Ingredient

Marinade

• ¾ cup + 1 Tbsp lime juice, divided

• ¾ cup Blanco tequila

• 2 Tbsp garlic powder

• 1 Tbsp ground cumin

• 1 Tbsp Montreal steak seasoning

• 1 Tbsp dried oregano

• ½ tsp pepper

• ⅛ tsp crushed red pepper flakes

Steak

• 2 lb beef flank steak

Salad Base

• 1 pkg (9–10 oz) hearts of romaine salad mix

• 3 Tbsp olive oil

• 1 pint rainbow cherry tomatoes, halved

Optional Toppings

• Cotija cheese

• Lime wedges

Directions

1. Marinate the Steak In a large bowl, whisk together ¾ cup lime juice, tequila, garlic powder, cumin, Montreal steak seasoning, oregano, pepper, and crushed red pepper flakes. Place the flank steak in a shallow dish, pour the marinade over it, and turn to coat. Cover and refrigerate for 8 hours or overnight, turning once.

2. Grill the Steak Drain the beef, discarding the marinade, and pat the steak dry. Grill, covered, over direct medium‑high heat, turning once, until it reaches your desired doneness:

• 135°F for medium‑rare

• 140°F for medium

• 145°F for medium‑well This will take 10–15 minutes. Transfer the steak to a cutting board, cover, and let rest 5–10 minutes. Thinly slice across the grain.

3. Build the Salad Spread the romaine salad mix on a serving platter. Drizzle with olive oil and the remaining 1 Tbsp lime juice. Arrange the sliced steak over the romaine. Top with rainbow cherry tomatoes and, if desired, Cotija cheese and lime wedges.

Nutrition Facts —

1 Plate

Calories: 420–520 Total Fat: 22–28 g Saturated Fat: 5–7 g Cholesterol: 85–110 mg Sodium: 650–850 mg Total Carbohydrates: 10–14 g Dietary Fiber: 2–3 g Sugars: 3–5 g Protein: 38–46 g