Grilled Chuck Eye Steaks with Tequila Chili Sauce
by Ben Mohl, Certified Piedmontese, Nebraska
A zippy, savoury, and fresh take on tender and flavorful Certified Piedmontese chuck eye steaks.
Tequila Chili Sauce:
- 2 Garlic Cloves
- Juice of 1 Orange, 2 limes, 1 lemon
- 2 tbsp. of soy sauce
- 2 tbsp. of chopped cilantro
- 1 tbsp. of honey
- 1 tsp of kosher salt
- 1 Jalapeno (seeds removed)
- 1 shot of tequila
Combine and blend all ingredients for the Tequila Chili Sauce. Keep refrigerated until ready to use.
Pat the steaks dry with a paper towel and season the steaks with a good pinch of kosher salt before grilling. Let rest on counter for at least 30 mins prior to grilling.
Grill steaks on medium high heat, 3-4 mins a side, until you reach 130-135 or your preferred doneness and let rest for 10 mins.
Slice and plate the steaks in the tequila chili sauce, garnish with fresh herbs and serve!