Herradura Beef Arrachera (Grilled Garlic-Marinated Flank Steak with Lime)

Marinade:
3 pounds flank steak
3 tablespoons finely chopped garlic
3 tablespoons olive oil
1/2 cup Herradura Reposado tequila
1/4 cup fresh lime juice
1 tablespoon coarse salt
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper

Chipotle Pico de Gallo:

(approximately 3 cups)

1/4 cup fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo sauce
4 garlic cloves, minced
2 cups chopped seeded tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro

Flank Steak: Whisk together garlic, olive oil, Herradura Reposado tequila, lime juice into marinade. Marinate steak, cover and chill at least 30 minutes (but not more than 1 day).

While meat marinates, prepare Pico de Gallo sauce by combining fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro and season to taste with salt. Allow to stand for 1 hour at room temperature to allow flavors to develop

Prepare grill.

Season steaks generously with salt, cumin and pepper and grill on a rack set 5 to 6 inches over glowing coals for 2 to 3 minutes on each side for medium‐rare. Alternatively, cook in a sauté pan set over medium high heat for the same amount of time.

Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.

Chipotle Pico de Gallo: Combine fresh lime juice, chipotle chilies and minced garlic in a large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Allow to rest for one hour at room temperature to allow flavors to develop.

Recipe and photograph provided courtesy of Tequila Herradura.