Beef Steaks with Tequila
ACTIVE INGREDIENTS:
4 New York strip steaks (each 8 to 10 oz., reduced 1 to 1Â 1/2 inches thick).
1/2 mug Tequila.
2 tablespoon olive oil.
1 tablespoon pepper, fresh ground.
2 tsp lemon peel, grated.
1 garlic clove, pushed or diced.
Salt.
PREP WORK:.
With a moist paper towel, clean steaks; placed meat in a 1-gallon plastic food bag. Include tequila, oil, pepper, lemon peel, as well as garlic; seal bag, as well as look to blend spices. Establish bag in a dish; cool at the very least 1 hr or approximately 1 day; turn bag over periodically.
Drain pipes steaks as well as put on a grill 4 to 6 inches over a strong bed of cinders. Transform steaks to brownish equally; for medium-rare (cut to examination), chef 12 to 14 mins. Transfer to plates; period to taste with salt.
With a wet paper towel, clean steaks; placed meat in a 1-gallon plastic food bag. Drain pipes steaks as well as location on a grill 4 to 6 inches over a strong bed of warm coals. Transform steaks to brownish equally; for medium-rare (cut to examination), chef 12 to 14 mins.