Verbal Gold Blog logo

Recipe // Tequila Cilantro Marinated & Grilled Steak

This man approved meal is sure to please on your next date or feed the fam night.  I recently made it for my boyfriend and it’s delicious.  Personally I chose a filet but a lot of similar recipes are using flank steak for tacos.  With the filet, you can serve with asparagus and sweet potato small fries to keep it healthy.  Maybe a marg or two on the side. (wink wink)  I also served with fresh rosemary infused water.  It’s amazing and something I picked up from a restaurant in Miami.  My infused water pitcher is from here and now 50% off but I also am loving this one!  




1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds steak of your choice

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

Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve. (note: do not pour marinade over steak while it’s on the grill.  the tequila will cause a major flare up and potentially char/burn the outside of the grill)  If you weren’t following us on snap chat (@VerbalGoldBlog) while we prepared this you missed out because it was hilarious. #domesticgold 

Place the 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 the grill to a cutting board and let rest, lightly covered, for 5 minutes.

Modified // Recipe courtesy of Guy Fieri, 2008

xoxo Ady