Tequila & Jalapeno London Broil with Crispy Herbed Potato Wedges

1 04 2010

For a spicy twist on an economical cut of meat, give this a try. Cheap dinners are the cure for high gas prices.

Tequila & Jalapeño London Broil

  • 1/2 to 2/3 cup of good quality Tequila
  • 1/4 cup of Worcestershire Sauce
  • 5-6 fresh jalapeno peppers stemmed and roughly chopped
  • 4-6 cloves of garlic peeled and chopped
  • 2 Tablespoons Soy Sauce
  • Freshly ground black pepper to taste
  • About a 3 lb London Broil

Place first 6 ingredients in a blender or food processor and blend until fairly smooth.

Place the beef in a non metallic dish or in a large zipper bag. Pour the marinade over the meat and refrigerate. Turn the meat occasionally. Let marinate at least 5-6 hours or up to 24 hours. Cook over hot coals or on a preheated gas grill until medium rare. Allow the meat to rest for about 10 minutes, slice on a 45 degree angle and serve.

Crispy Herbed Potato Wedges

3 pounds of Russet potatoes, washed and sliced into to wedges
2 tablespoons of olive oil
2-3 cloves of garlic, peeled and minced
Freshly ground black pepper
Fresh herbs – (Use whatever herbs you prefer, here are some suggestions)

Flat leafed Parsley
Curly leafed parsley

Preheat the oven to 425 degrees.

Wash, dry and chop the herbs.

Place the potato wedges in a bowl, add the olive oil, garlic, herbs and freshly ground black pepper to taste. Toss well to coat.

Line a cookie sheet with parchment paper. Lay the potato wedges out in a single layer and bake for approximately 30 minutes or until golden brown and cooked through.

Serve the potato wedges with sour cream for dipping, if desired.





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