Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Jalapeño Maggie Steak




Source of Recipe


the web


List of Ingredients




1 can (12 ounces) frozen margarita mix, slightly thawed
4 boneless beef strip or chuck shoulder steaks, cut 3/4-inch thick (about 2 pounds total)
1 teaspoon coarse (kosher) salt

Recipe



Place the margarita mix in a large resealable plastic storage bag; add the steaks, seal, and marinate in the refrigerator for at least 2 hours.
Preheat the grill to medium heat; grill the steaks for 2 to 3 minutes per side for medium, or until desired doneness.
Remove the steaks from the grill and sprinkle evenly with coarse salt; serve.

FINISHING TOUCH: Add even more zip by topping these with chopped cilantro and fresh jalapeño peppers