Tequila Lime Marinade
3 green onions
2 cloves garlic
1/3 to 1/2 of a jalapeno
1/2 cup cilantro
1/2 cup tequila (plus extra for the cook)
Juice of one lime
1 tablespoon honey
1 teaspoon chili powder
Salt and pepper
1 pound grass-fed hanger steak (substitute flank steak or skirt steak)
- Pulse all ingredients (except steak!) in food processor until finely chopped.
- Place steak in a non-reactive dish to marinate.
- Slather steak with olive oil, salt and pepper generously and cover with marinade.
- Cover and place in refrigerator for two to 12 hours.
- Remove steak from the refrigerator about 30 minutes before cooking. It will cook more evenly if it is at room temperature.
- Preheat oven to 375º F.
- Heat an oven-proof frying pan to medium-high heat. A cast iron pan works great. Coat pan with thin layer of olive oil and add steak. Reserve marinade.
- Sear both sides, about one minutes each side.
- Add marinade to pan and place in pre-heated oven. Cook for five to 10 minutes, depending on how you like your steak done. If using a meat thermometer, see chart above.
- Transfer the steak to a cutting board and let it rest for five to 10 minutes. Use a sharp knife and slice into thin strips.
Serve on warm corn tortillas and top with Fresh Spring Salsa.
Fresh Spring Salsa
I didn’t miss the tomatoes in this one bit. Experiment with any veggies you see at the farmers’ market.
2 tablespoons lime juice
1/2 to 1 tablespoon honey
1/4 cup sweet onions, chopped
1 clove garlic, minced
1 teaspoon jalapeno, chopped
3 medium-sized carrots, julienne (or cut to match stick size)
4 to 5 medium-sized radishes, sliced
1/4 cup cilantro, chopped
Salt and pepper to taste
- In a medium-sized bowl, add lime juice and honey. Mix until well blended.
- Add onions, garlic and jalapenos to mixture and let sit for 10 minutes.
- Add carrots, radishes and cilantro and mix well. Salt and pepper to taste.
Serves four. Keeps refrigerated for three days.