Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 thick-cut strip steaks
- 3 tbsp Steak Rub
- ⅓ cup tequila
- Juice of 2 limes
- ½ cup extra-virgin olive oil
- 1 tsp salt
- ½ cup soaked mesquite chips
Directions
Combine liquid ingredients and salt in a gallon zip-top freezer bag. Add steaks and squeeze as much air out as possible. Refrigerate for at least 2 hours.
Remove steaks from marinade and discard extra. Place steak rub in a pie pan and add steaks, pressing lightly to help adhesion on both sides.
Spray cold grill grate with nonstick cooking spray. Set up for direct and indirect heat and add some soaked mesquite chips to the coals.
Place steaks on hottest part of grill and cook for 2–3 minutes per side. Move to the cooler part of the grill and cook, turning once, until internal temperature reaches 10° cooler than your preferred doneness. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias and serve.