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.
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
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 chiles 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.