Tequila-Lime Marinated Flank Steak
1 flank steak, about 1-1/2 pounds
4 fresh limes
1/4 cup tequila
4 garlic cloves, minced
3 tablespoons olive oil or vegetable oil
2 tablespoons soy sauce
2 green onions, trimmed
1/4 cup fresh cilantro leaves, chopped
1 tablespoon Traeger Beef Rub
1 teaspoon chili powder
Put the steak in a large resealable plastic bag.
Using a grater or zester, remove the zest from one lime and put the zest in a jar with a tight-fitting lid. Juice the remaining limes, and add the juice to the jar along with the tequila, garlic, olive oil, soy sauce, onions, cilantro leaves, Traeger Beef Rub, and the chili powder. Tighten the lid, and shake vigorously to combine. (Alternatively, whisk the marinade ingredients together in a small bowl.) Pour over the steak, seal the bag, and refrigerate for 6 to 8 hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
Lift the flank steak from the marinade (discard the marinade and any solids) and pat dry with paper towels. Arrange the steak at a diagonal directly on the grill grate. Grill for 6 minutes, then turn. Continue grilling for 6 to 8 minutes more, or until the steak is medium-rare, about 140 degrees F. (The exact time will depend on the thickness of your steak.) Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly on the diagonal across the grain. Serve immediately.
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