Grilled flank steak marinated in tequila, garlic, and lime

Ingredients:

Steak

• 1 cup coarsely chopped garlic (about 3 heads)
• 3/4 cup freshly squeezed lime juice (about 8 large limes)
• 1/2 cup white tequila
• 1/4 cup soy sauce
• 1 bunch coarsely chopped cilantro, leaves and stems
• 1 jalapeño, seeded and diced
• 1 serrano pod, seeded and diced
• 1 tsp ground cumin
• 1 tbsp. crushed black pepper
• 0.7-1 kg flank steak
• 12 corn tortillas, wrapped in foil

For serving

• 0.5 cup chopped cilantro
• 1 bunch of radishes, wash, trim ends, thinly slice radishes
• 1/3 cup grated queso fresco cheese
• 2 ripe avocados, pitted and thinly sliced
• 3 ripe tomatoes, cut into wedges
• Hot sauce for serving

Preparation:

1. In a 4-quart zip-lock plastic bag, combine the garlic, lime juice, tequila, soy sauce, cilantro, pepper, cumin, and black pepper. Add the steak and marinate in the refrigerator for 2 hours. Remove from the refrigerator and marinate at room temperature for another 30-45 minutes.
2. Preheat the grill to medium-high heat. Remove the steak from the marinade, reserving it. Transfer it to a small saucepan and bring to a boil. Then strain and set aside.
3. Place the tortillas on the edge of the grill and turn the bag a few times to heat through while the steak cooks.
4. Place the steak on the grill grate. Grill for 4 minutes, rotate 90°, and grill for another 3 minutes (to create grill marks). Flip and grill for another 3-5 minutes, depending on your desired doneness. Remove the steak from the grill, transfer it to a cutting board, and let it rest, loosely covered, for 5 minutes.
5. Slice the beef against the grain and serve immediately with the marinade, garnishes, tortillas and hot sauce.