Whether you are having a large Christmas gathering or cooking for a crowd at a tailgate or homegate party, flank steak could be the perfect choice.
The flank steak is a more muscular cut of beef and needs marinating to help tenderize and flavorize.
I have a go-to recipe from my mom that I have used for years.
But after reviewing Kix Brooks’ new cookbook, “Cookin’ It With Kix”, I decided to have a flank steak cook off pitting his recipe against my old one.
His won out!
Honky-Tonk Tequila Steak
Here is his recipe and his creative writing…
“Kix story: Ronnie Dunn and I burned up the road and the stage together for more than twenty years as Brooks & Dunn. A lot of the music we made was what you might call rambunctious, honky-tonk-country…This steak recipe is just as rowdy as those two-steppin’ barroom tunes. It’s easy to transport the marinating steak in a cooler to a picnic or tailgate party. Take it out of the cooler while you’re setting up your grill, then slap it on the hot fire, and in less than 10 minutes, your steak is ready. remember to bring a big cutting board for resting and slicing your steak on.”
“Kix Tip: Overall I’m not a huge fan of marinades. People say they enhance the flavor, but in my own experience and from what I learned hosting a Cooking Channel steak show, it’s all about getting the best cut of meat in the first place. The big-time chefs I met on the show earn their money with the steak sauces they make from scratch. A Prime cut of steak plus a sublime sauce make a great steak…I’m breaking my own rule for this particular flank steak though, because I think this zesty marinade really does impact the flavor, especially if you poke a few holes in the steak before you put it in the marinade.”
Now from KathyMillerTime’s viewpoint…I know what makes this marinade special…think tequila, lime and margaritas…
- Big handful of fresh cilantro leaves
- 1/4 cup tequila
- 1/2 cup fresh lime juice
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons garlic powder or 4 minced garlic cloves
- 1 teaspoon onion powder or 1 shallot, roughly chopped
- 1 serrano or jalapeno pepper, seeded and roughly chopped (optional)
- 1 flank steak
- 1 to 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Mix the cilantro, tequila, lime juice, Wordestershire sauce, black pepper, salt, garlic powder, onion powder, and serrano pepper in a large ziptop plastic bag or plastice storage container.
- Add the steak. Seal the bag and refrigerate for several hours.
- Heat grill to high.
- Remove the steak from the refrigerator or cooler, and let sit in the marinade for at least 30 minutes before grilling.
- Remove from marinade, and sprinkle both sides with salt and pepper.
- Discard the marinade.
- Grill or broil the steak for 4 to 5 minutes on each side over direct heat. Remove from the heat, and let the steak rest for 5 minutes on a cutting board. Slice against the grain and serve.
By Kix Brooks via KathyMillerTime
Adapted from Cookin' It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking
Recipe Printed from www.kathymillertime.com
I like to serve this steak at a dinner party, on biscuits for a Christmas Eve dinner and of course for a big tailgate or homegate. Would be great on biscuits for the College Bowl games and the Super Bowl.
“Cookin’ It With Kix: The Art of Celebrating and The Fun of Outdoor Cooking” would make a great Christmas gift for your grilling/BBQing better half! Or buy it for yourself as a gift from Santa!
Come celebrate with me. I’ll save you a seat at the table, or the tailgate, or the campfire!