I know you've got some tequila left over from Cinco de Mayo. If not, 1 -Good for you, 2- Go get some more, we've got some grilling to do.

That's right. Grilling. With tequila. I've said it many times before, nothing beats alcohol in a marinade. It helps tenderize the meat, and adds serious flavor.

So this weekend, when you fire up the grill for your Memorial Day dry run in preparation for next weekend's three day barbecuefest, give this Beef Arrachera from Herradura Tequila a try.

It's a flank steak marinated in their 100% agave tequila, garlic and lime, topped with a homemade chipotle pico de gallo. Mix up some frozen margaritas, invite over the senoritas, and you'd swear you were on the beach in Cabo.

Herradura Beef Arrachera (Grilled Garlic-Marinated Flank Steak with Lime)
For the Marinade
3 lbs flank steak
3 Tbsp finely chopped garlic
3 Tbsp olive oil
1/2 cup Herradura Reposado tequila
1/4 cup fresh lime juice
1 Tbsp coarse salt 1/2 Tbsp ground cumin
1/2 Tbsp ground black pepper

For the Chipotle Pico de Gallo (approx. 3 cups)
1/4 cup fresh lime juice
2 tsp minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 cups chopped seeded tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro

Instructions:
Flank Steak
Whisk together garlic, olive oil, Herradura Reposado tequila, lime juice into marinade

Marinate steak, cover and chill at least 30 minutes (but not more than 1 day)

While meat marinates, prepare Pico de Gallo sauce by combining fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro and season to taste with salt. Allow to stand for 1 hour at room temperature to allow flavors to develop

Prepare grill

Season steaks generously with salt, cumin and pepper and grill on a rack set 5 to 6 inches over glowing coals for 2 to 3 minutes on each side for medium-rare. Alternatively, cook in a sauté pan set over medium high heat for the same amount of time.

Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.

Chipotle Pico de Gallo
Combine fresh lime juice, chipotle chilies and minced garlic in a large bowl. Add chopped tomatoes, onion and fresh cilantro.

Season to taste with salt.

Allow to rest for one hour at room temperature to allow flavors to develop.