Ever wonder what to do with leftover tequila? Neither have I. I never have any leftover tequila. But, I will add to my bar stock for this fine recipe that I found on the web. The great thing about this recipe is that you can put it together in the morning and cook it on the grill or under your oven broiler. It's easy and it will always make a hit. Have it with some fresh guacamole and a fresh made margarita, and you'll be set. London Broil is also called flank steak. It's tough as shoe leather if you don't marinade it. Be sure to slice the meat against the grain and on the bias, which will make it even more tender.
Ingredients
1 jalapeno pepper, seeded
1 clove garlic
1 cup tequila
1/2 cup teriyaki sauce (like, Kikkoman)
1/4 cup sesame oil
1/4 cup Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 1/2 pounds flank steak
The Recipe
Core the jalapeno. In other words, cut off the stem, slice it in half lengthwise, and cut out the seeds and those little white veins you see. I suggest you hold the pepper with a plastic bag (I just use the vegetable bag that came from the grocer). If you've ever handled an jalapeno and later rubbed your eyes, you already know why I suggest this.
In a blender, combine all ingredients except the flank steak. Process until smooth.
Place the steak in a plastic zip-lock bag and pour in the marinade, turning the steak to coat it well. Get all the air out of the bag, and then refrigerate for at least 4 to 6 hours before cooking.
Get your grill going until red hot, or turn your oven broiler on high. If you're broiling in the oven, let your broiling pan get hot under the broiler.
Place the flank steak on the white hot grill, or on your pre-heated broiler pan, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
Let your London Broil rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices.
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