Grilled Tequila Habanero Orange Marinated Steak

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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  • 2-3 steaks (striploin, ribeye, t-bone or one large flank) – about 1 1/2 to 2 pounds worth
  • 1/3 cup tequila
  • 1/3 cup oil
  • 1/3 cup orange juice
  • 3 tbsp brown sugar
  • 1-2 habanero peppers , cored and minced
  • 3 tbsp fresh cilantro , minced
  • 3 garlic cloves , minced
  • 1 1/2 tsp salt
  1. In a large bowl make the marinade by mixing together everything, except the steaks.
  2. Place steaks in a dish with high sides. Pour the marinade over the steaks and flip the steaks so they are fully coated. Cover with plastic wrap and place in the fridge for 2-3 hours. Flip the steaks every 45-60 minutes.
  3. Heat grill to high heat. Place the steaks on the grill and cook for about 5 minutes. Flip the steaks and grill for another 3-5 minutes to desired doneness.
  4. Remove from the grill and let rest for a couple minutes before serving/slicing.

Recipe from The Black Peppercorn, 2014