Title: Chili Pepper Steaks
Categories: Mexico
Yield: 4 Servings

1/2 c Red wine vinegar
2 tb Lime juice; fresh
2 tb Olive oil
2 ts Chili powder
1 ts Red pepper; crushed
1 ts Salt
1 Garlic clove; crushed
1/2 ts Black pepper
4 Steaks; 6-oz each
Salsa fresca:
1 lg Tomato; fresh, chopped
1 Avocado; chopped
2 Green onions; chopped
1 tb Lime juice; fresh
1 tb Cilantro; fresh, chopped
1 Garlic clove; crushed
1/2 ts Salt
1/4 ts Black pepper
1 ds Hot pepper sauce
4 Corn tortillas; 6-in each

Recipe by: Jo Anne Merrill *Use beef chuck eye steaks, 6-oz each, cut
1-inch thick. 1-Combine vinegar, lime juice, olive oil, chili powder,
crushed red pepper, salt, garlic and pepper. cover; refrigerate 1/4 cup of
the marinade. Place steaks and remaining marinade in a plastic bag, turn to
coat. Close bag tightly and marinate in refrigerator 8 hours or overnight;
turn occasionally. 2-Remove steaks from marinade; discard marinade. Place
steaks on grill over medium coals. Grill steaks 14-16 minutes for rare to
medium, turning once and brushing with reserved marinade. Wrap tortillas in
foil; place on grid the last 4 minutes of grilling; turn once. 3-Place
steaks on serving plate. Fold tortillas in half, bring ends around each
other to form a cone. Using a slotted spoon, fill cones with salsa and
place on on each plate. SALSA: combine all salsa ingredients and mix well.
Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip