- Combine garlic, lime juice, tequila, soy sauce cilantro, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from refrigerator and let marinate at room temperature another 30-45 minutes.
- Prepare grill to medium high heat. Remove steak from marinade, reserving marinade. Put the marinade in small sauce pot and bring to boil. Then strain and reserve.
- Place steak on grill cook 4 minutes turn 180 degrees and cook 3 more minutes. Flip over and finish cooking to desire doneness 3 to 5 minutes. Remove from the grill to a cutting board and let rest lightly covered for 5 minutes.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while steak is cooking.
- Slice against the grain and serve immediately with the reserved marinade, garnished tortillas and hot sauce.
