Ingredients
- MARINADE
- 6 garlic cloves
- 1 teaspoon kosher salt
- 1/4 cup fresh orange juice
- 1/2 cup lime juice
- 1 cup oil (vegetable oil)
- 2 tablespoons tequila
- 2 tablespoons chili powder
- 2 teaspoons kosher salt
- 1 tablespoon fresh ground pepper
- 1 cup fresh cilantro, chopped
- STEAKS
- 4 pounds beef chuck (1/2" - 1" thick, cut steak, closet to the prime rib)
- Salt & pepper to taste
- SERVE WITH
- 24 tortillas (fresh corn tortillas)
- 8 ounces Montery Jack cheese, shredded
- Chiles (6 fire-roasted passile chiles or 10 anaheim chiles, sliced)
- Guacamole
- Salsa
How to Make
-
Step 1: Mash garlic with salt in a mortar on on a cutting board, combine with remaining ingredients.
-
Step 2: Puncture steaks all over with a fork, top and bottom. Put in large ziplock bag, pour in marinade, and refrigerate overnight.
-
Step 3: An hour before grilling, remove steaks from fridge and pat dry. Season lightly with salt and pepper.
-
Step 4: Put steaks on the grill, cover and adjust vents so no flare-ups occur. Cook until done to your liking, about 6-8 minutes per side for medium-rare to medium. Let steak sit for five minutes covered with foil to keep warm, then cut against the grain into strips 3-4 inches long and about 1/2" thick.
-
Step 5: Serve with tortillas, cheese, chiles, guacamole and salsa.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.