This is just super!---and not only because the lady is from Tucson, but because the flavors just melt in your mouth. Great on the grill, even when it's snowing outside!
Recipe By: Janos Wilder, Bar-J Ranch, Tucson, AZ (Food TV 10/99)
Serving Size: 6

1 1/2 cups chili powder (Santa Cruz is prefered)
4 tablespoons crushed garlic
6 ounces fresh lime juice
4 tablespoons brown sugar
2 tablespoons balsamic vinegar

Combine all ingredients to form a paste.

6 (14-ounce) well trimmed New York Strips cut to 2-inch thick
Salt and freshly ground pepper

Salt and pepper the meat. Rub liberally with adovado marinade. Grill to desired temperature.

Serve in warm corn or flour tortillas with diced tomato, shredded lettuce, jack cheese and salsa of choice

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