Chili Pepper Steaks Recipe

Chili Pepper Steaks Recipe


1/2 c of wine vinegar (red)
2 Tbsps of juice (freshly squeezed lime)
2 Tbsps of olive oil (virgin)
2 tsps of chili powder
1 tsp of crushed pepper (red)
1 tsp of salt
1/2 tsp of pepper (black)
1 pc of garlic clove (medium); crushed
4 pcs of steaks (6 oz each)

Salsa fresca:
1 pc of tomato (large, fresh); chopped
1 pc of avocado (fresh); chopped
2 pcs of onions (green); chopped
1 Tbsp of juice (freshly squeezed lime)
1 Tbsp of cilantro (fresh); chopped
1 pc of garlic clove (medium); crushed
1/4 tsp of pepper (black)
1/2 tsp of salt
1/16 tsp of hot sauce (pepper)
4 pcs of tortillas (corn, 6 inches each)


Combine juice, vinegar, oil, crushed pepper, powdered chili, salt, pepper, and garlic; save quarter of cup then place inside the refrigerator, covered. Place the rest of marinade inside a (plastic) bag and the steaks; turn or shake to let it coat then close tightly. Refrigerate for 8 hrs or for over a night; turn frequently.

Take out the steaks then discard the used marinade. Grill the steaks, 14 to 16 mins (rare to medium); turn them once then brush with the saved marinade. Prepare the tortillas, wrap with foil and grill (on last four mins of cooking); turn them once.

To serve, place the steak on a plate. Form the tortilla to a cone and fill with the salsa; place beside the steak.

Combine tomato, avocado, onions, juice, cilantro, garlic, salt, black pepper, and hot sauce. Mix thoroughly.

Chili Pepper Steaks Recipe

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