Tequila Beef Steaks
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, steak
|
*
|
| ½ | cup |
tequila
|
* |
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, steak
|
*
|
| 118 | ml |
tequila
|
* |
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1 | each |
garlic cloves
|
|
Directions
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 barbeque at this heat).
Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes.
Transfer to plates; season to taste with salt.
