Grilled Tequila Garlic Lime Flank Steak
Servings: 6

Ingredients:
1 cup roughly chopped garlic (approximately 3 bulbs)
3/4 cup freshly squeezed limejuice (approximately 8 large limes)
1/2 cup clear tequila
1/4-cup soy sauce
1 bunch roughly chopped 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
12 corn tortillas, wrapped in foil

Garnishes
1/2 cup chopped cilantro leaves
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce

Preparation:
Combine the garlic, limejuice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a re-sealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.

Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small saucepot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking

Place 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 grill to a cutting board, and let rest, lightly covered, for 5 minutes. Slice against grain; serve immediately with reserved marinade, garnishes, tortillas, and hot sauce.