Alejandro's Fiery Beam Steaks with Cooling Salsa


  • 3 habanero peppers (orange in color)
  • 4 cloves of garlic
  • 2 cups Jim Beam(r) Kentucky Straight Bourbon Whiskey
  • 2 rib steaks (12-16 oz. each)
  • 2 large tomatoes
  • 1 medium red onion
  • 1 cucumber
  • 2 teaspoons of lime juice


Mince and pummel the habanero peppers and garlic. Combine with Jim Beam. Marinate steaks overnight, making sure to flip occasionally. While grilling steaks, periodically baste with the marinade. Dice tomatoes, red onion and cucumber. Combine with lime juice. Let sit two or more hours to let flavors blend. Serve steaks with salsa for a refreshing accompaniment.

Make responsibility part of your enjoyment. Jim Beam ® Kentucky Straight Bourbon Whiskey, 40% Alc. Vol. ©1998 James B. Beam Distilling Co., Clermont, Kentucky

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