Top sirloin steak was also on sale last week...I have a hard time resisting meats on sale at the grocery. Limes have become affordable again, and I had a bunch of limes to finish up last week. This recipe was great, but the trick with using less expensive cuts of steak of top sirloin is to let the steak marinate for at least overnight, to grill the steak of medium rare (more on the rare side), to let the steak sit, and to slice the steak very, very thinly against the grain. It's just difficult to create a more tender steak from a naturally chewy cut. I found that the steak was also better the day after cooking - for some reason it become more tender. For convenience, I slice it all at once prior to the first serving or prior to storing the leftovers.

Grilled Tequila Garlic Lime Steak adapted from Guy Fieri
Yield: 4 servings

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

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 overnight. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.

Prepare a grill to medium-high heat. 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.


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