Recipe number 14286 is

Chili Pepper Steaks



The ingredients are:
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 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

The recipe yield is:
4 Servings

Info:
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

Note:
Mexico



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