Skip the cantina and make this easy and flavorful Grilled Flank Steak at home. The steak is given a shot of flavor with a lime and Desert Pepper Tequila Blend marinade, then grilled, sliced and topped with a fresh Charred Corn Salad.
Prep time: 4 hours
Cook time: 15 minutes
|1.5 lb.||Flank Steak|
|2 cloves||Garlic, minced|
|2 T||Red Wine Vinegar|
|2 T||Soy Sauce|
|2 tsp||Desert Pepper Tequila Blend|
|1/4 tsp||Black Pepper, ground|
|Charred Corn Salad:|
|2 T||Sugar, granulated|
|1/2 cup||Poblano Pepper, roasted & diced|
|1||Red Bell Pepper, roasted & diced|
|1 T||Olive Oil|
|1/2 T||Jalapeno, minced|
|1 T||Red Onion, minced|
|2 T||Cilantro, chopped|
|1/2 tsp||Desert Pepper|
In a glass mixing bowl, whisk together garlic, vinegar, soy sauce, honey, lime juice, and seasonings. Add flank steak to marinade. Cover and refrigerate for 4 hours, turning steak after 2 hours.
- Meanwhile, add water to a 4” deep sauté pan and bring to a boil. Add sugar and corn and reduce heat to medium. Cook corn for 6 minutes, until bright golden yellow. Transfer corn to grill and lightly char on all sides. Set aside.
- Brush peppers with olive oil and place on grill. Char on all sides, then place in a glass bowl and cover with plastic wrap. After 10 minutes, remove skin and seeds from peppers, then dice.
- In a glass mixing bowl, whisk together olive oil and lime juice. Add roasted peppers, jalapeño, onion, cilantro, and seasonings.
Grill steak over medium-high heat 4 to 6 minutes [depending on thickness of steak] per side for medium-rare. Rest for 10 minutes, then thinly slice against the grain.