Chili Pepper Steaks

Title:
Chili Pepper Steaks

Yield:
4 Servings

Categories:
Mexico




Ingredients:





   1/2 c  Red wine vinegar


     2 tb Lime juice; fresh


     2 tb Olive oil


     2 ts Chili powder


     1 ts Red pepper; crushed


     1 ts Salt


     1    Garlic clove; crushed


   1/2 ts Black pepper


     4    Steaks; 6-oz each


          Salsa fresca:


     1 lg Tomato; fresh, chopped


     1    Avocado; chopped


     2    Green onions; chopped


     1 tb Lime juice; fresh


     1 tb Cilantro; fresh, chopped


     1    Garlic clove; crushed


   1/2 ts Salt


   1/4 ts Black pepper


     1 ds Hot pepper sauce


     4    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 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip