Wednesday, May 23, 2007

Mazatlan Margarita Ribeyes with Country Style Baked Beans Recipe

Mazatlan Margarita Ribeyes with Country Style Baked Beans

Mazatlan Margarita Marinade

1 cup soy sauce
1 cup extra virgin olive oil
1 non-alcoholic prepared margarita mix
8 Ribeye steaks, choice, aged (bone in or boneless)


1 clove garlic, minced
1 teaspoon ancho or chili powder
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
Dash of balsamic vinegar
1 teaspoon lemon pepper
2 teaspoon seasoned salt

2 additional ounces of prepared margarita mix
8 pats of butter
2 cans (28 ounces) BUSH’S® Country Style Baked Beans

Mix soy sauce, olive oil and margarita mix together and pour mixture equally into two one-gallon resealable plastic bags and shake until well mixed. Add 4 steaks to each bag, shake well and let marinate at room temperature for 2-3 hours, turning and shaking often.

Once marinating is complete, in a medium bowl mix garlic, chili powder, lime juice pineapple juice, butter, vinegar, lemon pepper and seasoned salt. After draining steaks, liberally apply rub to both sides of steaks with your hands.

Place steaks on the grill over a hot fire (500-600 degrees), and cook them until you reach the desired state - approximately five minutes per side for medium rare.

Before serving, place steaks on a very hot platter, slip a pat of butter on each, and drizzle additional margarita mix over steaks. Pour a generous portion of Country Style Baked Beans on each plate and top each with a steak.

This recipe for Mazatlan Margarita Ribeyes with Country Style Baked Beans is courtesy of Barbecue America’s Rick Browne.

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