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Grilled Tequila-Habanero Flank Steak

serves 4-6

Flavored with spices, garlic, habanero and a couple of shots of tequila, a moist and piquant rub is a spirited match for grilled skirt or flank steak. Marinate the steaks overnight and bring to room temperature for 30 minutes before cooking for the best flavor.


1 tablespoon cumin seeds
1 tablespoon sesame seeds
1 teaspoon mustard seeds
1 teaspoon dried oregano
1 habanero pepper, seeded and finely minced
1 tablespoon minced garlic
2 teaspoons sea salt
3 shots silver tequila or chile infused tequila
3 pounds skirt or flank steak


prep: 10 minutes
total: 15 minutes, plus at least 2 hours to marinate


spice grinder
plastic bag


1. In a skillet over medium-high heat, toast the cumin, sesame and mustard seeds until they are fragrant and lightly browned. Add the dried oregano and toast for 2 more minutes (taking care not to burn). Remove the toasted mixture to a plate and cool before grinding to a powder in a spice grinder.

2. In a small bowl, mix the minced habanero, garlic, sea salt and tequila with the powdered seeds. Mix well to remove any lumps. In the plastic bag, combine the steak with the tequila spice rub. Use the bag to rub the spice paste into the meat; avoid touching the marinade with bare hands to avoid irritation from the habanero.

3. Prep the grill, banking the coals to one side and creating a very hot spot for the steak. Remove steaks from marinate with tongs and place on grill; cook each side for 3 minutes for medium-rare. Remove to a plate, tent with aluminum foil and let rest 8-10 minutes before carving.

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