Title: Coyote Habanero Steak
Categories: Ethnic Hot Meat
Yield: 4 Servings
| 1 1/2 | lb | Top sirloin steak |
| 2/3 | c | Thawed frozen orange |
| | | Concentrate |
| 1/2 | c | Tequila |
| 1/3 | c | Fresh lime juice |
| 2 | tb | Olive oil |
| 2 | tb | Chopped fresh ginger |
| 4 | | Minced cloves of garlic |
| 1 | ts | Salt and crushed Mexican |
| | | Oregano |
| 1 | ts | Hatch extra hot New Mexican |
| | | Chile powder |
| 1 | | 4 minced Habaneros (to your |
| | | Heat level of liking) |
| | | Cilantro sprigs |
| | | Lime wedges |
Combine all ingredients except the lime wedges and cilantro sprigs.
Marinate steaks for *at least 4 hours*. Grill steaks over the BBQ & brush
with marinade. Steaks should be cooked to medium rare, IMHO to be at peak
flavor. Serve this with a combination of roasted sweet peppers & chiles (eg
New Mex, poblanos, etc..). It also goes well with Coyote summer salsa.