3 heads garlic chopped
3/4 cup lime juice
1/2 cup blanco tequila
1/4 cup soy sauce
1 bunch fresh cilantro chopped
1 jalapeño sliced
1 Tbsp ground black pepper
1 tsp ground cumin
2 lbs. flank steak
In a large gallon-sized bag, add garlic, lime juice, tequila, soy sauce, cilantro, jalapeño, black pepper, and cumin.
Add steak, seal bag, and mix to combine and coat steak.
Place into the refrigerator and let marinate for about 2-3 hours.
When ready to cook, preheat the grill to medium-high. Remove steak from marinade (keep marinade) bag and place on grill. Cook for 4-6 minutes per side for medium-rare or longer for desired doneness.
Remove steak from grill and let rest on cutting board for 5 minutes.
While the steak is cooking, add marinade from the bag into a medium saucepan. Heat over medium-high heat to just simmering, let simmer for 2-3 minutes, then strain and reserve.
Slice steak against the grain and serve immediately with reserved marinade as dressing.
