| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | Dorothy Cross TMPJ72B |
| 4 | New York strip steaks; (each 8 to 10 oz., cut 1 to 1-1/2 inch thick), fat trimmed |
| 1/2 Tasse | Tequila |
| 2 Teelöffel | olive oil |
| 1 Teelöffel | pepper |
| 2 Teelöffel | lemon peel grated |
| 1 | Clove garlic; pressed or min Salt |
|
With a damp paper towel, wipe steaks; put meat in a 1- gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally. Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds, or set gas barbecue at this heat). Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer meat to plates; season to taste with salt. Serves 4. Per serving: 385 calories (44 % from fat), 19 g fat, 116 mg sodium, and 291 mg cholesterol.
HCPM52C
|
|
Anmerkungen zum Rezept:
keine |
