Title: Tequila Beef Steaks
Categories: Beef
Yield: 4 Servings
| 4 | | New York strip steaks (each 8 to 10 oz., cut 1 to 1 1/2 in |
| 1/2 | c | Tequila |
| 2 | tb | Olive oil |
| 1 | tb | Pepper, freshly ground |
| 2 | ts | Lemon peel, grated |
| 1 | | Garlic clove, pressed or minced |
| | | Salt |
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.