Yield: 4 Servings
|4 \N||New York strip steaks; (each 8 to 10 oz., cut 1 to 1-1/2 inch thick), fat trimmed|
|2 tablespoons||Olive oil|
|2 teaspoons||Grated lemon peel|
|1 \N||Clove garlic, minced salt to taste|
With a damp paper towel, wipe steaks; put meat in a 1- gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbecue at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer meat to plates; season to taste with salt. Serves 4.