Matt’s Mexican Steak

Marinade:

1 yellow onion
1/2 cup pickled jalepenos (including juice)
1/2 cup peanut oil
1/2 cup red wine vinegar
2 Tbsp soy sauce
3 cloves garlic

In food processor: Chop up all dried ingredients (leave juices). Then add liquid ingredients and process.

Marinade 4 steaks in mixture 2-3 hours.

Grill to medium.

Before pulling off grill sprinkle on garlic powder, ground black pepper, and kosher salt (Paula’s House Seasoning).

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Matt’s Mexican Chicken

Inspired by an old favorite from a Mexican restaurant in Little River, SC. Can’t remember the name of the dish or even the restaurant. But this turned out pretty close to what I remember.

Start by marinating chicken in Italian dressing all day

Pound out chicken to tenderize even more.

Blend together the following:

1/4 cup red wine vinegar
1/4 cup peanut oil
1 tsp Mrs. Dash Garlic and Herb seasoning
1 tsp chili powder
3 TBSP pickled jalapeño (be sure to let some juice from the jar run in too)

Transfer chicken into the new marinade for at least 30 minutes.

Grill – careful not to grill too long and dry it out.
– after turning chicken I sprinkled on Paula’s House Seasoning (mix of Kosher salt, garlic powder, and ground black pepper)