Tequila Lime Flank Steak with Peppers and Onions
Fire up your taste buds with this smoky, citrus-infused Tequila Lime Flank Steak with Peppers and Onions! This vibrant recipe combines tender, marinated flank steak with the bold flavor combination of zesty lime juice, smooth tequila, and warm spices like smoked paprika and chili powder. The steak is seared to perfection and paired with a medley of sautéed bell peppers and onions for a colorful, flavor-packed side. With just 15 minutes of prep time and the option to marinate ahead, it’s a simple yet show-stopping dish ideal for weeknight dinners or impressing guests. Serve it as is or transform it into tacos, fajitas, or rice bowls for a versatile and unforgettable meal. Perfect for steak lovers craving big flavors with a Tex-Mex twist!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Lime juice
- 2 tablespoons Tequila
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pepper Red bell pepper, sliced
- 1 pepper Yellow bell pepper, sliced
- 1 pepper Green bell pepper, sliced
- 1 onion Yellow onion, sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Vegetable oil
Instructions
In a medium mixing bowl, combine lime juice, tequila, 2 tablespoons of olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or up to 8 hours for best flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.
Remove the flank steak from the marinade, letting any excess drip off, and cook in the skillet or grill pan for 4-5 minutes on each side or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Transfer the cooked steak to a cutting board, tent it with aluminum foil, and let it rest for 10 minutes before slicing against the grain into thin strips.
Wipe down the skillet, then heat the vegetable oil over medium-high heat. Add the sliced bell peppers and onion, cooking for 6-8 minutes or until they are tender and slightly charred.
Serve the sliced flank steak on a platter with the sautéed peppers and onions on the side. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.2 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 166 mg | 13% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
