| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
(8-10 oz) New York strip steaks; cut 1 to 1-1/2 inch thick); fat trimmed |
| 1/2 |
c |
Tequila |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Pepper |
| 2 |
ts |
Grated lemon peel |
| 1 |
|
Clove garlic; minced |
|
|
Salt to taste |
INSTRUCTIONS
Date: Wed, 15 May 1996 07:46:30 -0700
From: cstarz@teleport.com (Carey Starzinger)
With a damp paper towel, wipe steaks; put meat in a 1- gallon plastic food
bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn
to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day;
turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches
above a solid bed of hot coals (you can hold your hand at grill level only
2 to 3 seconds, or set gas barbecue at this heat). Turn steaks to brown
evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer meat
to plates; season to taste with salt. Serves 4.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
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