Title: Grilled Steaks with Green Chiles - Sl 6/85
Categories: Entree Beef Meat Smoke Southern
Yield: 3 Servings

3		(1-1/2 inch thick) rib-eye steaks
1/4	ts	Salt-free herb and spice seasoning
1/2	c	Teriyaki sauce plus
2	tb	Teriyaki sauce
1	tb	Browning and seasoning sauce
4	oz	Can whole green chiles; sliced in strips

Soak mesquite wood chips in water 1 to 24 hours. Place steaks in a shallow dish; sprinkle one side of each with herb and spice seasoning. Combine sauces, and pour over meat. Marinate one hour. Prepare charcoal fire in grill; let burn 15 to 20 minutes. Cover coals with soaked mesquite chips. Remove steaks from marinade. Grill over medium-hot coals 6 to 8 minutes; turn, placing 3 strips of green chiles on each steak. Grill an additional 6 to 8 minutes or until desired degree of doneness. Yield: 3 servings.

From Gene Eads of Texas, in June, 1985 "Southern Living". Typos by Jeff Pruett.

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