Tequila Steak Recipe

Make the marinade

In a medium bowl, whisk together 1/2 cup tequila, 1/4 cup fresh lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 1 tablespoon soy sauce and 1 teaspoon honey until blended.

Add 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to combine.

Taste and adjust: if the marinade tastes too sharp, add an extra 1 teaspoon honey; if too flat, add a squeeze of lime. Reserve about 1/3 cup of the marinade (set aside refrigerated) to brush the steak near the end of cooking and for finishing sauce if desired.

Marinate the steak

Place 1.5 lbs flank or skirt steak in a shallow dish or resealable plastic bag. Pour the remaining marinade over the steak, making sure it is evenly coated. Press out excess air (if using a bag) and refrigerate for at least 1 hour and up to 6 hours. For best flavor and texture, marinate 2–4 hours. Do not exceed 8 hours to avoid meat becoming mushy from acid.

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat both sides dry with paper towels (this promotes a good sear). Reserve the marinade set aside earlier; discard any marinade that has been in contact with raw meat unless you boil it for 3–5 minutes.

Preheat and season

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 5 minutes) or preheat a grill to high. Lightly brush the steak with 1 tablespoon vegetable oil and season lightly with additional salt and pepper if desired.

Sear the steak

Add the steak to the hot pan (or to the grill). Sear without moving for 3–4 minutes to develop a deep brown crust. Flip and cook an additional 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for thickness and desired doneness: +2 minutes per side for medium, longer for well done.

Finish with marinade and butter

During the last 30–60 seconds of cooking, brush the reserved marinade over the top of the steak and add 1 tablespoon butter to the pan (if using). Spoon melted butter and marinade over the steak to glaze.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute. Slice thinly against the grain into 1/4-inch slices. Taste a piece and season with a light sprinkle of coarse sea salt if desired.

Arrange sliced steak on a platter. Scatter 2 tablespoons fresh cilantro leaves and 1/4 cup thinly sliced red onion over the top.

Serve with lime wedges on the side for squeezing. Optionally drizzle any reserved marinade that was boiled down (see note) or a little fresh lime juice over the slices.

Enjoy as-is with rice, tortillas, or a simple salad. Leftovers keep tightly covered in the refrigerator for up to 3 days.