At a recent class we focused totally on recipes for the grill and smoker using beef. We smoked brisket, meat loaf, grilled steaks and came up with one of our favorite recipes using The Limited Edition Ghost Pepper Chili rub, “Crucible”, from Oakridge BBQ Seasonings. Unlike jalapeno and habanero peppers that have an instant heat, the ghost pepper tends to go to the back of the tongue and create a slow burning heat. Which makes it a perfect addition to any marinade or glaze when you want strong heat, but not piercing heat. Add a little honey to this recipe to take some bite out of the Crucible and Tequila.
1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 teaspoon Oakridge Crucible Ghost Pepper Rub
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
Combine the garlic, lime juice, tequila, soy sauce, cilantro, Oakridge “Crucible” Ghost Pepper Rub, cumin and black pepper in a sealable container. Add the steak and let marinate in the refrigerator for at least 2 hours up to overnight. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
Prepare a grill to medium-high heat. Remove the steak from the marinade.
Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking.
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness.
NOTE-FLANK STEAK IS MOST TENDER WHEN COOKED MEDIUM RARE.