Chili pepper steaks

Yield: 4 Servings

Measure Ingredient
½ cup Red wine vinegar
2 tablespoons Lime juice; fresh
2 tablespoons Olive oil
2 teaspoons Chili powder
1 teaspoon Red pepper; crushed
1 teaspoon Salt
1 \N Garlic clove; crushed
½ teaspoon Black pepper
4 \N Steaks; 6-oz each
\N \N Salsa fresca:
1 large Tomato; fresh, chopped
1 \N Avocado; chopped
2 \N Green onions; chopped
1 tablespoon Lime juice; fresh
1 tablespoon Cilantro; fresh, chopped
1 \N Garlic clove; crushed
½ teaspoon Salt
¼ teaspoon Black pepper
1 dash Hot pepper sauce
4 \N Corn tortillas; 6-in each

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 ¼ 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

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