1. In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin. 2. Add the steak, and seal. 3. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. 4. Remove meat from the marinade, pat dry. 5. Season both sides with salt and pepper. 6. Prepare grill: 7. Oil the grill surface. 8. Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm. 9. Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish. 10. Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine. 11. Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing. 12. Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas. 13. Serve immediately with hot tortillas, lime juice, salsa, sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
