In a large glass bowl combine: 3 Fresh limes juiced ¾ Cup of orange, freshly juiced ½ Chopped Jalapeno 3 Cloves of garlic finely chopped 1 Tablespoon of white vinegar 1 oz of tequila (optional) Light dash of onion powder Light dash of chipotle chili powder (for extra kick) 3/4 Cup of cilantro chopped up ¼ cup of Jalapeno Habenero Oil from Olive Tap ¼ cup of olive oil 1 Tablespoon kosher Salt 1 Teaspoon of black pepper
After marination: 1 can of chipotle peppers in adobo sauce, blended in the food processor. Brushed on when meat comes to room temperature.
Mix well and place meat in the bowl with all ingredients, massaging marinade into meat gently. (Wear plastic gloves to protect your skin from the jalapeno juice)
Cover with plastic wrap and marinade meat in fridge at least 2 hours, overnight is o.k, but no more than 8 hours. Take out and let the meat get to room temperature. Adobo Chiles blended in food processor (1 can) (this is brushed on while meat is left to come to room temperature)
On Grill Fire up grill or Green Egg on High Heat 2.5 Minutes on Each Side (increase time if you like it well done) Don’t flip too fast. Leave for a full 2.5 minutes on side one, or it will stick when turning.
In Cast Iron Pan Tenderize the meat a bit or another option is to buy a thinner cut- breakfast steak or skirt steak. High heat for 2.5 minutes on each side, if you want to cook it well done, it will still taste fantastic.
When its finished cooking, cut against the grain into strips.
Serve on a corn tortilla with chopped onion, freshly chopped cilantro, and salsa.
Pair with an Indian Pale Ale or fresh squeezed margarita. Cheers!
by JoAnne Pavin My mission is to bring the celebration of the meal back to the forefront of our culture. Gathering around a table enriches family, friend and community relationships. Let's eat together!