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Wednesday, September 21, 2016

Tequila Marinated Steaks

We had this with a rib eye roast that we cut into steaks the way people like them--which is not the same way in my family.  This marinade is really good if you have a chance to do it ahead of time.  The original recipe called for Patron tequila, which is nuts.  A good inexpensive tequila is what is called for here.

4 garlic cloves, minced (1 tablespoon)
1 jalapeño, seeded and minced (3 tablespoons)
2 scallions, trimmed and roughly chopped (¼ cup)
1 small bunch cilantro, roughly chopped (⅓ cup)
6 sprigs fresh oregano leaves, roughly chopped (2 tbsp.)
1/2 cup tequila (inexpensive works well)
1/4 cup Worcestershire sauce
1/4 cup orange juice
1/4 cup lime juice
1 tablespoon orange zest
1 tablespoon lime zest
For the Steak:
1 bone-in, dry-aged rib steak, 1.5 to 1.75 pounds and about 1.5 inches thick
Kosher salt and freshly ground black pepper, to taste
 1. In a large bowl, combine the marinade ingredients. Add the steak to the marinade, turning it a couple of times to coat. Transfer the marinade and the steak to a large, heavy-duty zip-top bag and chill for 4 to 24 hours.
2. Light a charcoal grill and arrange the coals on one side so that there are 2 temperature zones for cooking. The lower temperature zone should be about 375°.
3. Remove the meat from the marinade and pat it dry with a paper towel. Season with kosher salt and freshly ground black pepper. Sear the steak over high heat for 2 minutes per side before transferring the steak to the cooler side of the grill. Close the oven door or cover the grill.
4. Continue cooking for 6 to 8 minutes, flipping the steak once, until the internal temperature reaches 140° for medium rare. Let the steak rest for 5 minutes before serving.

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