We have been fascinated with flambéed desserts and dishes for some time. Having a little fireworks in one’s life can always be a little exciting, and during these times, who doesn’t want dinner and a show? We have scanned through various recipes trying to find just the right flambe’ to try. Most looked enticing, but were a little high maintenance. (Craig is biting his tongue right about now. ;)) During the COVID lock down, this recipe came across our laps in the Dallas Morning News. We made some minor adjustments to the recipe. Some of the ingredients listed in the original were very difficult to find. Our version was delicious. We hope that this recipe will ignite your curiosity and you will give it a try.
The most important part of this recipe is to purchase the right steak. The recipe calls for tenderloin, skirt steak or flank steak. We used tenderloin. It was a little more pricey, but it paid off because the cooked meat was very tender. Other steak cuts can sometimes get a little over cooked and tough.
Other ingredients you will need are olive oil, garlic cloves, lime juice, reposado or anejo tequila, vegetable oil, paprika, white vinegar, oregano, ground cumin, soy sauce and Worcestershire sauce.
To start you will make a garlic/oil mixture by placing olive oil and garlic in a blender processing until garlic is liquified. Slice the tenderloin across the grain in thin slices. Place the steak in between wax paper and tenderize with a wooden mallet or rolling pin until about 1/2 inch thick. Place steaks in a baking dish and brush with the garlic mixture. Set aside.
Next place the other ingredients in a blender and blend until liquified. Pour the marinade over the steak and refrigerate for at least 2 hours.
Heat the tequila to warm. We placed ours in the microwave for about 15 seconds. Heat oil in a large skillet. Remove the meat from the marinade. Saute’ the meat over medium high heat turning once- about 2 to 3 minutes per side. You want the meat cooked medium rare.
Are you ready for the fun part? Pour the tequila into the pan and carefully ignite it. Rhonda was scared to do this part, so she got some extra help from Blind Piglet #2. Wait 5 seconds and then shake the skillet gently until the flames die out.
Add some fresh sliced peppers and onions to the pan for a few minutes to create fajitas.
We served our Carne Al Tequila on tortillas with some pico and cheese with a side of rice and some fruit salsa. Wash it down with one of The Blind Pig’s margaritas — so satisfying. The piglets loved this dinner, so we will be making it again soon, not to mention the flambe’ was fun entertainment for all!
Now that we have ignited your curiosity, perhaps we will try a flambe’ cocktail or dessert next. What lights your fire? Try out this recipe and let us know what you think!