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Recipe by: collomb
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See below ingredients and instructions of the recipe
1 tb Chili powder 1 1/2 lb Flank steak
1 tb Garlic; minced Tortillas
1 ts Cocoa powder Guacamole
Cayenne pepper; to taste Tomatoes; chopped
2 ts Salt Salsa
2 tb Tomato paste Onions; chopped
1/2 c Tequila Cilantro
To make the marinade , combine chili powder, garlic, cocoa powder,
cayenne, salt, tomato paste and tequila in a blender or food
processor and blend. Pour over the steak, mix everything to coat the
steak well, cover and set in the refrigerator overnight. Light a
grill. When the coals are white, carefully place the meat on the
grill and cook to desired doneness. Place the grilled steak on a
cutting board and slice diagonally across the grain into strips 1/2"
thick. At the same time, warm the tortillas on the grill, turning
once. Place tortillas in a covered bowl to stay warm. Place meat in a
serving dish. Accompany with guacamole, chopped tomatoes, salsa,
onions, and cilantro.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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