What’s not to love about a recipe that mixes margaritas, GARLIC and steak? My friends, I cannot think of a thing.

So try this one the next time you’re feeling spicy!

From Loanne in Texas
Margaritas Chipotle Steak with Grilled Avocadoes
Enough for 2 lbs. Sirloin or London Broil Steak

Ingredients for Marinade:
¼ C. Soy Sauce
¼ C. Frozen Concentrated Margarita Mix, thawed
2 T. Tequila
1 T. Grated Garlic Cloves
1 tsp. Ground Chipotle Pepper

8 Dinner flour tortillas
4 Large Hass avocadoes

Mix all ingredients for marinade.  Marinate steaks in this mixture for 30 – 45 minutes. 

Grill steak just 5 – 7 minutes per side or to desired doneness. 

Let rest, then slice into thin slices, against the grain. 

Warm tortillas on periphery of grill. 

Cut avocadoes in half and remove pit, but don’t peel. 

Brush avocado with oil and place cut side down on grill until barbecue marks appear. 

Scoop out avocado flesh and divide over tortillas. 

Divide steak slices over tortillas and wrap with avocado into a cone. 

Eat warm.

The weekend is almost here and I am impatiently awaiting my order of filets, strips and T-bones that is supposed to arrive today. We plan to have them Sunday for dinner after we watch the Cowboys trample the Giants (that is, if Jessica Simpson doesn’t make an appearance).

I like to put some seasoning on the steaks that my mother-in-law gave us for Christmas in a little glass shaker jar. It’s to die for. She gave us some a few years ago and we went through it very quickly and we’ve been asking for more ever since we ran out.

I can’t quite identify all of the ingredients. It has an overall orangish tint with green flecks that I would bet are oregano flakes. Is the orange color cayenne? Not sure. It definitely has salt mixed in.

I’ve asked her for the recipe before and she casually changed the subject. I will have to pin her down and post the ingredients here when I get them. It’s tasty.

We mix the seasoning with a little Worcestershire, salt and pepper on both sides of the steaks, refrigerate them for a bit and then put ’em on the grill when we’re ready.

I can’t wait.

I’ll let you know how the steaks (and the game) turn out!

From Eric in Ohio
Jack’s Cajun Steak
Makes enough for 4 to 6 Steaks

2 T. Paprika
2 T. Garlic Powder
2 T. Onion Powder
2 T. Raw Sugar
1 T. Kosher Salt
1 T. Ground Dried Rosemary
1 T. Red Cayenne Pepper
1 T. Ground Dried Thyme
1 tsp. Black Pepper

Mix together all ingredients and blend well.
Apply rub to both sides of steak; can refrigerate
rubbed steaks overnight for more intense flavor.
Grill steaks to desired doneness.