| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mexico |
4 |
Servings |
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 |
INSTRUCTIONS
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
A Message from our Provider:
“With Jesus, you can do it”