| Margarita Steak 4 servings 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 1. 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. 2. Preheat the grill to medium heat; grill the steaks for 2 to 3 minutes per side for medium, or until desired doneness. 3. 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 jalape�o peppers. |