Chili pepper steaks
4 Servings
Ingredients
| Quantity | 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 | Garlic clove; crushed | |
| ½ | teaspoon | Black pepper |
| 4 | Steaks; 6-oz each | |
| Salsa fresca: | ||
| 1 | large | Tomato; fresh, chopped |
| 1 | Avocado; chopped | |
| 2 | Green onions; chopped | |
| 1 | tablespoon | Lime juice; fresh |
| 1 | tablespoon | Cilantro; fresh, chopped |
| 1 | Garlic clove; crushed | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | dash | Hot pepper sauce |
| 4 | Corn tortillas; 6-in each | |
Directions
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