| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meat |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Top sirloin steak |
| 2/3 |
c |
Thawed frozen orange concentrate |
| 1/2 |
c |
Tequila |
| 1/3 |
c |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh ginger |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Salt and crushed Mexican oregano |
| 1 |
ts |
Hatch Extra Hot New Mexican Chile Powder (up to) |
| 4 |
|
Minced Habaneros (to your heat level of liking) |
|
|
Cilantro sprigs |
|
|
Lime wedges |
INSTRUCTIONS
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”