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Chili Pepper Steaks fruits, mexican, chili, steak 1/2 cup red wine vinegar 2 tablespoon lime juice; fresh 2 tablespoon olive oil 2 teaspoon chili powder 1 teaspoon red pepper; crushed 1 teaspoon salt 1 garlic clove; crushed 1/2 teaspoon black pepper 4 steaks; 6-oz each 1 salsa fresca: 1 large tomato; fresh, chopped 1 avocado; chopped 2 green onions; chopped 1 tablespoon lime juice; fresh 1 tablespoon cilantro; fresh, chopped 1 garlic clove; crushed 1/2 teaspoon salt 1/4 teaspoon black pepper 1 dash 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 each plate. SALSA: combine all salsa ingredients and mix well. Jo Anne Merrill From: Bobbieb1@aol.Com Date: 01 Jan 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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