Guadalajara Beef Recipe
Ingredients
| Beer | 1 Bottle (1l) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Hot pepper sauce | 1 Teaspoon | |
| 4 beef bottom sirloin steaks or boneless tri tip steaks (4 to 6 ounces each) | ||
| Black pepper salt | 1 To taste | |
| Red, green and yellow bell peppers, cut lengthwise into quarters, seeded (optional) | ||
| Salsa | ||
| Lime wedges | ||
Directions
Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or large heavy plastic bag.
Add beef; cover dish or close bag.
Marinate in refrigerator up to 12 hours, turning beef several times.
Remove beef from marinade; discard marinade.
Season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill beef and peppers, if desired, on covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once.
Beef should be medium doneness and peppers tender.
Serve with Salsa, tortillas if desired and lime.
Add beef; cover dish or close bag.
Marinate in refrigerator up to 12 hours, turning beef several times.
Remove beef from marinade; discard marinade.
Season with salt and pepper.
Oil hot grid to help prevent sticking.
Grill beef and peppers, if desired, on covered grill, over medium Kingsford briquets, 8 to 12 minutes, turning once.
Beef should be medium doneness and peppers tender.
Serve with Salsa, tortillas if desired and lime.
Chef
