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Tequila-Lime Flank Steak with Pickled Red Onions |
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Serves: 6 Print this Recipe(Carne Asada con Cebollas Rojo en Escabeche) Category: Beef The word asada refers to meat that is grilled over coals or on a griddle, or is broiled. However prepared, it is a very popular way Mexicans eat meat. In this recipe, a tequila marinade gives a lively flavor to the grilled steak. Maggi seasoning extract, used to enhance flavor in the same way as Worcestershire, is available in most supermarkets. Topping it off with red pickled onions adds to the festive appearance. If the weather isn't right for outdoor grilling, the steak can be cooked indoors on a stovetop grill pan. Pickled Red Onions 2 beef flank steaks (each about 1 1/2 pounds) 3 cloves garlic (medium), minced 1/2 teaspoon freshly ground pepper 1/3 cup tequila 3 tablespoons fresh lime juice 1 tablespoon honey 1/2 teaspoon bottled Maggi seasoning extract or Worcestershire sauce 3 tablespoons vegetable oil plus extra for the grill 1/2 teaspoon salt, or to taste 1. Prepare the onions. Then, trim the steaks of excess fat and silver skin. Score the steaks by making cuts about 1/2 inch deep and 2 inches apart, diagonally across the meat in two directions to make a diamond pattern on both sides. Rub the meat all over with garlic and pepper. Place the steaks in a large shallow glass baking dish. 2. In a bowl, whisk together the tequila, lime juice, honey, Maggi, and oil. Drizzle 2 tablespoons of the marinade on each steak, and turn the steaks to coat. Reserve the remaining marinade. Cover and refrigerate the meat about 2 hours or up to 8 hours. 3. Remove the meat from the refrigerator about 1 hour before cooking. Have ready a hot outdoor grill or heat a stovetop grill pan over medium-high heat. Pat the meat dry with paper towels, and season with salt just before grilling. Brush lightly with oil. 4. Grill the steaks on a hot greased grill over high heat or in the grill pan on medium-high heat, turning to brown the meat on both sides, 8 to 12 minutes total for medium-rare, depending on the thickness of the meat. (Adjust cook time for desired doneness.) Brush the steaks with the reserved marinade the last 3 minutes of cooking. 5. Remove the steaks to a cutting board and let stand 5 minutes. Cut across the grain into thin slices. Serve with pickled red onions scattered over the meat. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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