Chili Pepper Steaks
Ingredients| 1/2 cup red wine vinegar 2 tbsp lime juice, fresh 2 tbsp olive oil 2 tsp chili powder 1 tsp red pepper, crushed 1 tsp salt 1 garlic clove, crushed 1/2 tsp black pepper 4 steaks, 6-oz each 1 salsa fresca: 1 large tomato, fresh, chopped 1 avocado, chopped 2 green onions, chopped 1 tbsp lime juice, fresh 1 tbsp cilantro, fresh, chopped 1 garlic clove, crushed 1/2 tsp salt 1/4 tsp black pepper 1 dash hot pepper sauce 4 corn tortillas, 6-in each |
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Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut
1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder,
crushed red pepper, salt, garlic and pepper. cover; refrigerate 1/4
cup of the marinade. Place steaks and remaining marinade in a plastic
bag, turn to coat. Close bag tightly and marinate in refrigerator 8
hours or overnight; turn occasionally. 2-Remove steaks from marinade;
discard marinade. Place steaks on grill over medium coals. Grill
steaks 14-16 minutes for rare to medium, turning once and brushing
with reserved marinade. Wrap tortillas in foil; place on grid the
last 4 minutes of grilling; turn once. 3-Place steaks on serving
plate. Fold tortillas in half, bring ends around each other to form a
cone. Using a slotted spoon, fill cones with salsa and place on on
each plate. SALSA: combine all salsa ingredients and mix well. Jo
Anne Merrill
Servings:
4
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