Description
This copycat recipe has become one of my family's Fourth of July favorites. The adults can make margaritas from the rest of the tequila!
Ingredients
- 3/4 cup plus 1 tablespoon lime juice, divided
- 3/4 cup blanco tequila
- 2 tablespoons garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon montreal steak seasoning
- 1 tablespoon dried oregano
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 pounds beef flank steak
- 1 package (9 to 10 ounces) hearts of romaine salad mix
- 3 tablespoons olive oil
- 1 pint rainbow cherry tomatoes, halved
- optional: cotija cheese and lime wedges
Directions
- In a large bowl, whisk together 3/4 cup lime juice, tequila, garlic powder, cumin, steak seasoning, oregano, pepper and red pepper flakes. Place steak in a shallow dish; add tequila mixture and turn to coat. Refrigerate, covered, 8 hours or overnight, turning once.
- Drain beef, discarding marinade; pat dry. Grill, covered, over direct medium-high heat, turning once, until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 10-15 minutes. Place beef on a cutting board; cover and let rest 5-10 minutes. Thinly slice steak across the grain.
- Place salad mix on a serving platter; drizzle with olive oil and the remaining 1 tablespoon lime juice. Place steak over romaine; top with tomatoes and, if desired, Cotija cheese and lime wedges.
