Keep steaks juicy with this easy marinade.
—ROBIN HYDE LINCOLN, NE
PREP: 25 MIN. + MARINATING GRILL: 15 MIN. MAKES: 4 SERVINGS (3 CUPS SALSA)
1 cup red wine vinegar
1/4 cup lime juice
1/4 cup olive oil
4 teaspoons chili powder
2 garlic cloves, minced
2 to 4 teaspoons crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
4 beef T-bone steaks (1 inch thick and 1 pound each)
SALSA
2 large tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped
4 green onions, thinly sliced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 jalapeno pepper, seeded and finely chopped, optional
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1. In a small bowl, whisk the first eight ingredients. Divide steaks between two large resealable plastic bags. Add 1/2 cup marinade to each; seal bags and turn to coat. Refrigerate steaks and remaining marinade 1 to 2 hours.
2. Combine salsa ingredients; chill.
3. Drain and discard marinade. Grill steaks, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Brush with reserved marinade during last 5 minutes of cooking. Serve with salsa.