Grilled Beef and Bananas
Cuisine, July/August 1979
1 hour — 10 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsTrim fat from meat; rub meat with salt. Place meat in shallow glass dish. Combine tequila, lime juice, oil, orange peel and red pepper; pour over meat. Refrigerate covered, turning once, 4 hours or overnight. Prepare grill. Remove meat from marinade. Grill meat, basting occasionally with some of the marinade, about 10 minutes per side for rare. Meanwhile, peel bananas; cut lengthwise in half. Brush with marinade. Grill bananas, basting occasionally with butter, until light brown, about 4 minutes per side (you can grill bananas on heavy-duty aluminum foil). Transfer meat to warm serving platter; cut into thin slices. Arrange grilled bananas around meat. Serve immediately. |
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NotesPreparation time does not include marinating time. |
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