Coyote habanero steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Top sirloin steak |
| ⅔ | cup | Thawed frozen orange |
| Concentrate | ||
| ½ | cup | Tequila |
| ⅓ | cup | Fresh lime juice |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Chopped fresh ginger |
| 4 | Minced cloves of garlic | |
| 1 | teaspoon | Salt and crushed Mexican |
| Oregano | ||
| 1 | teaspoon | Hatch extra hot New Mexican |
| Chile powder | ||
| 1 | 4 minced Habaneros (to your | |
| Heat level of liking) | ||
| Cilantro sprigs | ||
| Lime wedges | ||
Directions
Combine all ingredients except the lime wedges and cilantro sprigs.
Marinate steaks for *at least 4 hours*. Grill steaks over the BBQ & brush with marinade. Steaks should be cooked to medium rare, IMHO to be at peak flavor. Serve this with a combination of roasted sweet peppers & chiles (eg New Mex, poblanos, etc..). It also goes well with Coyote summer salsa.