Tequila Lime Strip Steak
Tequila Lime Strip Steak gives a thick strip steak a sharp, grassy marinade and a smoky finish over mesquite. The tequila and fresh lime juice season the meat for at least two hours before it meets a crust of steak rub. A two-zone fire sears the outside first, then lets the middle come up gently. Pulling the steaks 10° early and resting them for 7 minutes keeps the slices juicy.
Instructions
Pour the tequila, lime juice, olive oil and salt into a gallon zip-top freezer bag. Add the steaks, squeeze out as much air as you can, and seal. Refrigerate for at least 2 hours.
Lift the steaks out of the marinade and discard the liquid. Put the steak rub in a pie pan, lay the steaks in it, and press lightly so the rub sticks to both sides.
Spray the cold grill grate with nonstick cooking spray. Set the grill up with a hot side for direct heat and a cooler side for indirect heat, then scatter some of the soaked mesquite chips over the coals.
Put the steaks on the hottest part of the grill and cook for 2 to 3 minutes per side. Move them to the cooler part and cook, turning once, until the internal temperature is 10° below your preferred doneness.
Remove the steaks and let them rest for 7 minutes. Slice thinly across the grain on a bias and serve.
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