Cooking Index - Cooking Recipes & IdeasFajitas Or Flank Steak In Cilantro, Citrus, & Gold Tequila Recipe - Cooking Index

Fajitas Or Flank Steak In Cilantro, Citrus, & Gold Tequila

The flavor of fresh citrus mingles with cilantro and gold tequila in a robust marinade for flank steak or fajitas. After grilling or broiling the meat, slice it across the grain and serve with warm tortillas, avocado wedges, grilled scallions (lightly basted in oil until slightly charred), lime wedges, cilantro sprigs, and your favorite salsa picante.

Type: Meat
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFajita meat (preferable outer skirt)
  (or 1 pound flank steak)
4   Garlic cloves - minced (large)
3 tablespoons 45mlGold tequila
2 tablespoons 30mlFresh lime juice
2 tablespoons 30mlFresh orange juice
2 tablespoons 30mlRed wine vinegar
1 1/2 teaspoons 7.5mlFreshly grated orange zest
1/4 teaspoon 1.3mlCrushed dried red chile pepper - to 1/2 teaspoon
1/2 teaspoon 2.5mlBlack pepper, freshly ground
1/2 teaspoon 2.5mlBrown sugar
3 tablespoons 45mlOlive oil
3 tablespoons 45mlChopped fresh cilantro

Recipe Instructions

Fajitas Or Flank Steak In Cilantro, Citrus, And Gold Tequila Marinade

Rub the meat with the garlic and place in a shallow dish. Mix the tequila, lime juice, orange juice, vinegar, orange zest, red and black peppers, and brown sugar; add the oil and mix well. Pour over meat, basting well. Add the cilantro to both sides of the meat. Cover and marinate overnight, turning occasionally.

Broil marinated meat in a preheated oven 6 inches from the flame, or grill on hot coals approximately 3 to 4 minutes per side (slightly longer for flank steak). Let stand 5 minutes before serving. This recipe serves 4 to 6.

Note: Festive Mexican-style appetizers called nachos can be made by spreading crisp tostada chips with refried beans (optional), grated cheese, and bite-size pieces of the grilled meat, then broiling under a preheated broiler, watching carefully, until cheese is melted and bubbly. Garnish each nacho with a cilantro sprig and jalapeno slices and serve with salsa picante and ice cold Mexican beer.

THE HERB GARDEN COOKBOOK by Lucinda Hutson (c) 1987, 1992 - Gulf Publishing Company, Houston, TX - 229 pages - $21.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.