Margarita Flank Steak with Cucumber Salsa
1 pound flank steak
Marinade
¼ cup tequila
2 limes, juiced
1 lime, zested
¼ cup olive oil
1 jalapeño, seeded and chopped
¼ teaspoon salt
1 teaspoon lime gelatin
Salsa
1 jalapeño, finely diced
1 small cucumber, peeled, seeded and diced
½ medium red onion, finely diced
1 tablespoon cilantro, chopped
1 small tomato, diced
1 lime, juiced
¼ cup olive oil
Salt and pepper
Place flank steak in a shallow plastic or glass dish.
In a small bowl combine all ingredients in the marinade; mix well and pour over steak. Cover with plastic wrap and refrigerate 2 hours. After 1 hour turn steak in marinade.
For the salsa: Mix all the ingredients for the salsa in a small bowl. Add salt and pepper to taste. Cover and refrigerate.
After 2 hours, heat the grill for direct cooking. Clean and oil the grill grates. Remove the steak from the marinade and discard the liquid. Grill the steak on one side for about 5 minutes. Flip and cook the other side for an additional 5 minutes or to your liking. Transfer steak to a cutting board and let it rest for 5 minutes before slicing. Cut the steak into slices across the grain. Serve with the salsa on top or as a side.
Serves four.
Mario Portanova, Porte Brown