- 3 heads garlic chopped
- ¾ cup lime juice
- ½ cup Blanco tequila
- ¼ cup soy sauce
- 1 bunch fresh cilantro chopped (use half for marinade, 1/2 for rice bowl)
- 1 jalapeño sliced
- 1 Tbsp. ground black pepper
- 1 tsp ground cumin
- 2 lb. flank steak (we used 2 steaks)
- Jasmine rice-2 cups dry
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 white onion, diced
1. Add garlic, lime juice, tequila, soy sauce, cilantro, jalapeño, black pepper, and cumin in a large gallon bag.
2. Add steak, seal bag, and mix to combine and coat steak.
3. Place into the refrigerator and let marinate for about 2-3 hours.
4. 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.
5. 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.
6. Cook the rice on the stovetop or in the microwave. Both directions will be on the bag (your preference.)
7. Dice your veggies.
8. Mix cooked rice and veggies, top with sliced flank steak.
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