Name: Peppered T-Bone Steaks With Salsa
Yield: 4 servings
Ingredients: 1 cup red wine vinegar; 1/4 cup lime juice; 1/4 cup olive oil; 4 teaspoons chili powder; 2 garlic cloves, minced; 2 to 4 teaspoons crushed red pepper flakes; 2 teaspoons salt; 1 teaspoon pepper; 4 beef T-bone steaks (1 inch thick and 1 pound each); 2 large tomatoes, seeded and chopped; 2 medium ripe avocados, peeled and chopped; 4 green onions, thinly sliced; 2 tablespoons minced fresh cilantro; 2 tablespoons lime juice; 1/2 jalapeno pepper, seeded and finely chopped, optional; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

1 cup red wine vinegar
1/4 cup lime juice
1/4 cup olive oil
4 teaspoons chili powder
2 garlic cloves, minced
2 to 4 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
4 beef T-bone steaks (1 inch thick and 1 pound each)
2 large tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
4 green onions, thinly sliced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

1
In a small bowl, whisk the first eight ingredients until blended. Divide steaks between two large resealable plastic bags. Add 1/2 cup marinade to each; seal bags and turn to coat. Refrigerate steaks and remaining marinade 1 to 2 hours.
2
In another bowl, combine salsa ingredients. Refrigerate until serving.
3
Drain steaks, discarding marinade in bags. Grill, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Brush frequently with reserved marinade during the last 5 minutes of cooking. Serve with salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peppered T-Bone Steaks With Salsa

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