Shelly's Recipe

MARGARITA STEAK

Category: Beef Steaks

1 (12 oz) can frozen margarita mix, slightly thawed
4 boneless beef strip or chuck shoulder steaks, cut 3/4 inch thick (about 2 lbs total)
1 tsp coarse salt

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.

Preheat the grill to medium heat; grill the steaks for 2 to 3 minutes per side for medium, or until desired doneness. 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 jalapeño peppers. Serves 4-6