September 15, 2014

Grilled Tequila Garlic Lime Flank Steak

As many of you may know, I have been on the hunt for a decent Carne Asada recipe ever since I first fell in love with the Carne Asada at K38 in Wilmington.  I've tried at least half a dozen and nothing even comes close to my beloved K38.
Well I finally found a worthy recipe!  It doesn't taste just like the meat at K38, but it is so flavorful and easy to make that it will make you forget all about the restaurant version...especially if, like me, you longer able to go out to dinner.  So it's a win, win!
I only used the recipe for the meat.  I just did my own thing for all of the garnishes.  I have served it with sautéed peppers and onions, black beans, tortillas, salad, and other traditional fajita toppings.  It's good with anything.
The only modifications I have made as I continue to make it are to replace the 3 BULBS of garlic with just a heaping spoonful of pre-minced garlic in a jar.  I hate mincing garlic so I'll be damned if I am going to spend my time chopping 3 full heads of garlic.  I also have tried it with cheap dark tequila instead of the clear and I think it tasted just as good.
Get ready to squeeze a lot of limes and have some really good dinner soon.  I have made this 4 times in a month it is so good. 
Grilled Tequila Garlic Lime Flank Steak
  • 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 roughly chopped fresh cilantro, leaves and stems
  • 1 jalapeno pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1 teaspoon cumin powder
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 to 2 pounds flank steak
  • 12 corn tortillas, wrapped in foil (I prefer flour)
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.


  1. I used to love going to K38 when I was living in Wrightsville. This recipe looks delicious.

  2. Yum! :) I can never figure out which way the grain is going or how to cut against it?!