| 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.
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