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Tom's BBQ Forecast: Grilled Tequila Steak Pizza

Rough week? This just might be the solution!
Credit: KREM Staff

Tequila? Check. Steak? Oh yeah. Pizza? Yes, please! All three at once? It's an exotic menage trois for your taste buds that'll have you coming back for more!


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1 cup cooked fresh or frozen corn kernels
  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • 4 medium whole wheat or flour tortillas (about 8-inch diameter)
  • 1 cup shredded Chihuahua cheese or Mexican cheese blend
  • Chopped fresh cilantro (optional)


  • 1/4 cup fresh lime juice
  • 1/4 cup tequila
  • 1 tablespoon minced chipotle pepper in adobo sauce


  1. Combine marinade ingredients in a small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in a food-safe plastic bag; turn steaks to coat. Close the bag securely and marinate in the refrigerator 15 minutes or up to 2 hours, turning occasionally.
  2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in a medium bowl. Cover and refrigerate.
  3. Remove steaks from marinade; discard marinade. Place steaks on a grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on a preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Remove steaks; keep warm. Place tortillas on a gri. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and the cheese starts to melt.
  5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired.

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