Grilled Tequila Chipotle Flank Steak
This grilled tequila chipotle flank steak is thick, juicy, and grilled to perfection. The flavors of zesty lime, smoky chipotle, and boozy tequila combine to create a flavorful cut of beef.
Beef, it’s what’s for dinner!
If it were up to Squirrel, we would eat beef every single day.
I hear the words let’s have steak for dinner at least three times a week. And, it’s always the same cut of beef—New York strip—prepared the same way, generously rubbed with my famous barbecue seasoning. The man is not one for change.
This week I’ve teamed up with The Beef Checkoff to create an easy summer recipe.
Gotta love the moo!
I managed to convince Squirrel to try a new cut of steak for this recipe. He was reluctant at first, but once I hit him with my smooth chipotle-tequila sweet talk, he was persuaded.
Flank steak has a reputation for being tough, which is only true if it’s not cooked properly.
I recommend grilling flank steak over high heat until medium-rare. Over cooking will most definitely result in a tough piece of meat.
I also like to use a marinade prior to grilling. For this recipe, I whisked together a chipotle tequila marinade using smoky chipotle peppers, tequila, lime juice, cumin, coriander, cilantro, and olive oil.
The acid from the lime juice and tequila help tenderize the steak, keeping the meat juicy as it cooks.
Grilled Tequila Chipotle Lime Flank Steak
Thick, juicy flank steak marinated in smoky chipotles, tequila, and zesty lime.
Yield: 1 steak
Total Time: 12 hours and 10 minutes
Prep Time: 12 hours
Cook Time: 10 minutes
- 1/4 cup tequila
- 2 tablespoons chipotles in adobo
- 2 tablespoons extra-virgin olive oil
- juice of 2 limes
- 2 cloves garlic, chopped
- 1/4 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/2 teaspoon kosher salt
- 1 flank steak
- In a small bowl, whisk together the first ten ingredients. Place your flank steak in a plastic bag and pour in the marinade. Refrigerate for at least 12 hours or overnight.
- Remove the steak from the refrigerator 30 minutes prior to grilling and remove excess liquid with a paper towel.
- Preheat grill to high. Cook for 4-5 minutes on each side for medium-rare. Allow the steak to rest for 10 minutes before slicing.
Disclosure: This post is sponsored by The Beef Checkoff. All opinions are my own.