Recipe: Fajitas or Flank Steak in Cilantro, Citrus, and Gold Tequila

FAJITAS OR FLANK STEAK IN
CILANTRO, CITRUS, AND GOLD TEQUILA
Servings: 4-6

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.

1 pound fajita meat (preferable outer skirt) or 1 pound flank steak
4 large garlic cloves, minced
3 tablespoons Gold tequila
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1 1/2 teaspoons freshly grated orange zest
1/4 to 1/2 teaspoon crushed dried red chile pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon brown sugar
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro

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.

VARIATION:

NACHOS:
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.

Source: The Herb Garden Cookbook: The Complete Gardening and Gourmet Guide by Lucinda Hutson