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  • The base number of servings for this recipe is 8
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    Tequila-Marinated Hanger Steak on a Bed of Grilled Peppers and Onions

    The World Wine Guys learned the secret to tender and flavorful grilled steak in Mexico: a tequila marindade! They recreated that tasty dish for The Fire Island Cookbook.

     

     

    Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. Mike and Jeff are the Entertaining and Lifestyle Editors for Wine Enthusiast Magazine.

    Recipe and image reprinted from The Fire Island Cookbook Copyright © 2012 by The World Wine Guys, LLC.  Published by Atria Books, a division of Simon & Schuster, Inc.


    Ingredients
    For the Steaks and Marinade
    1/2
    cup
    white tequila
    1/4
    cup
    fresh lime juice
    1
    tablespoon
    coarse salt
    1
    tablespoon
    coarsely ground black pepper
    1
    tablespoon
    sugar
    2
    dried habanero peppers, crumbled
    2
    hanger steaks (2 pounds each)
    For the Peppers and Onions
    6
    large red bell peppers, cut into ½-inch wide strips
    6
    green bell peppers, cut into ½-inch wide strips
    8
    medium onions, cut into ½-inch wide strips
    2
    tablespoons
    extra virgin olive oil
    1
    teaspoon
    salt
    1
    teaspoon
    ground black pepper
    Directions
    To prepare the steak: Combine the tequila, lime juice, salt, black pepper, sugar, and habaneros in a large resealable plastic bag and shake until well mixed. Add the steaks and shake again. Make sure that both steaks are well coated with marinade. Refrigerate for 8 hours.
    Meanwhile, to make the peppers and onions: Preheat the grill to low to medium. Lay a double layer of 3-foot-long heavy duty foil on your counter. Place the bell peppers and onions in the center and sprinkle with the oil, salt, and black pepper. Fold the ends of the foil to the center to create a foil pouch and seal all loose ends. Poke 2 or 3 fork holes in the top and place on the grill until softened, about 15 minutes.
    When ready to cook the steak, preheat the grill to high for 10 minutes. Reduce the heat to medium and grill the steaks 4 to 5 minutes on each side for medium-rare. Cut each steak into 4 equal portions.
    To serve, place a heaping scoop of the grilled vegetables in the center of a dinner plate and top with the steak.

    The base number of servings for this recipe is 8
    OK

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