Presented by True Aussie Beef & Lamb
Servings: 2 to 4
The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it’s boiled down to a rich sauce. You can serve the steak sliced with the sauce, or turn it into a tasty taco filling with your favorite toppings.
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Heat the oil in a large saucepan over medium heat until shimmering, add the cumin seeds and garlic and cook until the seeds are aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute. Add the beer, orange juice, tequila, lime juice, brown sugar, chiles in adobo and 1/4 tsp. salt. and bring to a boil. Lower the heat and stir until the sugar has dissolved. Remove the marinade from the heat and allow it to cool to room temperature, about 10 to 20 minutes. Place the steak in a large bag and place the bag in a large bowl. Pour in the cooled marinade and refrigerate for at least 8 hours or up to 48 hours.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Brush both sides of the steak with oil and then season generously with salt and pepper. Grill the steak until good sear marks appear, 4 to 6 minutes. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 8 to 10 minutes total cooking time for medium rare. Let the steaks rest for about 5 minutes.
Transfer the reserved marinade to a medium saucepan, bring to a boil and reduce by half to about 1 cup. Add the cream and simmer until thickened, about 3 to 5 minutes.
Cut the steak into 1/4-inch-thick slices and serve with the sauce. Alternatively, the steak can be sliced as thinly as possible and served as tacos in charred corn tortillas with diced avocado, thinly sliced red onion, chopped tomatoes, cilantro leaves, crumbled queso fresco, and a drizzle of the sauce.
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