Tequila Steak Tostada Bowl Recipe | Hungry AF
This steak bowl is zesty and ready to party in your mouth. And the best ingredient: Tequila!
For more Hungry AF recipes:
INGREDIENTS
Steak & marinade:
1 lb skirt steak
2 limes, zested and juiced
4 tbsp tequila
2 tsp garlic powder
½ tsp cumin powder
½ tsp cayenne powder
Salt and pepper to taste
For the rest:
2 flour tortillas
1 romaine lettuce heart, chopped
¼ cup canned black beans, drained
¼ cup tomato, diced
¼ cup cooked corn
1 lime
cilantro to taste
sliced jalapeño to taste
sour cream
hot sauce to taste
vegetable oil for brushing tortillas
RECIPE
1. Combine all steak and marinade ingredients, cover, and set aside to marinate for at least 1 hour or overnight.
2. Make tostada bowls: Preheat oven to 300°F. Brush tortillas on both sides with vegetable oil. Place them in oven safe bowls to create bowl-like shapes. Bake for about 15-20 minutes. Checking occasionally to prevent burning. Remove from oven and keep in the bowl until cool.
3. In a large bowl, combine chopped lettuce, black beans, tomato, corn, and some lime juice.
4. In a skillet or grill on medium-high heat, cook steak on both sides, until seared and cooked to your preferred doneness. Set aside to rest for about 5 minutes. Slice into bite-sized pieces.
5. To assemble, place the salad in the tostada bowl, top with steak, sour cream, jalapeños, cilantro and hot sauce.
___
Follow us! We don't bite...unless you're made of food ;)
Subscribe to Tastemade |
Snapchat Discover |
Facebook |
Instagram |
More daily programming |
Watch us behind the scenes at Snapchat | @tastemade
Tequila Steak w: Chimichurri Sauce
Recipe:
-1 pound flank steak
-2 cups chicken stock
-¼ cup tequila
-1 tsp salt
-1 tsp pepper
-1 tsp garlic powder
For the sauce:
-1 shallot, finely diced
-1 jalapeno, seeded and finely diced
-1 tsp garlic powder
-1 tsp salt
-¼ cup red wine
-¼ cup apple cider vinegar
-½ cup chopped fresh cilantro
-½ cup chopped fresh parsley
-¼ cup chopped fresh oregano
-1 cup olive oil
Directions:
Place steaks into a mixing bowl and pour stock, tequila, salt, pepper and garlic powder over meat; stir. Cover and marinate for at least two hours.
Place steaks (flank or skirt) on grill 4 min direct heat
Move steaks to indirect heat for 3 minutes or until steak reaches internal temp of 130 (medium rare)
Remove from grill, cover in foil and let sit for 10 minutes.
Sauce Directions:
Mix the shallot, jalapeno, garlic powder, salt, wine and vinegar in a bowl. Stir to combine well; let rest 5 minutes.
Add the cilantro, parsley and oregano. Pour olive oil into mixture and whisk well with fork; season with salt and pepper to taste.
How To Make Tequila Lime Steak | Ep 593
SEE MORE FOR INGREDIENTS LIST
I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
NEW VIDEOS WEEKLY!
SUBSCRIBE:
YOUTUBE:
SHOP:
FACEBOOK:
SNAPCHAT: henrytad1990
INSTAGRAM: @henry_tadevosian
PATREON:
TWITTER: @HenryTadevosian
TIKTOK: @henryshowtos
MAIL: Anais Restaurant, Unit 1, 11 Brookhollow Avenue, Norwest, 2153, Sydney, NSW, Australia
FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA (SYDNEY, AUSTRALIA)
How To Make Tequila Lime Steak | Ep 593
200/300g rump steak
1/4 cup tequila
1/4 cup lime juice
1 tsp salt
1 tsp ground cumin
3 tbsp soy sauce
1 tbsp fresh chopped coriander
1/2 tsp black pepper
2 crushed garlic cloves
1 chopped jalopeno
3 tbsp olive oil
Serve with roast potatoes or vegetables
Tequila Lime Steak Fajitas Recipe - Mission Foods
Tequila lime steak fajitas for the win! Add a little twist to a tex mex favorite.
Makes 4 to 6 servings
Ingredients:
Marinade
½ cup freshly squeezed lime juice (3 to 4 limes)
½ cup orange juice or blood orange
½ cup tequila
1 tablespoon ground cumin
1 teaspoon minced fresh garlic (2 cloves)
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper
1 pound flank steak
1 red pepper, seeded, cut into 4 pieces
1 yellow pepper, seeded, cut into 4 pieces
1 medium red onion, sliced into 1/8-inch rings
1 jalapeno pepper, seeded, cut in ½
1 tablespoon extra virgin olive oil
6 Mission 8-inch Super Soft Flour Tortillas, warmed:
Shredded Monterey Jack cheese
Guacamole
Sour Cream
Salsa
Chopped fresh cilantro leaves
Lime wedges
Preparation:
In 1 gallon zip lock plastic bag place all marinade ingredients; mix well. Add flank steak and place into refrigerator for 3 to 4 hours. Meanwhile, brush vegetables with olive oil; set aside. Heat grill to medium high heat. Remove steak from marinade and discard marinade. Place steak on grill along with vegetables. Grill for 4 minutes then turn over meat and vegetables. Continue grilling steak for 3 to 4 minutes or until pink in center; remove from grill and set aside. Continue grilling vegetables until softened (5 or 6 additional minutes); remove from grill. Slice vegetables into strips and slice steak into strips cross wise across grain. To serve: Place steak slices into warmed tortillas, then top with sliced vegetables, shredded cheese, guacamole, sour cream, salsa, and chopped cilantro leaves. Squeeze lime wedges over tortillas.
Check out more great recipes here ????
---------------------------------------------------
Connect with Mission Foods ????
---------------------------------------------------
►FACEBOOK:
►INSTAGRAM:
►TIKTOK:
►PINTEREST:
►TWITTER:
►WEBSITE:
Eric's Grilled Tequila & Lime Ribeye Steak and Chicken ~ Amy Learns to Cook
Join Eric as he makes Grilled Tequila & Lime Rib Eye Steak and Chicken. The marinade is great on both steak and chicken. This meat grills up flavorful and tender. Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
Please SUBSCRIBE to my channel, LIKE, and leave a COMMENT.
Please visit my website: amylearnstocook.com
Tequila Lime Shrimp Stuffed Flank Steak
Flank steak is best when it is stuffed with shrimp! This flank steak is stuffed and rolled up with some tequila lime marinated shrimp and is oozing with melted Oaxaca cheese. The tequila lime marinade gives the shrimp a smoky-sweet flavor that is out of this world! The Oaxaca cheese is incredibly melty and gushes out of the flank steak when it is sliced into. This stuffed flank steak recipe was inspired by my recipe for grilled tequila lime shrimp and cooked on a pellet grill to soak up some smoky flavors.
Grab this and other great recipes on the blog at
Ingredients
1-1.5 pound flank steak
8 ounces Oaxaca cheese
24 large shrimp, peeled and deveined, tails removed (about 1 1/4 pounds)
salt
pepper
1/4 cup tequila
1/4 cup fresh lime juice
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon ancho dried pepper
Instructions
1. Combine the ingredients of the tequila lime marinade in a large bowl and place the shrimp in the marinade. Let it soak for 1-4 hours or overnight in the fridge.
2. Butterfly the flank steak by running your knife through the middle of the steak so that you can open it up like a book. Hammer it to about 1/2-inch thick with a meat mallet tenderizer. Optional: add the flank steak to the marinade from this easy grilled marinated flank steak recipe and let it soak for 1-4 hours or overnight in the fridge.
3. Preheat your smoker or grill to 225°F.
4. Lay the flank steak out flat. Place a layer of thinly sliced Oaxaca cheese on the flank steak. Then distribute the shrimp on top of the cheese on the flank steak.
5. Carefully roll up the flank steak. Be sure to roll it up in the orientation which would make the fibers in the meat run lengthwise. In other words, when you slice into the stuffed flank steak, you want to cut perpendicular to the meat fibers.
6. Tie pieces of twine around the flank steak so that it holds it together. Space the twine apart 2 inches apart.
7. Place the stuffed flank steak on the preheated grill and cook for about 90 minutes or until the internal temperature of the steak reaches 140°F.
8. Remove the steak from the grill and cover it with aluminum foil so that it can rest.
9. Slice up the steak and enjoy! Be sure to admire the stringy cheese pulls as you take your first bite!