Tequila lime flat iron steak.

Today was a perfect day. I had a great night sleep, great morning, great day. Since all the stars were all well lined up, I was in the mood for something new to cook. Lately it has been rush, rush and dinner has suffered because of it. I just purchased this great flat iron steak and the only thing I was thinking was: tequila and lime marinate.

I have no idea where that came from, but I decided to go with it. For my birthday a friend of mine that knows how much I enjoy cooking and trying new things, gave me this great set of Penzeys Spices. I have been wanting to play with them and tonight the opportunity was right there available to me. I decided to use “Mural of Flavor”. a subtle blend of spices, shallots, onions, garlic, lemon peel, chive and orange peel.

The recipe may look a bit long and detailed, but it is not. Not wanting to waste the marinate, I decided to reduce it. After all I did not want to see all that tequila not used up.

Being that I was playing with new flavors, testing the sauce was fun and challenging at the same time. I had to add more sugar to remove some of the tartness of the lime. Still not satisfied, I decided to add butter, as a good French person would do. And voila… the sauce was perfect. I must give credit to us French, we know how to make sauces and enjoy butter (see Giangi’s ten commandments on Giangi’s Corner tab above).

Paired the meat with couscous and Lime peas-corn tomatoes cups.
I love to prepare the peas inside the tomatoes, two vegetables at once, and great presentation for any dinner party.


Tequila Lime Flat Iron Steak

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tequila lime flat iron steak
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 4


  • 1 cup tequila 1 cup tequila
  • 0.54 cup lime 1/3 to 1/4 cup juice of lime
  • 5 tbsps honey 5 tablespoons honey
  • 1 tsp sugar 1 teaspoon orange calendula sugar
  • 2 lbs flank steak 2 pound cut in half and fork poked flank steak
  • 3 garlic 3 peeled garlic cloves
  • 2 tbsps cilantro 2 tablespoons cleaned, stemmed and chopped cilantro
  • 2 tbsps sugar 2 tablespoons sugar
  • 2 tbsps unsalted butter 2 tablespoons unsalted butter


  • In a wide glass pan mix the following ingredients: Tequila, lime juice, honey, orange calendula sugar, Mural of Flavor, garlic cloves and 1 tablespoon of cilantro. Blend well.
  • Salt and pepper the meat and add to the marinate. Place in the refrigerator for a couple of hours, turning occasionally.
  • Remove the meat from the glass pan and place the tequila- lime mixture in a small heavy bottom pan.
  • Add the remaining cilantro, 2 tablespoons sugar, salt and pepper. Cook over medium heat until reduced by third.
  • Add the butter to the reduced marinate and swirl over medium heat.
  • Prepare the grill, or heat a grill pan to high heat. Seat the meat and cook until desired doneness is reached.
  • Serve sauce over the sliced meat.


Calories: 613kcal | Carbohydrates: 30g | Protein: 48g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 123mg | Potassium: 809mg | Sugar: 28g | Vitamin A: 190IU | Vitamin C: 4.5mg | Calcium: 56mg | Iron: 3.7mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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