Planning a party or just grilling out with friends? Try these tasty recipes to add some extra spice to the evening.
Tequila Steaks
4 8 ounce New York or London broil steaks
1/2 cup of tequila
1 tablespoon of cayenne pepper
2 cloves of garlic (minced)
2 teaspoons of grated lemon peel
Blend the tequila, cayenne pepper, garlic, and lemon peel. Marinate the steaks and place in a refrigerator overnight. Preheat the grill and cook steaks until done. Flip each once during cooking. Add salt or other spices as desired. Cooking time: Depending on level of doneness, average 12 minutes.
Tequila Steak Fajitas
4 corn tortillas (warmed)
2/3 pound of flank steak
1/8 cup of tequila
3 lemons (juiced)
1 teaspoon of chili powder
1/2 tablespoon of red chili pepper flakes
4 cloves of garlic (crushed)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1/2 red onion (sliced)
2 teaspoons of canola oil
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 cup of fresh cilantro leaves (chopped)
Blend the tequila, lemon juice, chili powder, pepper flakes, and garlic. Marinate the steak and place in a refrigerator for at least 45 minutes. Heat the canola oil on medium in a sauté pan while adding bell peppers and onion. Sauté until crisp, then remove peppers and onion and set aside. Place the steak from the marinade onto the pan and sauté until completely cooked (about 5 minutes). Remove the steak and slice into thin strips, then add steak, peppers, and onion onto pan and warm for about a minute. Add salt, pepper, and cilantro, and divide up the ingredients among the 4 corn tortillas.
Tequila Steaks
4 8 ounce New York or London broil steaks
1/2 cup of tequila
1 tablespoon of cayenne pepper
2 cloves of garlic (minced)
2 teaspoons of grated lemon peel
Blend the tequila, cayenne pepper, garlic, and lemon peel. Marinate the steaks and place in a refrigerator overnight. Preheat the grill and cook steaks until done. Flip each once during cooking. Add salt or other spices as desired. Cooking time: Depending on level of doneness, average 12 minutes.
Tequila Steak Fajitas
4 corn tortillas (warmed)
2/3 pound of flank steak
1/8 cup of tequila
3 lemons (juiced)
1 teaspoon of chili powder
1/2 tablespoon of red chili pepper flakes
4 cloves of garlic (crushed)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1/2 red onion (sliced)
2 teaspoons of canola oil
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 cup of fresh cilantro leaves (chopped)
Blend the tequila, lemon juice, chili powder, pepper flakes, and garlic. Marinate the steak and place in a refrigerator for at least 45 minutes. Heat the canola oil on medium in a sauté pan while adding bell peppers and onion. Sauté until crisp, then remove peppers and onion and set aside. Place the steak from the marinade onto the pan and sauté until completely cooked (about 5 minutes). Remove the steak and slice into thin strips, then add steak, peppers, and onion onto pan and warm for about a minute. Add salt, pepper, and cilantro, and divide up the ingredients among the 4 corn tortillas.
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