Prep 2 hrs
Cook 30 mins
- 4 (8 -10 ounce) rib eye steaks (each about 1 inch thick and 8-10 ounces)
- coarse salt
- fresh ground black pepper
- 3 tablespoons olive oil
Mucha Cerveza Marinade
- 1 (8 ounce) bottle dark Mexican beer
- 1⁄4 cup fresh lime juice
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 -2 jalapeno pepper, seeded and finely chopped
- 1⁄4 cup chopped fresh cilantro
- 2 bunches scallions, trimmed
- 4 -6 jalapeno peppers
- 4 flour tortillas
- lime wedge
- picante sauce or salsa
- 2 cups wood chips, soaked for 1 hour in water to cover, then drained
- Generously season the steaks on both sides with salt and pepper; place the steaks in a large baking dish large enough to hold them; drizzle olive oil over them.
- Turn the steaks a couple of times, rubbing them with you fingertips to coat with oil.
- Marinade: Combine the beer, lime juice, onion, garlic, chopped jalapenos, and cilantro in a mixing bowl; stir to mix.
- Pour marinade over steaks; marinate in the refrigerator; covered, for 1-2 hours, turning them a couple of times so they marinate evenly.
- Set up grill for direct grilling; preheat to high; for gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke.
- When ready to cook, brush and oil the grill grate.
- Place the scallions and whole jalapenos on the hot grate and grill until nicely browned on all sides; this will take 2-3 minutes per side for the jalapenos and 3-4 minutes per side for the scallions; transfer grilled vegetables to a plate.
- Remove steaks from marinade and drain, discarding the marinade; place steaks on the hot grate and grill until cooked to taste, 4-6 minutes per side for medium-rare, rotating each steak a quarter turn after 2 minutes on each side to create an attractive cross-hatch of grill marks.
- Season the steaks on both sides with salt and pepper.
- Transfer grilled steaks to plates and let rest for 3 minutes.
- Warm the tortillas on the grill about 15 minutes per side, and transfer them to a cloth-lined basket.
- Serve steaks with the grilled jalapenos, scallions, and tortillas and salsa on the side.
- To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, japalenos, and salsa.